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.
1Heat oven to 425 degrees. In a 2 quart saucepan, heat sauce and frozen vegetables over medium heat until warm.
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.
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.
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.
5Bake 25 minutes or until crust is golden brown. Let stand 5 minutes before serving.