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chicken pot pie turnovers

(1 rating)
Recipe by
Victorya Richard
Houma, LA

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.

(1 rating)
yield 4 serving(s)
prep time 10 Min
cook time 25 Min

Ingredients For chicken pot pie turnovers

  • 1 can
    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
  • 1
    egg, beaten

How To Make chicken pot pie turnovers

  • 1
    Heat oven to 425 degrees. In a 2 quart saucepan, heat sauce and frozen vegetables over medium heat until warm.
  • 2
    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.
  • 3
    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.
  • 4
    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.
  • 5
    Bake 25 minutes or until crust is golden brown. Let stand 5 minutes before serving.

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