Chicken Turnovers with Diced Vegetables

Chicken Turnovers with Diced Vegetables
Prep time
Cook time
Total time
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.
Serves: 4 Servings
  • 2 tbsp (30 mL) olive oil
  • 4-6 boneless, skinless chicken thighs, cubed
  • 1 onion, small, chopped
  • 1 carrot, large, diced
  • ⅓ cup (75 mL) peas, frozen
  • 8 white button mushrooms, sliced
  • ⅓ cup (75 mL) chives, chopped
  • ⅔ cups (170 mL) 35% (whipping) cream
  • ½ lb (0.3 kg) puff pastry or ½ lb (0.3 kg) prepared pie pastry flour, (to roll dough)
  • salt, to taste
  • pepper, freshly ground, to taste
  • ½ cup (125 mL) Gruyere cheese, grated
  • 1 egg, beaten

  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. Divide the chicken and vegetable mixture in 4 and place in the middle of each pastry circle.
  5. Cover with Gruyère, fold the crust over filling in a half-circle and seal the edges with a fork.
  6. Brush beaten eggs onto each turnover and cut small slits in top diagonally to vent. Bake for 45 minutes.
  7. Serve with an artichoke and asparagus salad.
Nutrition Information
Serving size: 275g Calories: 670 Saturated fat: 16g Carbohydrates: 34g Sugar: 4g Sodium: 730mg Fiber: 3g Protein: 24g Cholesterol: 150mg