Chicken Pot Pie Turnovers

Meet the ultimate comfort food, and the perfect kid-friendly meal. The best part of this recipe is the rotisserie chicken – it’s already cooked 🙂 I love using it in soups, salads, tacos, etc.

My boys really enjoy making these turnovers. We try to make this a family team effort, if possible. My little guys sometimes want to be a part of the filling and folding process. Of course I have to redo some of them, well all of them; but it was so much fun and totally worth the mess! My son loves these turnovers so I normally double the recipe and freeze them.

To make it vegetarian just skip the chicken (and add more veggies), and substitute the chicken bouillon for a vegetable one. The Better Than Bouillon products have amazing flavour and have less salt content than other bouillons.

How to freeze: Once the turnovers are on the baking sheet, freeze them until they are solid (a few hours). Store then in a ziploc bag and consume within 3 months. Heat oven to 400 degrees and bake for about 30 minutes.

Servings: makes 12 turnovers

Ingredients:
• 2 rotisserie chicken legs/breasts (remove skin)
• 1 box of frozen puff pastry sheets, thawed
• 2 carrots, diced
• 1 celery stalk, finely diced
• 1 medium potato, peeled and diced
• 1 small onion, diced
• ½ cup of frozen peas
• 1 tsp pureed garlic
• 2 ¼ tsp dried thyme
• 2 tsp dried rosemary
• 2 ½ tbsp Better Than Bouillon Roasted Chicken Base
• 1 cup heavy cream
• 2 tbsp butter
• 3 tbsp flour
• 1 cup water/chicken broth
• 1 egg wash
• Salt and pepper to taste

1. Melt the butter in a pan over medium heat.

2. Add the carrots, celery, potatoes and onions along with some salt and pepper. This helps the veggies cook faster! Cook it for about 10 minutes, covered.

3. Add peas, garlic, thyme and rosemary. Cook for another 1-2 minutes.

4. Sprinkle the flour and cook for an additional 2 minutes.

5. Add water and turn the heat up to high. Let the mixture come to a boil.

6. Add rotisserie chicken and bouillon base. Mix well.

7. Add the cream. Let the mixture come to a boil.

8. Turn off the heat and leave uncovered. Let it cool. This is very important, as the mixture needs to be cool before it goes onto the raw puff pastry dough.

9. On a floured surface, gently roll out the puff pastry dough on each side.You may have to repeat this step a few times, until the dough has stretched.

10. Cut the dough into 6 even pieces.

11. Spoon the chicken mixture into the center of the dough, and pick up two opposite corners to form a triangle.Press the other two sides down and use a fork to seal it further – I also use the fork to add the indents for design!

12. Place parchment paper onto baking sheets and put the turnovers onto the baking sheets.

13. Lightly brush each turnover with egg wash.

14. Heat the oven to 375 degrees and bake for about 25 minutes.

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