Chicken Pot Pie Turnovers

By rdhch

Ingredients

• 2 Tbsp Butter
• 1/2 onion,. chopped
• 1 carrot, chopped
• 1 stalk celery, chopped
• Salt and pepper to taste
• 2 tsp dried thyme
• 1 Tbsp flour, plus more for dusting
• 1 1/2 cup chicken stock
• 1/2 cup frozen peas
• 1 1/2 cup shredded or cubed cooked chicken
• 1 sheet frozen puff pastry, thawed
• 1 egg

Preparation

Step 1

1. Preheat oven to 375
2. Melt the butter in a saucepan over medium heat.
3. Cook the onions, carrots and celery with salt and pepper for 10 minutes.
4. Add thyme and cook for an additional minute, stirring frequently.
5. Add the flour and cook for an additional minute.
6. Turn up the heat and whisk in the chicken stock.
7. Add the peas and chicken and simmer until the sauce thickens up to a gravy, 5 to 10 minutes.
8. Remove the heat and set aside.
9. On a lightly floured surface, unfold the pastry dough and cut into 4 even squares.
10. Gently roll out each square, increasing the square about 20%.
11. Place the squares on a baking sheet and spoon the chicken mixture in the center.
12. Fold the squares diagonally to create triangles.
13. Pinch the edges together to create pockets, using a little water if needed to bind.
14. Press the edges with a fork to create a decorative border.
15. Whisk the egg with a splash of water and brush the turnover with the egg wash.
16. Cut a small slit in the top and bake about 30 minutes or until turnovers turn a golden brown.
17. Let cool at least 10 minutes before serving.