Chicken Pot Pie Turnovers

5 from 5 votes

Chicken Turnovers are flaky and delicious pockets of puff pastry filled with a chicken pot pie filling and baked until golden brown. These make great hand sandwiches for lunch or a delicious part of dinner.

Course Main Dish

Cuisine American

Keyword Chicken Turnovers

Prep Time 15

Cook Time 30

Total Time 45

Servings

Calories 276kcal

Author Shelby Law Ruttan

Ingredients

2½ cups cooked chicken , cubed
2 tablespoons butter
2 large garlic cloves , minced
1½ cups chicken broth , divided
½ chardonnay , or other dry white wine
2 tablespoons flour , divided
1 cup frozen mixed vegetables
1 sheet phyllo dough , thawed
1 egg , beaten

Instructions

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.

Nutrition