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1
Preheat the oven to 375 F. Melt the butter in a large saute pan over medium heat.
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2
Cook the onions, carrots and celery with a dash of salt and pepper, until the carrots soften.
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3
This will take about 10 minutes.
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4
Add the garlic and thyme and cook for an additional minute, stirring frequently.
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5
Add the flour and cook about 1 minute more to cook off the flour taste.
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6
Turn up the heat to medium-high and deglaze the pan with the wine.
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7
Whisk in the stock, Dijon mustard and Parmesan cheese.
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8
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.
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9
Remove from the heat and set aside.
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10
On a lightly floured surface, unfold each sheet of puff pastry dough and cut each into 4 even squares.
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11
Place the squares on a baking sheet and spoon about 1 tablespoon of the chicken mixture in the center of each.
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12
Fold the squares diagonally to create triangles.
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13
Pinch the edges together to create turnovers.
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14
Press the edges with a fork to seal them and make them look pretty.
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15
Cut a small slit in the top to allow the steam to escape during baking.
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16
Bake the turnovers until golden brown, about 30 minutes.
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17
Remove from oven.
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18
Let pies cool at least 10 minutes before serving as the insides will be very hot.
