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
TINY CHICKEN TURNOVERS
These turnovers make great appetizers and they're worth the extra effort because they taste so good! For do-ahead appetizers, they can be baked, frozen and reheated at 375degrees F (190 degrees C) for 5-7 minutes.
Provided by Amanda Andrews
Categories Appetizers and Snacks Pastries
Yield 15
Number Of Ingredients 13
Steps:
- In a large skillet saute the onion in the butter until tender. Stir in the chicken, chicken broth, garlic salt, poultry seasoning, pepper and cream cheese. Remove from heat and set aside.
- Preheat oven to 375 degrees F (190 degrees C).
- In a large bowl mix together the flour, salt and paprika; cut in butter until mixture resembles coarse crumbs. Gradually add water, tossing with a fork until a ball forms.
- On a floured surface roll out the pastry to 1/16 inch thick. Cut with a 2 1/2 inch round cookie or biscuit cutter. Reroll scraps and cut more circles until the pastry is used up.
- Mound a heaping teaspoon of filling on half of each circle. Moisten edges with water and fold pastry over filling to make a half moon shape. Press edges with a fork to seal. Prick tops with a fork for steam vents.
- Place turnovers on a baking sheet and bake at 375 degrees F (190 degrees C) for 15 to 20 minutes or until golden brown.
Nutrition Facts : Calories 220.4 calories, Carbohydrate 10 g, Cholesterol 57.1 mg, Fat 17.4 g, Fiber 0.4 g, Protein 6.3 g, SaturatedFat 10.7 g, Sodium 236.9 mg, Sugar 0.1 g
HEINZ 57 CHICKEN TURNOVERS
Provided by Food Network
Categories main-dish
Time 30m
Yield 4 servings (1 turnover per serving)
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees F. Coat a large baking sheet with nonstick cooking spray. Sprinkle work surface with a pinch of flour or cornmeal to prevent dough from sticking if desired. Unroll dough onto work surface and cut into 4 pieces.
- In a small bowl, mix together Heinz 57® and spinach dip until smooth. Spread about 1/4 cup of Sauce mixture evenly on each piece of dough, leaving 1/2-in. around the edge. Arrange 1/2 cup of chicken and 2 Tbsp. of pepper onto one half of a dough piece. Gently fold dough over the filling to form a triangle shape. Seal the edges by crimping with fingertips or with a fork. Cut 1 or 2 slits on top of crust. Repeat with remaining dough pieces. Transfer turnovers to baking sheet and lightly coat with nonstick cooking spray.
- Bake for 12 to 15 minutes, or until golden brown. Serve immediately.
- TIP: If desired, add your favorite vegetables such as chopped tomatoes, sliced onions, roasted peppers or sliced mushrooms, to the filling.
MINI CHICKEN TURNOVERS
I've been making these hearty, tiny turnovers for years. They take a little extra time to assemble, but it's worth it since they taste so special. -Mary Detweiler, Middlefield, Ohio
Provided by Taste of Home
Categories Dinner
Time 45m
Yield about 2-1/2 dozen.
Number Of Ingredients 13
Steps:
- In a large skillet, saute onion in butter until tender. Stir in chicken, broth, seasonings and cream cheese; set aside. , In a large bowl, combine flour, salt and paprika; cut in butter until mixture resembles coarse crumbs. Gradually add water, tossing with a fork until a ball forms. , On a floured surface, roll out pastry to 1/16-in. thickness. Cut with a 2-1/2-in. round cookie cutter. Reroll scraps and cut more circles. Mound a heaping teaspoon of filling on half of each circle. Moisten edges with water; fold pastry over filling and press edges with a fork to seal. , Place on ungreased baking sheets. Repeat with remaining pastry and filling. Prick tops with a fork. Bake at 375° for 15-20 minutes or until golden brown.
Nutrition Facts : Calories 171 calories, Fat 12g fat (7g saturated fat), Cholesterol 43mg cholesterol, Sodium 236mg sodium, Carbohydrate 10g carbohydrate (0 sugars, Fiber 0 fiber), Protein 7g protein.
EASY CHICKEN TURNOVERS
I adopted this recipe from the Recipezaar account as I am always on the look out for make ahead recipes. I think these will freeze well and I look forward to trying that. This is the original introduction: "I needed to use up some cooked chicken and also wanted something quick, so, this is what I came up with. It was a hit at my house, I hope it is at yours too!(:" (thanks cbw)
Provided by Pamela
Categories Lunch/Snacks
Time 30m
Yield 8 turnovers
Number Of Ingredients 7
Steps:
- Heat oven to 375°F.
- Mix soup, chicken, cheese, and salt and pepper in small bowl.
- Roll or pat each biscuit into 5inch circle and place about 1/4cup filling on each circle.
- Wrap dough around chicken and press the edges to seal.
- Place on ungreased cookie sheet and top with butter and bread crumbs.
- Bake at 375 for 20-25 minutes, or until golden brown and enjoy!
CURRIED CHICKEN TURNOVERS
Whenever I have leftover chicken, these turnovers are on the menu. The tasty secret is in the curry. -Laverne Kohut, Manning, Alberta
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 425°. In a small bowl, combine the first eight ingredients. Divide dough into eight portions., On a lightly floured surface, roll each portion into a 5-in. circle. Place about 1/4 cup filling on one side. Moisten edges of pastry with water. Fold dough over filling; press edges with a fork to seal., Place on greased baking sheets. Brush with egg. Cut 1/2-in. slits in top of each. Bake 15-20 minutes or until golden brown.
Nutrition Facts : Calories 512 calories, Fat 37g fat (17g saturated fat), Cholesterol 101mg cholesterol, Sodium 526mg sodium, Carbohydrate 34g carbohydrate (2g sugars, Fiber 2g fiber), Protein 11g protein.
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 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.
CURRIED CHICKEN TURNOVERS
These samosa-inspired puff-pastry triangles are filled with spiced chicken and peas. Their savory taste is not the only wonderful thing about them. Unbaked, they can be frozen for up to one month, so you can pop a couple in the oven at night for next day's lunch.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Yield Makes 16
Number Of Ingredients 18
Steps:
- Preheat oven to 400 degrees. Bring 1 quart water to a boil in a medium pot; add 1 tablespoon salt and the chicken. Reduce heat; simmer until chicken is cooked through, about 12 minutes. Transfer with a slotted spoon to a bowl; let cool. Shred chicken with a fork into 2-inch pieces.
- Heat oil in a large low-sided stockpot over medium-high heat until hot but not smoking. Add onion, garlic, and ginger, and cook, stirring occasionally, until pale golden, about 8 minutes. Stir in curry powder, cumin, and flour; cook 1 minute. Add stock, and bring to a boil. Stir in yogurt, tomato paste, and applesauce; boil 1 minute. Reduce heat to medium; simmer, stirring occasionally, until mixture is thickened, about 30 minutes.
- Stir in chicken and peas; cook until mixture is thick, about 3 minutes. Stir in cream and 2 teaspoons salt. Let cool.
- Lay pastry sheets on a lightly floured surface; cut each into 4 squares. Spoon 2 tablespoons chicken mixture onto each square, leaving a 1-inch border. Brush edges with egg; fold squares to form triangles. Press edges to seal. (Unbaked turnovers can be frozen, wrapped in plastic and foil, 1 month; thaw before baking.)
- Arrange on baking sheets. Bake until golden, 20 to 25 minutes. Serve with sauce.
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