chicken pot pie turnovers
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.
prep time
10 Min
cook time
25 Min
method
---
yield
4 serving(s)
Ingredients
- 1 can progresso recipe starters creamy roasted garlic cooking sauce
- 1 1/2 cups frozen peas and carrots
- 1 1/2 cups chopped deli rotisserie chicken
- 1/2 cup instant mashed potatoes (dry)
- 1/2 teaspoon salt
- 1 teaspoon montreal chicken seasoning
- 1/8 teaspoon black pepper
- 1/2 teaspoon tony chacere's cajun seasoning
- 1 box refrigerated pie crusts, softened
- 1 - egg, beaten
How To Make chicken pot pie turnovers
-
Step 1Heat oven to 425 degrees. In a 2 quart saucepan, heat sauce and frozen vegetables over medium heat until warm.
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Step 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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Step 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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Step 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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Step 5Bake 25 minutes or until crust is golden brown. Let stand 5 minutes before serving.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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