Pot Pie Turnovers

By GratefulSea

These are fun and easy to put together, store well in the freezer, and make a great snack, light lunch, or main course for dinner, depending on what you add to the menu. I've only made these with chicken, but can imagine them with turkey, ham, tuna, or crab.

Photo and recipe are my own, but I was inspired by a similar recipe on Real Simple at http://www.realsimple.com/food-recipes/browse-all-recipes/chicken-and-gruyere-turnovers-00000000052482/index.html . I wanted a version that would be similar to eating a pot pie as a turnover.

Ingredients

• 1-1/3 cups shredded cooked chicken
• 1-1/3 cups shredded jack or swiss cheese
• 1 cup frozen peas
• 1/4 cup (4 Tblsp) mushroom sauce or cream of mushroom soup (directly from can, without adding anything)
• 2 sheets (1 package) puff pastry, thawed
• 1/3 cup Egg Beaters, other egg substitute, or 1 egg
• 8 teaspoons mustard of choice

Details

Servings 4
Preparation time 15mins
Cooking time 30mins

Preparation

Step 1

Thaw 2 sheets of puff pastry in refrigerator for about 24 hours (best), or on counter for about 40 minutes. Lightly flour a work surface, and spread out the sheet. Cut them in half, so that you have four rectangles to work with.

Preheat the oven to 400 degrees.

Spread 1-2 teaspoons of mustard on HALF of each of the four rectangles. Place about 1/4 to 1/3 cup of shredded chicken on each half, and top with about a tablespoon of mushroom sauce (a can of cream of mushroom soup makes a fine substitute, but you'll only use about 1/4 cup. My solution to the waste problem is to make more turnovers-- they freeze well).

Spread about 1/4 cup of frozen peas among the four turnovers, and then a layer of grated cheese.

(Alternative preparation: mix the shredded chicken, mushroom sauce, peas, and cheese together, and then divide the mixture between the four turnovers.)

Fold the "clean" side of the turnover over the side with the mustard and filling, and seal the edges with a fork.

These may be frozen at this point by wrapping well in plastic wrap, and storing them in the freezer for up to three months.

Brush each of the turnovers with an egg wash, using egg beaters or using a fresh egg mixed with 2 teaspoons of water. Bake on a parchment lined baking pan for 15 to 20 minutes. Careful to watch them closely after 15 minutes so they don't over-brown.

If using frozen turnovers, thaw for about 40-45 minutes at room temperature, then spread with egg wash and bake as above.