adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Easy Weeknight Chicken Pot Pie Turnovers
0 Likes
Prep Time:
15 minutes
Total Time:
30 minutes
Upgrade your weeknight dinner with a fork-free twist on classic chicken pot pie.
Ingredients:
  • 3 tablespoons butter
  • 1 1/2 cups frozen mixed vegetables
  • 3 tablespoons Gold Medal™ all-purpose flour
  • 1 cup Progresso™ chicken broth (from 32-oz carton)
  • 1 1/2 cups diced cooked chicken breast
  • 2 tablespoons heavy whipping cream
  • 1 teaspoon pepper
  • 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
Instructions:
  • Preheat oven to 400°F.
  • In a 2-quart saucepan, melt the butter over medium heat. Add the frozen vegetables and cook for 3 minutes. Sprinkle the flour over the vegetables and stir thoroughly. Cook for an additional minute.
  • Whisk broth into vegetable mixture and cook over medium-high heat, stirring constantly, until thickened, about 2 to 3 minutes.
  • Add the chicken, whipping cream, salt, and pepper into the mixture, and continue cooking for 2 minutes. Take it off the heat and let it cool for 10 minutes.
  • On a work surface, gently stretch out the crusts to slightly enlarge them. Using a 5-inch diameter cutter, cut out circles from the crusts, reusing any scraps to make a total of 8 circles. Place the circles on 2 large ungreased cookie sheets.
  • Spoon a generous amount of chicken filling onto each crust, then fold it over and press the edges with a fork to seal.
  • Bake until golden brown, approximately 15 minutes.

Similar Recipes