Recipe
Chicken Turnovers with Diced Vegetables
Prep Time: 20 min
Cook Time: 55 min
Serves: 4
This recipe is similar to a chicken pot pie only it is contained in a turnover, making it handy to take for lunch or picnics.
Contributed By: Poulet du Québec
Ingredients
2 tbsp (30 mL)
olive oil
4-6
boneless, skinless chicken thighs, cubed
1
onion, small, chopped
1
carrot, large, diced
1/3 cup (75 mL)
peas, frozen
8
white button mushrooms, sliced
1/3 cup (75 mL)
chives, chopped
2/3 cups (170 mL)
35% (whipping) cream
1/2 lb (0.3 kg)
puff pastry
1/2 lb (0.3 kg)
prepared pie pastry
flour, (to roll dough)
salt, to taste
pepper, freshly ground, to taste
1/2 cup (125 mL)
Gruyere cheese, grated
1
egg, beaten
Instructions
1
Preheat the oven to 350°F (175°C).
2
In a large frying pan, sauté cubed chicken in oil over medium-high heat for 2 to 3 minutes before adding all of the vegetables. Continue cooking for another 3 to 4 minutes.
3
Add 35% cream to pan and cook down until almost all the liquid is gone. Adjust seasoning to taste.
4
While the chicken mixture cools, roll out pie crust in 4 18 cm (7in.) circles on a floured surface.
5
Divide the chicken and vegetable mixture in 4 and place in the middle of each pastry circle.
6
Cover with Gruyère, fold the crust over filling in a half-circle and seal the edges with a fork.
7
Brush beaten eggs onto each turnover and cut small slits in top diagonally to vent. Bake for 45 minutes.
8
Serve with an artichoke and asparagus salad.