Easy Weeknight Chicken Pot Pie Turnovers

By jab120638

Ingredients

• 3 3 3 tablespoons butter
• 1 1/2 1 1/2 1/2 cups frozen mixed vegetables
• 3 3 3 tablespoons Gold Medal™ all-purpose flour
• 1 1 32-oz cup Progresso™ chicken broth (from 32-oz carton)
• 1 1/2 1 1/2 1/2 cups diced cooked chicken breast
• 2 2 2 tablespoons heavy whipping cream
• 1 1 1 teaspoon salt
• 1 1 1 teaspoon pepper
• 1 1 1 box Pillsbury™ refrigerated pie crusts, softened as directed on box

Details

Servings 8
Preparation time 15mins
Cooking time 30mins
Adapted from bettycrocker.com

Preparation

Step 1

1
Heat oven to 400°F.

2
In 2-quart saucepan, melt butter over medium heat. Stir in frozen vegetables; cook 3 minutes. Sprinkle flour over vegetables; stir well. Cook 1 minute.

3
Beat broth into vegetable mixture with whisk; cook over medium-high heat, beating constantly, 2 to 3 minutes or until thickened.

4
Stir in chicken, whipping cream, salt and pepper; continue cooking 2 minutes. Remove from heat; cool 10 minutes.

5
Meanwhile, unroll crusts on work surface; lightly roll crusts to make slightly larger. Cut 5-inch diameter circles in crust, reserving scraps to reroll to cut a total of 8 circles. Place on 2 ungreased large cookie sheets.

6
Spoon 2 to 3 tablespoons chicken filling into each crust; fold over. Press with fork to seal.

7
Bake about 15 minutes or until golden brown.