Chicken Pot Pie Turnovers
Meet the best hot pocket in the world. A version of chicken pot pie with shredded chicken breast (a great way to use leftovers!), sweet carrots and potatoes in a yummy white wine dijon sauce all wrapped up in the best ingredient in the world, puff pastry. Sorry, Nutella, even though you totally rock and I can’t imagine anything much better than a spoonful of you…puff pastry is even better, as far as something you can buy at the grocery store is concerned.
This chicken pot pie turnover is surprisingly easy to prepare, and sure to be a crowd-pleaser. The Phoenix and I loved it, and I’m positive it’ll make it’s way onto our weekly menus many times over. And I like my Chicken Crescent Bundles, but this is WAY better. So if you’re gonna wrap up some chicken, I strongly suggest you give this recipe a whirl. Puff pastry rarely disappoints. If ever.
And if you’ve ever seen Jim Gaffigan’s stand-up routine, Beyond The Pale…the whole time I was making this I was saying “Hot Pocket” just like he does in that high-pitched, sing-songy voice. And, no, nothing was dipped in the toilet in the making of this meal. (Did I just go too far for a food blog? Oops.)
Chicken Pot Pie Turnovers
recipe slightly adapted from Melissa d'Arabian
- Prep Time: 5 minutes.
- Cook Time: 55 minutes.
- Ready in 60 Minutes.
- Makes: 2 Servings
- 1 tablespoon canola oil
- 2 tablespoons butter
- 2 small carrots, peeled and diced
- 1 small potato, peeled and cut into small cubes
- 1 teaspoon dried minced onion
- kosher salt
- freshly ground black pepper
- 1 clove garlic, minced
- 1 teaspoon dried thyme
- 1 tablespoon flour, plus more for dusting
- 1/2 cup white wine
- 1 cup chicken stock
- 1 teaspoon Dijon mustard
- 1 1/2 cups cubed or shredded cooked chicken
- 1 sheet frozen puff pastry, thawed
- 1 egg
- Preheat oven to 375 degrees.
- Heat oil and melt the butter in a large saute pan over medium heat. Cook the carrots and potatoes with minced onion, 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 off the raw flavor, about 1 minute more. Turn up the heat to medium-high and deglaze the pan with the wine. Stir in the stock and Dijon mustard. Add the chicken and cook on a very low simmer until the sauce thickens up into a gravy, 5 to 10 minutes. Remove from the heat and set aside.
- On a lightly floured surface, unfold the pastry dough and cut into 4 even squares (cut once horizontally and once vertically). Gently roll out each square, increasing the size of the square by about 20 percent. Place the squares on a baking sheet and spoon the chicken mixture in the center. Fold the squares diagonally to create triangles. Pinch the edges together to create turnovers and fold over (use a little water if needed to bind). Press the edges with a fork to create a decorative border. Whisk the egg with a splash of water and brush the turnovers with the egg wash. 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 filling will be very hot. Enjoy!