Mini Chicken Turnovers

Mini Chicken Turnovers

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  • Prep Time


  • Total Time


  • Servings



  • 3

    tablespoons chopped onion

  • 3

    tablespoons butter

  • 1-¾

    cups shredded cooked chicken

  • 3

    tablespoons chicken broth

  • ¼

    teaspoon each garlic salt, poultry seasoning and pepper

  • 1

    package (3 ounces) cream cheese, cubed


  • 1-½

    cups all-purpose flour

  • ½

    teaspoon salt

  • ½

    teaspoon paprika

  • ½

    cup cold butter, cubed

  • 4 to 5

    tablespoons cold water


In a large skillet, saute onion in butter until tender. Stir in chicken, broth, seasonings and cream cheese; set aside. In a large bowl, combine flour, salt and paprika; cut in butter until mixture resembles coarse crumbs. Gradually add water, tossing with a fork until a ball forms. On a floured surface, roll out pastry to 1/16-in. thickness. Cut with a 2-1/2-in. round cookie cutter. Reroll scraps and cut more circles. Mound a heaping teaspoon of filling on half of each circle. Moisten edges with water; fold pastry over filling and press edges with a fork to seal. Place on ungreased baking sheets. Repeat with remaining pastry and filling. Prick tops with a fork. Bake at 375° for 15-20 minutes or until golden brown. Yield: about 2-1/2 dozen. Editor's Note: Turnovers can be baked, frozen and reheated at 375° for 5-7 minutes.


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