CHICKEN POTPIE TURNOVERS
"Don't deprive yourself of the joy of comfort food. I love these little potpie turnovers because they provide automatic portion control."
Provided by Melissa d'Arabian : Food Network
Time 1h20m
Yield 4 servings
Number Of Ingredients 22
Steps:
- Make the turnovers: Preheat the oven to 375 degrees F. Melt the butter in a large saute pan over medium heat. Add the onion, carrot and celery, season with salt and pepper to taste, and cook until the carrot softens, 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. Whisk in the stock and dijon mustard. Add the peas and chicken and cook at 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 floured surface, unfold the puff pastry and cut into 4 squares (cut once horizontally and once vertically). Gently roll out each square, increasing the size of the square by about 20 percent. Place on a baking sheet and spoon the chicken mixture in the center. Fold the squares in half diagonally to create triangles. Pinch the edges together to create turnovers (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 tops 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 insides will be very hot.
- Meanwhile, make the salad: Rub the inside of a large wooden bowl with the garlic clove and then either discard it or save it for another use. Put the mustard in the bowl and whisk in the vinegar and soy sauce (a French secret!) vigorously for about 10 seconds to get a creamy consistency. Season with salt and pepper. Drizzle in the olive oil as slowly as possible with one hand while whisking as quickly as possible with the other hand to emulsify. Lay the salad greens on top of the dressing and toss just before serving. Serve with the turnovers.
EASY WEEKNIGHT CHICKEN POT PIE TURNOVERS
One of our go-to weeknight dinners, chicken pot pie, gets a mini makeover in this simple recipe - no fork required!
Provided by By Karly Campbell
Categories Entree
Time 30m
Yield 8
Number Of Ingredients 9
Steps:
- Heat oven to 400°F.
- In 2-quart saucepan, melt butter over medium heat. Stir in frozen vegetables; cook 3 minutes. Sprinkle flour over vegetables; stir well. Cook 1 minute.
- Beat broth into vegetable mixture with whisk; cook over medium-high heat, beating constantly, 2 to 3 minutes or until thickened.
- Stir in chicken, whipping cream, salt and pepper; continue cooking 2 minutes. Remove from heat; cool 10 minutes.
- Meanwhile, unroll crusts on work surface; lightly roll crusts to make slightly larger. Cut 5-inch diameter circles in crust, reserving scraps to reroll to cut a total of 8 circles. Place on 2 ungreased large cookie sheets.
- Spoon 2 to 3 tablespoons chicken filling into each crust; fold over. Press with fork to seal.
- Bake about 15 minutes or until golden brown.
Nutrition Facts : Calories 330, Carbohydrate 31 g, Cholesterol 45 mg, Fat 3, Fiber 1 g, Protein 10 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 720 mg, Sugar 1 g, TransFat 0 g
CHICKEN POT PIE IX
A delicious chicken pie made from scratch with carrots, peas and celery.
Provided by Robbie Rice
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h10m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat oven to 425 degrees F (220 degrees C.)
- In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.
- In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
- Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
- Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.
Nutrition Facts : Calories 412 calories, Carbohydrate 30.4 g, Cholesterol 54.9 mg, Fat 23.9 g, Fiber 3.3 g, Protein 18.4 g, SaturatedFat 9.1 g, Sodium 517 mg, Sugar 3.2 g
CLASSIC CHICKEN POT PIE
Tell everyone you're having pie for dinner and see how big their smiles are. This homemade chicken pot pie recipe streamlines your work by using frozen peas and carrots and refrigerated Pillsbury™ Pie Crusts. Swap out chicken for turkey or try a different frozen veggie combo to put your own unique spin on this old-fashioned favorite.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h15m
Yield 6
Number Of Ingredients 10
Steps:
- In 2-quart saucepan, melt butter over medium heat. Stir in flour, onion, salt and pepper. Cook, stirring constantly, until mixture is bubbly; remove from heat. Stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in chicken and peas and carrots; remove from heat.
- Heat oven to 425°F. Roll 1 pie crust into 13-inch square. Ease into ungreased 9-inch (2-quart) glass baking dish. Pour chicken mixture into crust-lined dish.
- Roll remaining pie crust into 11-inch square. Cut out designs with 1-inch cookie cutter. Place square over chicken mixture. Arrange cutouts on top crust. Turn edges of pie crust under; flute edge.
- Bake about 35 minutes or until golden brown.
Nutrition Facts : Calories 562.1, Carbohydrate 47.7 g, Cholesterol 92.1 mg, Fat 6 1/2, Fiber 2.4 g, Protein 20.3 g, SaturatedFat 15.3 g, ServingSize 1 Serving, Sodium 675.0 mg, Sugar 4.0 g, TransFat 5 g
CHICKEN POT PIE TURNOVERS
Chicken pot pie is one of my ultimate comfort foods. The picture I uploaded shows my original version where I only made 4 turnovers total. I found those were too large so decided to alter my recipe a bit and make them smaller. As soon as I make them again I will upload new pics.
Provided by Victorya Richard
Categories Savory Pies
Time 35m
Number Of Ingredients 10
Steps:
- 1. Heat oven to 425 degrees. In a 2 quart saucepan, heat sauce and frozen vegetables over medium heat until warm.
- 2. Stir in chicken, dry potatoes, 1/2 teaspoon salt, 1 teaspoon Montreal chicken seasoning, 1/8 teaspoon pepper and 1/2 teaspoon Tony's. Stir until thickened.
- 3. Remove pie crusts from pouches, unroll on work surface. Cut each crust in half lengthwise and then cut in half horizontally to make 8 triangles.
- 4. Top each triangle with a 1/4 or 1/2 cup chicken mixture (depends on how much filling you like). Fold dough over filling; press all outside edges with a fork to seal. Cut a couple slits in top of each to allow steam to escape. Brush with egg.
- 5. Bake 25 minutes or until crust is golden brown. Let stand 5 minutes before serving.
CHICKEN POT PIE TURNOVERS
Provided by Melissa d'Arabian : Food Network
Time 1h25m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 375 degrees F.
- Melt the butter in a large saute pan over medium heat. Cook the onions, carrots, and celery with 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. Whisk in the stock and Dijon mustard. Add the peas and 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 (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 insides will be very hot.
CHICKEN POT PIE TURNOVERS-YUM!
Using leftover chicken makes this ecomical and easy! Just saw this on Ten Dollar Dinners with Melissa d'Arabian Episode: Cost-Cutting Comfort and it looks so good, and something I might make for my kids, or for me making it vegetarian!
Provided by Sharon123
Categories Chicken
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Preheat the oven to 375 degrees F.
- Melt the butter in a large saute pan over medium heat. Cook the onions, carrots, and celery with 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. Whisk in the stock and Dijon mustard. Add the peas and chicken(if making vegetarian you can use more veggies or tofu, seitan, mushrooms are good in it too) and cook on a very low simmer until the sauce thickens up into a gravy, 5-10 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 with a rolling pin. 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 (use a little water on the edges 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 insides will be very hot. Enjoy!
- Note:.
- To make this vegetarian, use vegetarian "chicken" or just use more veggies.
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