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chicken potpie turnovers


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chicken potpie turnovers 0 Picture


  • 2 tbsp unsalted butter
  • 1/2 onion, chopped
  • 1 carrot, chopped
  • 1 stalk celery, chopped
  • kosher salt and pepper
  • 2 cloves garlic, minced
  • 2 tsp dried thyme
  • 1 tbsp flour, plus more for dusting
  • 1/2 cup white wine
  • 1 cup chicken stock
  • 1 tsp dijon mustard
  • 1/2 cup frozen peas
  • 1 1/2 cups cubed or shredded cooked chicken
  • 1 sheet frozen puff pastry, thawed
  • 1 lg egg


Preparation time 30mins
Cooking time 80mins


Step 1

preheat the oven to 375. melt the butter in a lg saute pan over med heat. add the onion, carrot and celery, season with salt and pepper to taste, and cook until the carrot softens, about 10 min. add the garlic and thyme and cook for an additional min, stirring frequently. add the flour and cook off the raw flavor, about 1 min more. turn up the heat to med-high and deglaze the pan with the wine. whisk in the stock and dijon mustard. add the peas and chicken and cook at a very low simmer until the sauce thickens into a gravy, 5-10 min. remove from the heat and set aside.
on a floured surface, unfold the puff pastry and cut into 4 squares. gently roll out each square, increasing the size of the square by about 20%. place on a baking sheet and spoon the chicken mixture in the center. fold the squares in half diagonally to form triangles. pinch the edges together to create turnovers(use a little water if needed to bind) press the edges with a fork to create a decorative border. whisk the egg with a splash of water and brush the tops with the egg wash. cut a small slit in the tops to allow steam to escape during baking. bake the turnovers until golden brown, about 30 min. let cool at least 10 min before serving as the insides will be very hot.

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