Chicken Vegetable Turnovers (like a chickn pot pie)

By á-47

Ingredients

• 1 jar (12 oz) roasted chicken gravy
• 1/2 tea. dried thyme leaves, crushed
• 1/8 tea. garlic powder
• 1 1/2 cups frozen mixed vegetables, thawed
• 2 cups chopped cooked chicken
• flour
• 1 pkg. (17.3 oz) pkg. puff pastry sheets, thawed

Preparation

Step 1

Heat oven to 400 degrees.

stir the gravy, thyme, garlic powder, vegetables and chicken in a medium bowl.

Sprinkle work surface with flour. Unfold 1 pastry sheet on the work surface. Roll sheet into a 12" square and cut into 4 (6") squares. Repeat with the remaining pastry sheet.

Spoon about 1/3 cup chicken mixture in the center of each pastry. Brush the edges of the pastries with water. Fold the pastry over the filling to form triangles. Crimp the edges with a fork to seal. Place the pastries onto 2 baking sheets.

Bake for 25 minutes or until the pastries are golden brown.