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 vegetable oil; 1 medium onion, finely chopped; 2 stalks celery, trimmed and thinly sliced; ¼ cup flour; 2 cups chicken broth; 1 ½ teaspoons curry powder; ¼ teaspoon turmeric; ⅛ teaspoon cayenne pepper; 1 teaspoon salt; ½ cup seedless raisin; 10 ounces frozen peas and carrots, thawed; 12 lb chicken, cooked,cut into 1/4 inch cubes; 2 lbs frozen bread dough, thawed

Servings: persons

2 tablespoons vegetable oil
1 medium onion, finely chopped
2 stalks celery, trimmed and thinly sliced
¼ cup flour
2 cups chicken broth
1 ½ teaspoons curry powder
¼ teaspoon turmeric
⅛ teaspoon cayenne pepper
1 teaspoon salt
½ cup seedless raisin
10 ounces frozen peas and carrots, thawed
12 lb chicken, cooked,cut into 1/4 inch cubes
2 lbs frozen bread dough, thawed

1
Preheat oven to 450 degrees F.
2
Coat 2 baking sheets with nonstick spray.
3
In a large skillet, heat oil over miedum heat.
4
Add onion and celery to skillet and cook 5 minutes until softened.
5
Add flour and cook 1 minute, stirring constantly.
6
Gradually stir in the broth until well blended and smooth.
7
Stir seasonings and raisins into onion mixture; cook stirring occasionally, 1 minute until mixture is thickened.
8
Stir chicken, peas and carrots into skillet; cook another 1 to 2 minutes until heated through.
9
Remove from heat and allow to cool to room temperature.
10
Divide the dough into 8 equal pieces.
11
On a well floured board, roll one piece into an 8 inch circle.
12
Spoon 1/2 cup filling into center of circle.
13
With a pastry brush, gently brush a small amount of water along the edge of the circle.
14
Fold half the dough over, enclosing the filling and forming a half moon.
15
Crimp the edges with the tines of a fork.
16
Place the turnover on baking sheet.
17
Prepare remaining turnovers, using remaining dough and filling.
18
Bake 4 at a time for 15 to 17 minutes until browned.
19
Let them cool slightly on a wire rack before serving.

2583

kcal

Calories

Fat

Carbs

461

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

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 13 ingredients. The key ingredients include: 2 tablespoons vegetable oil, 1 medium onion, finely chopped, 2 stalks celery, trimmed and thinly sliced, ¼ cup flour, 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