Put the comfort food flavors of mom's chicken pot pie into a turnover and you'll get these delicious Chicken Pot Pie Turnovers. These hand pies are loaded with chicken, gravy, and vegetables all wrapped in a buttery flaky dough. Stuffed with budget-friendly ingredients, these chicken turnovers are sure to be a family favorite!
Chicken Pot Pie Turnovers are a flavorful recipe for nostalgia, with each mouthwatering bite bringing the comforting warmth of home. The handheld component of this dish makes chicken turnovers an easy-to-eat favorite for parties and on-the-go eating!
❤️ Why I Love This Recipe
✔️ Each bite is loaded with comfort food flavors!
✔️ These hand pies are perfect for eating on the run!
✔️ This recipe is loaded with budget-friendly, low-cost ingredients!
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Cooked chicken, can be chopped chicken breast or rotisserie chicken.
Unsalted butter, adds flavor to the food.
Garlic cloves, add pungent, aromatic flavors to the dish,.
Dry white wine acts to intensify and enhance the flavor
Chicken broth is used as a base for the gravy
All-purpose flour, to thicken the gravy
Frozen mixed vegetables, to add flavor and nutrients
Phyllo dough, to make the turnover
Egg, to use for an egg wash
FOR THE CHICKEN GRAVY
- Preheat the oven to 375 degrees.
- Melt the butter in a large skillet over medium-high heat until bubbly.
- Turn the heat down to medium-low and add the garlic. Cook for 1 minute, stirring constantly until the garlic is lightly browned.
- Stir in the flour, salt, and black pepper. Cook for 1 minute, whisking constantly, until it begins to brown.
- Whisk in the white wine and 1 cup of the chicken broth.
- Increase the heat to medium-high and bring the gravy to a boil. Turn down the heat and simmer for 2 minutes, or until the gravy thickens.
- Whisk the remaining flour and chicken broth until combined. Add it to the gravy in the skillet while continuously whisking. Cook for 2 minutes, or until thickened.
- Stir in the cooked chicken and cook for 2 minutes.
- Add the frozen mixed vegetables and stir until coated with gravy.
- Remove from heat and let sit for 10 minutes.
TO MAKE THE TURNOVERS
- Roll out the phyllo dough on a lightly floured work surface.
- Cut the dough into squares by cutting it in half horizontally and vertically. You will have 4 squares.
- Roll each square out to increase the size by about ½ inch circumference.
- Place one square on a parchment paper-lined sheet pan.
- Place the pot pie filling in the center of the dough and carefully fold the square into a triangle.
- Seal edges together with the tines of a fork. Repeat with remaining phyllo squares.
- Beat a large egg and brush the top of each turnover with the egg wash. Cut a small slit on top of the turnovers.
- Bake for 30 minutes, or until the chicken turnovers have turned golden brown, and remove from the oven.
- Place turnovers on a wire rack to cool for 10 minutes prior to serving.
🙋 Recipe FAQ's
Phyllo dough are thin, unleavened pastry sheets that are paperlike. The pastry bakes up light and crisp and the sheets are usually brushed with butter to prevent clumping.
Puff pastry or pie crust can be used to replace the phyllo dough. Both will give a different texture to the turn over, the puff pastry will be softer and the pie crust will be crisper.
- Cut a small slit with a knife in the top of the unbaked chicken turnover to create steam vents, allowing excess moisture to be released.
- Make this recipe wine-free by substituting ½ cup of chicken broth for the wine.
- This is a great recipe to make with rotisserie leftover chicken!
- Whisk in 2 ounces of cream cheese to the broth to for the addition of a creamy texture and flavor.
- Garnish the top of the turnover with parmesan cheese or green onion for a more finished look.
- Add 1 teaspoon yellow curry powder or 1 tablespoon of tomato paste to the chicken gravy for a different flavor profile.
Cutting board, a surface to cut the chicken on. I love this set.
Sharp knife, to cut the chicken, this knife is excellent.
Garlic press, I use one like this.
Wire Whisk, to prevent lumps when mixing the gravy.
Wooden Spoon, to incorporate the vegetables.
Large skillet, to make the chicken gravy
Baking tray, a surface to cook the turnovers on.
Parchment paper to line the baking pan.
These chicken turnovers go great with a fresh green garden salad topped with Italian Vinaigrette.
More Chicken Recipes to try
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Chicken Pot Pie Turnovers
- Preheat the oven to 375 degrees.
- In a large skillet over medium-high heat, melt the butter until bubbly. Turn the head down to medium and add the garlic cloves, stirring constant, for 30 seconds.
- Whisk in 1 tablespoon of the flour and cook for 1 minute, or until flour is lightly browned. Add the white wine and 1 cup of the chicken broth, whisking constantly to prevent lumping. Bring the broth mixture to a boil, then turn down to simmer.
- Whisk the remaining flour with the remaining chicken broth until smooth. Add the roux to the broth mixture and cook whisking constantly for 2 minutes or until thickened.
- Add the chicken and mixed vegetables. Cook for 2 minutes or until the frozen vegetables are just thawed.
- Remove the chicken mixture from the heat and cool for at least 15 minutes.
- Roll out the phyllo dough on a lightly floured surface. Cut into squares by cutting in half horizontally and vertically. There should be 4 squares.
- Roll each square out to increase the size by about ½ inch circumference. Place the square on a parchment paper lined cookie sheet. Place ½ cup of the chicken mixture in the center of the dough.
- Fold the square into a triangle, pressing the edges together with the tines of a fork. Repeat with remaining phyllo squares.
- Brush the tops of the chicken turnover with the beaten egg wash using a pastry brush. Cut a small slit in the top of the turnover to allow steam to escape.
- Bake for 30 minutes, or until the chicken turnovers have browned lightly. Cool for 10 minutes prior to serving.