Chicken Pot Pie Turnovers Recipe

Name: Chicken Pot Pie Turnovers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Tablespoons Butter; 1/2 whole Onion, Chopped; 1 whole Carrot, Chopped; 1 stalk Celery, Chopped; Kosher Salt And Freshly Ground Pepper; 2 cloves Garlic, Minced; 2 teaspoons Dried Thyme; 1 Tablespoon Flour; 1/2 cups White Wine; 1 cup Chicken Stock; 1 teaspoon Dijon Mustard; 2 Tablespoons Parmesan Cheese; 1/2 cups Frozen Peas; 2 cups Cubed Or Shredded Cooked Chicken; 2 whole Frozen Puff Pastry Sheets, Thawed

Servings: persons

2 Tablespoons Butter
1/2 whole Onion, Chopped
1 whole Carrot, Chopped
1 stalk Celery, Chopped
Kosher Salt And Freshly Ground Pepper
2 cloves Garlic, Minced
2 teaspoons Dried Thyme
1 Tablespoon Flour
1/2 cups White Wine
1 cup Chicken Stock
1 teaspoon Dijon Mustard
2 Tablespoons Parmesan Cheese
1/2 cups Frozen Peas
2 cups Cubed Or Shredded Cooked Chicken
2 whole Frozen Puff Pastry Sheets, Thawed

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

442

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 Tablespoons Butter, 1/2 whole Onion, Chopped, 1 whole Carrot, Chopped, 1 stalk Celery, Chopped, and more.

Yes, Chicken Pot Pie Turnovers falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Chicken Pot Pie Turnovers

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions