Wednesday, September 17, 2014

Chicken Pot Pie Turnovers


My sons favorite thing to eat during the fall is chicken pot pies. I have had some puff pastry staring at me every time I open the freezer so I decided to make these. Yes it really was staring at me. So simple and yummy and no canned cream of anything. Well they were a hit. They were ready for him when he came home from school. Teenage boys are always hungry after school. Heck they  are just always hungry all day every day!



This chicken mixture is so easy to make. Once you have had it you will never wan't to use that cream in a can ever again. I promise. Chicken and veggies all baked inside flaky puff pastry and turned into these handy dandy turnovers.
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Ingredients

2 tablespoons butter

1/2 onion, chopped

1 carrot, chopped

1 stalk celery, chopped

Kosher salt and freshly ground black pepper

2 cloves garlic, minced

2 teaspoons dried thyme

1 tablespoon flour

1/2 cup white wine

1 cup chicken stock

1 teaspoon Dijon mustard

2 tablespoons parmesan cheese

1/2 cup frozen peas

2 cups cubed or shredded cooked chicken

2 sheets frozen puff pastry, thawed

Flour for dusting

Directions
Preheat the oven to 375 degrees F. Melt the butter in a large saute pan over medium heat. Cook the onions, carrots, and celery with salt and pepper, to taste, until the carrots soften, about 10 minutes. Add the garlic and thyme and cook for an additional minute, stirring frequently. Add the flour and cook about 1 minute more to cook off the flavor. Turn up the heat to medium-high and deglaze the pan with the wine. Whisk in the stock and Dijon mustard and parmesan cheese. Add the peas and chicken and cook on a very low simmer until the sauce thickens up into a gravy, about 5 to 10 minutes. Remove from the heat and set aside. 

On a lightly floured surface, unfold each sheet of the puff pastry dough and cut into 4 even squares. You will have 8 squares. Place the squares on a baking sheet and spoon about 1 tablespoon of the chicken mixture in the center. Fold the squares diagonally to create triangles. Pinch the edges together to create turnovers. Press the edges with a fork to seal them and make them look pretty. 

Cut a small slit in the top to allow the steam to escape during baking. Bake the turnovers until golden brown, about 30 minutes. Let cool at least 10 minutes before serving as the insides will be very hot.
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66 comments :

  1. I think my kids would love this, too! Looks so good, perfect for fall, thanks! Pinned. :)

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  2. Brilliant, what an awesome pot pie idea!!

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  3. This sounds delicious! What a creative way to make pumpkin pie. Pinning for later!

    Found you on Wake Up Wednesday. Thanks for sharing!

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  4. These turnovers look so good! I'm always in favor of anything that uses puff pastry - it's so easy and delicious! Awesome recipe, pinning!

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  5. Something´s telling me we may be having them this weekend. These are sure to be hits over here!

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  6. Oh my gosh! These look like the best things ever - pinned!

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  7. I've got one of those always-hungry teenage boys too. Your turnovers look great and I love the fact that you didn't use any cream of anything! I'll give these a try and maybe get that tummy filled for a few minutes! :) Pinning.
    Thank you for sharing at Wake Up Wednesday.

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  8. LOVE this idea! The perfect comfort food! Pinned :)

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  9. Stopping in from Foodie Friday. Individual servings always seem more special. Puff pastry gets me every time!

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  10. Wow- these look and sound wonderful! Thank you so much for sharing these with us at Treasure Box Tuesday- pinned! :)

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  11. Everyone loves a great pot pie! Thanks for linking up to Saturday Night Fever (I'm a new host)

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  12. I make chicken turnovers very often, we all love them! Thanks for coming and linking up at The Weekend Social.

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  13. This looks fantastic!!!!! I will definitely have to try these out sometime soon! Thanks for sharing them with us on #foodie Fridays!!!! Glad to see ya there!

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  14. Hi Rina, Your delicious Chicken Pot pie turnovers have been featured at Moore or Less Cooking, Simple Supper Tuesday Party! Nettie <3 http://mooreorlesscooking.com/2014/09/22/simple-supper-tuesday-linky-party-28/

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  15. I love the addition of white wine and Dijon, it looks like it really sets the filling apart!

    I can't wait to try these!

    Found you on Simple Suppers blog hop!

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  16. Great idea. these look fantastic. Pinned!

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  17. I do something similar although we call it a pasty and use pie crust. It's a great way to use leftovers too.

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  18. OK, these look amazing and I'm not even a huge chicken pot pie fan! Pinning!

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  19. These are the perfect meal to welcome fall. I love chicken pot pies, and I love the addition of puffed pastry verses pie crust.

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  20. Love this!!! Such a great idea! The puff pastry pocket on this sounds awesome!

    Krista

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  21. Great idea - I love chicken pot pie, but as a single gal, the whole pie is a little overwhelming. Now I can just have it on demand. Genius.

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  22. Hi, stopping by from #FoodieFridays, I love chicken pot pie and these look amazing! Pinning!

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  23. Looks delicious! Thank you so much for linking up at Tasty Tuesday! Your recipe has been pinned to the Tasty Tuesday Pinterest board! Please join us again this week!

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  24. OOOOHHHH! So good! I just bookmarked this, cause I'm going to make it :) Love if you share this on Fabulous Friday Party. thanks Maria
    http://www.simplenaturedecorblog.com/fabulous-friday-partyfall-features/

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  25. I love chicken pies, this looks so yummy. Thanks for linking up to Sweet and Savoury Sunday, stop by and link up again. Have a great day!! Laura@Baking in Pyjamas

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  26. I make pot pie often, but this would be a fun change. Thanks so much for the recipe. Pinning!

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  27. The pot pie looks delish, and you are so clever to make them so easy to pick up and go!

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  28. Just came across this on Pinterest - looks delicious! One question: my daughter does not like cheese. Do you think I could leave the parmesan out, and do I need to replace it with something else (like milk, or half and half)? Thanks!

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    Replies
    1. You can omit it completely. I have made them with out it as well.

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  29. Can you leave out the white wine? Or is there a substitute?
    Also, freeze after baking?

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    Replies
    1. Yes. You can substitute with extra chicken stock. As far as freezing you can either freeze them before baking or after.

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    2. Lovely recipe. I've been looking for one for puff pastry instead of pie crust. So no need to par-bake these before freezing them?

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  30. I definitely want to try this recipe. We make pot pie all the time, but have never done anything like this and I know it would be a big hit here! Hope we'll see you at Foodie Fridays again Thursday night! Pinning and stumbling this one! Have a wonderful rest of the day!

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  31. I might be making a special trip to town, just to buy some puff pastry today! Mmmmmmm! I found this at Foodie Fridays :)

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  32. this recipe sounds delicious! we love puff pastry.. so will surely be making it this week -
    thank you so much for sharing

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