chicken pot pie turnovers
(1 rating)
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.
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(1 rating)
yield
4 serving(s)
prep time
10 Min
cook time
25 Min
Ingredients For chicken pot pie turnovers
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1 canprogresso recipe starters creamy roasted garlic cooking sauce
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1 1/2 cfrozen peas and carrots
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1 1/2 cchopped deli rotisserie chicken
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1/2 cinstant mashed potatoes (dry)
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1/2 tspsalt
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1 tspmontreal chicken seasoning
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1/8 tspblack pepper
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1/2 tsptony chacere's cajun seasoning
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1 boxrefrigerated pie crusts, softened
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1egg, beaten
How To Make chicken pot pie turnovers
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1Heat oven to 425 degrees. In a 2 quart saucepan, heat sauce and frozen vegetables over medium heat until warm.
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2Stir 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.
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3Remove pie crusts from pouches, unroll on work surface. Cut each crust in half lengthwise and then cut in half horizontally to make 8 triangles.
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4Top 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.
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5Bake 25 minutes or until crust is golden brown. Let stand 5 minutes before serving.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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