Chicken Pot Pie Turnovers
The subtitle is Melissa vs. Alton. I had a recipe for the turnovers from some magazine that I promptly lost – whaaat? Now, knowing my vast recipe collection, it seems normal that I wouldn’t be able to find something. Not so. Those of us who have personal stacks and piles understand the ability to go to that particular stack/pile and put our hands right on it. But not this time (how did that happen?). So, undaunted I headed for the internet. I adapted Melissa d’Arabian’s recipe to be closer to what I made, but then also found Alton Brown’s recipe for Curried Chicken Pot Pie and gave it a try. Hmmmm…. I have to say I didn’t love it. On one hand it wasn’t as flavorful (yes, a bit bland) and on the other it just wasn’t that cute, utterly scrumptious turnover. Having that delicious filling surrounded (vs. just topped) with golden, flaky puff pastry is well, simply amazing. The pastry crisps golden brown and when your fork breaks through to reveal the delicious gift waiting inside…yum. The family vote was also for the turnover since it’s not only individual, but again, because there’s more of the pastry. Alton’s was a bit easier, but the turnovers can be made ahead and frozen. To make it even easier, I bought half of a roasted chicken at the farmer’s market (and it was the perfect amount) and the puff pastry is in the frozen foods section at the super market – easy to find and easy to use! It also makes four, so it’s not as tedious or time-consuming as homemade ravioli. But, I’ve never made those and I think I see another adventure on the horizon…
Special Note: I’m completely and utterly addicted to Pinterest! Speaking of those stacks and piles…I used to keep a fantasy file of things that I loved, was inspired by, dreamed about, etc. Now there’s Pinterest for that. You can check out my Pinterest pin boards and also click on the pin button in my posts (bottom) to pin it to your own board. Dream on!
Chicken Pot Pie Turnovers
Makes 4 individual turnovers
- 2 Tablespoons butter
- 1/2 onion, chopped
- 1 carrot, chopped
- 1 stalk celery, chopped
- Kosher salt and freshly ground black pepper
- 2 cloves garlic, minced
- 2 teaspoons dried thyme or a generous palmfull of fresh
- 1 tablespoon flour, plus more for dusting
- 1 1/2 Cups chicken stock or canned chicken broth
- 1 teaspoon Dijon mustard
- 1/2 cup frozen peas
- 1 1/2 cups cubed or shredded cooked chicken
- 1 sheet frozen puff pastry, thawed
- 1 egg
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 another minute, stirring frequently. Add the flour and cook off the raw flavor, about 1 more minute. Turn up the heat to medium-high and deglaze the pan with the 1/2 Cup of the chicken stock, scraping the bottom and stirring. Whisk in the stock and Dijon mustard. Add the peas and chicken and cook on a very low simmer until the sauce thickens, about 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. Gently roll out each square, to slightly increase their size. Place the squares on a baking sheet lined with parchment paper and spoon a generous blob of the chicken mixture in the center leaving room to fold over – at least 1/2″. Fold the squares diagonally to create triangles. Pinch the edges together to create turnovers using a little water to bind if necessary. 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.
Recipe adapted from Melissa d’Arabian