Chicken Pot Pie Turnovers

When I think of old-fashioned, down home, comfort food there are a few things that come to mind.  Chicken pot pie is one of those things.  Chicken pot pie is, in my opinion, one of the ultimate comfort foods.  It’s a one pot meal that has been around for generations, it’s a classic and it’s a dish that I think most of us have grown up eating.  I love the classic chicken pot pie with the flaky crust, assortment of vegetables, and hearty pieces of chicken.

This chicken pot pie turnover, takes this classic dish and transforms it into individual servings that are great for a meal on the run.  It has everything you expect from a classic chicken pot pie; flaky crust, a multitude of vegetables, and chicken.  This version makes it into a meal that is not only time saving but perfect for a weeknight meal.  I love the fact that I can still serve my family a healthy, well rounded, and flavorful meal that didn’t take hours to prepare.  The next time you’re craving a classic comfort food but you’re short on time try these turnovers.  They’ll be a regular on your menu. 

Chicken Pot Pie Turnovers

Ingredients:

2 Tbsp butter
1/2 Cup white wine
1 Cup chicken stock
1 Egg
1/2 Onion, chopped
1 Carrot, chopped
1 Stalk celery, chopped
Kosher salt and freshly ground black pepper
2 Cloves garlic, minced
2 Tsp dried thyme
1 Tbsp flour, plus more for dusting
1 Tsp Dijon mustard
1/2 Cup frozen peas
1 1/2 Cups cubed or shredded cooked chicken
1 Sheet frozen puff pastry, thawed

Directions:

Preheat oven to 375.

Melt butter in a large saute pan over medium heat. Add the onions, carrots, and celery and season with salt and pepper, to taste, cook until the carrots soften, about 10 minutes. Add the garlic and thyme and cook for an additional minute, stirring frequently. Stir in the flour and cook another 1-2 minutes. Increase the heat to medium-high, add the wine to deglaze the pan, be sure to get any bits up off the bottom of the pan (it just adds more flavor!). Whisk in the stock and Dijon mustard and combine. Add the peas and chicken and cook on a very low simmer until the sauce thickens into a gravy, 5 to 10 minutes. Remove from the heat and set aside.

On a lightly floured surface, unfold the pastry dough and cut into 4 even squares (cut once horizontally and once vertically). Gently roll out each square, increasing the size of the square by about 20%. Place the squares on a lightly greased baking sheet and spoon the filling in the center. Fold the squares diagonally to create triangles. Pinch the edges together to create turnovers (use a little water if needed to bind). To finish the edges, press with a fork, this will seal the edges as well as create a decorative border.  Place the egg in a small bowl and add a splash of water, whisk together to make an egg wash.  Brush the top of each turnover with the egg wash. Cut a small slit in the top of each turnover to allow the steam to escape during baking. Bake the turnovers until golden brown, about 30 minutes. Let cool at least 10 minutes before serving as the insides will be very hot.

Recipe source: Melissa D’Arabian via Food Network