RECIPES

Chicken Turnovers with Diced Vegetables

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.

Prep Time

PT20M

Cook Time

PT55M

Serves

4

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. 1 Preheat the oven to 350°F (175°C).
    2. 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. 3 Add 35% cream to pan and cook down until almost all the liquid is gone. Adjust seasoning to taste.
    4. 4 While the chicken mixture cools, roll out pie crust in 4 18 cm (7in.) circles on a floured surface.
    5. 5 Divide the chicken and vegetable mixture in 4 and place in the middle of each pastry circle.
    6. 6 Cover with Gruyère, fold the crust over filling in a half-circle and seal the edges with a fork.
    7. 7 Brush beaten eggs onto each turnover and cut small slits in top diagonally to vent. Bake for 45 minutes.
    8. 8 Serve with an artichoke and asparagus salad.
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