Easy Chicken Pot Pie Turnovers With Puff Pastry Dough Recipe
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Ingredients
  • 1 Tablespoon olive oil
  • 2 Tablespoons butter
  • ½ onion, chopped
  • 2 carrots, diced
  • 1 stalk celery, chopped
  • 2 cloves minced garlic
  • 1 Tablespoon all purpose flour
  • ½ teaspoon Italian seasoning
  • ½ cup white wine
  • 1 cup of chicken broth
  • 1 teaspoon of better than bouillon, chicken
  • ½ cup frozen corn
  • 1½ cup cooked chicken, cut into bite sized pieces
  • 1 sheet puff pastry, thawed
  • 1 egg, beaten
Instructions
  1. Take puff pastry dough out of freezer and allow to warm up for approximately 30 minutes
  2. Preheat oven to 375F
  3. Add oil and butter to deep saute pan and melt butter over medium heat. Saute onions, carrots and celery until the vegetables begin to soften.
  4. Add minced garlic and Italian seasoning and cook for 30 seconds.
  5. Sprinkle flour in and mix well. Allow mixture to cook for approximately 1 minute.
  6. Increase heat to medium high and deglaze pan with white wine. The alcohol will cook off quickly and then you may add one cup of chicken stock. Allow mixture to thicken (5-10 minutes).
  7. Season with pepper and better than bouillon and mix well. Season with addition salt and pepper as needed to taste.
  8. Add frozen corn and chicken and heat through.
  9. Cut the puff pastry dough into 4 equal parts. On a floured surface roll each square out until it is slightly larger and then place on a cookie sheet.
  10. Carefully spoon filling into the center of each dough. Fold the dough on the diagonal. Brush the edges with water and pinch the edges to seal. Cut a slit in the top of each one so that steam may vent.
  11. Brush the tops with egg. Season with garlic powder or salt if desired.
  12. Bake the turnovers at 375F for 30 minutes, or until golden brown. Allow to set 15 minutes before serving.
Recipe by Only From Scratch at http://www.onlyfromscratch.com/easy-weeknight-chicken-pot-pie-turnovers-recipe/