Easy Weeknight Chicken Pot Pie Turnovers

By carvalhohm

Ingredients

• 11 Heat oven to 425°F. In 2-quart saucepan, heat cooking sauce and frozen vegetables over medium heat until warm. Stir in chicken, dry potatoes, 1/2 teaspoon salt and 1/8 teaspoon pepper; stir until thickened.
• 33 Bake 15 to 25 minutes or until crust is golden brown. Let stand 5 minutes before serving.

Details

Servings 4
Adapted from bettycrocker.com

Preparation

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cups Green Giant® Valley Fresh Steamers® frozen mixed vegetables (from 12-oz bag)

egg, beaten, if desired

Heat oven to 425°F. In 2-quart saucepan, heat cooking sauce and frozen vegetables over medium heat until warm. Stir in chicken, dry potatoes, 1/2 teaspoon salt and 1/8 teaspoon pepper; stir until thickened.

Remove pie crusts from pouches; unroll on work surface. Cut each crust in half; place halves on ungreased cookie sheet. Top 1 side of each crust half with 1 cup of the chicken mixture. Fold dough over filling; press all outside edges with fork to seal. Cut several slits in top of each to allow steam to escape. Brush with egg.

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I made this last night. The filling was good but it was a little dry. I think the next time I will add some sour cream.

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