Chicken Pot Pie Turnovers

Victorya Richard


Chicken pot pie is one of my ultimate comfort foods. The picture I uploaded shows my original version where I only made 4 turnovers total. I found those were too large so decided to alter my recipe a bit and make them smaller. As soon as I make them again I will upload new pics.

pinch tips: How to Freeze Fish, Meat & Poultry





10 Min


25 Min


1 can(s)
progresso recipe starters creamy roasted garlic cooking sauce
1 1/2 c
frozen peas and carrots
1 1/2 c
chopped deli rotisserie chicken
1/2 c
instant mashed potatoes (dry)
1/2 tsp
1 tsp
montreal chicken seasoning
1/8 tsp
black pepper
1/2 tsp
tony chacere's cajun seasoning
1 box
refrigerated pie crusts, softened
egg, beaten

Directions Step-By-Step

Heat oven to 425 degrees. In a 2 quart saucepan, heat sauce and frozen vegetables over medium heat until warm.
Stir in chicken, dry potatoes, 1/2 teaspoon salt, 1 teaspoon Montreal chicken seasoning, 1/8 teaspoon pepper and 1/2 teaspoon Tony's. Stir until thickened.
Remove pie crusts from pouches, unroll on work surface. Cut each crust in half lengthwise and then cut in half horizontally to make 8 triangles.
Top each triangle with a 1/4 or 1/2 cup chicken mixture (depends on how much filling you like). Fold dough over filling; press all outside edges with a fork to seal. Cut a couple slits in top of each to allow steam to escape. Brush with egg.
Bake 25 minutes or until crust is golden brown. Let stand 5 minutes before serving.

About this Recipe

Course/Dish: Chicken, Savory Pies
Hashtags: #peas, #Carrots