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
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 TURNOVERS
From Stevens, Pennsylvania, Sandralee Herr shares her yummy recipe for hot and filling appetizers. "This is a great way to use up leftover chicken," advises Sandralee. "Sometimes, I serve it with fruit salad for a delicious, light meal for up to four people."
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- In a small bowl, combine the chicken, cheese, celery, onion, salt and pepper. Separate crescent dough into eight triangles; top each with chicken mixture. Fold dough over and seal edges. , Place on an ungreased baking sheet. Bake at 375° for 13-17 minutes or until golden brown. Serve warm.
Nutrition Facts : Calories 169 calories, Fat 8g fat (3g saturated fat), Cholesterol 24mg cholesterol, Sodium 338mg sodium, Carbohydrate 13g carbohydrate (4g sugars, Fiber 0 fiber), Protein 11g protein.
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
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 TURNOVERS
Great for leftovers and easy to prepare. Cook time is less than 30 minutes and prep time is negligible. Source courtesy of "recipegoldmine.com". Update: 09/17/2008 - as stated by a reviewer it clearly needs two 8 oz. rolls of crescent dinner rolls.
Provided by Manami
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F.
- In a large mixing bowl combine softened cream cheese, milk, salt, pepper, pimento, green onion and chopped chicken.
- Separate rolls into 4 6-inch squares.
- Spoon 1/4 of the mixture into each square.
- Bring corners together and seal.
- Place on ungreased cookie sheet.
- Brush with melted butter and sprinkle with seasoned bread crumbs.
- Bake for 20-25 minutes.
Nutrition Facts : Calories 438.3, Fat 21.9, SaturatedFat 10.7, Cholesterol 120.6, Sodium 534.4, Carbohydrate 33.7, Fiber 2.6, Sugar 3, Protein 25.5
MINI CHICKEN TURNOVERS (OAMC)
These are some great little appetizers that I found online ages ago. I've served them at birthday parties and holiday parties. They can also be made ahead and frozen, see notes below. I haven't tried that yet, there have never been enough left, but if you try it, let me know if the times are accurate!
Provided by Gatorbek
Categories < 60 Mins
Time 50m
Yield 2 1/2 dozen, 15 serving(s)
Number Of Ingredients 13
Steps:
- Melt the butter in a skillet over medium heat. Add the onions and saute until tender, about 5-7 minutes. Stir in the chicken, stock, garlic salt, poultry seasoning, pepper, and cream cheese. Mix until the cream cheese is fully incorporated, then remove from heat and set aside.
- Preheat oven to 375 degrees F.
- In a large bowl or food processor, mix together the flour, salt, and paprika. Cut in the butter until coarse crumbs form. Gradually add the water until dough forms a ball.
- On a lightly floured surface, roll out the pastry to 1/16 inch thick. Cut with a 2 1/2 inch biscuit cutter (or turn a drinking glass upside down!). Reroll scraps and continue cutting circles until dough is used up, taking care not to roll in too much additional flour in the process.
- Place 1 heaping teaspoon of the filling on half of each pastry round. Moisten edges with water and fold in half to form a half moon. Press edges gently with a fork, then pierce the top of each turnover to vent steam.
- Arrange turnovers on a baking sheet and bake for 15 to 20 minutes until golden brown.
- ** To freeze: Bake as directed, then allow to cool completely. Place cooled turnovers back on a baking sheet in the freezer until solid. Frozen turnovers may be stored in a freezer bag.
- ** To reheat: Place frozen turnovers on a baking sheet. Bake at 375 for 5-7 minutes until heated through.
Nutrition Facts : Calories 227.4, Fat 17.9, SaturatedFat 10.7, Cholesterol 59, Sodium 242.9, Carbohydrate 10.2, Fiber 0.4, Sugar 0.4, Protein 6.6
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!
CONTEST-WINNING CURRIED CHICKEN TURNOVERS
You'll want to try these party-perfect turnovers. My guests enjoy the delicious curried chicken. Plus, the puff pastry makes for an elegant snack. -Mary Kisinger, Calgary, Alberta
Provided by Taste of Home
Categories Appetizers
Time 1h
Yield 2 dozen.
Number Of Ingredients 14
Steps:
- In a large skillet, saute the celery, onion and carrot in butter for 4-6 minutes or until tender. Stir in the flour, curry powder and salt until blended. Add broth. Bring to a boil; cook and stir for 1 minute or until thickened. Remove from the heat. Stir in the chicken, sour cream and yogurt., On a lightly floured surface, roll each pastry sheet into a 12-in. x 10-in. rectangle. With a floured 3-in. round cookie cutter, cut out 12 circles from each rectangle. Place 2 teaspoons chicken mixture on one side of each circle. Moisten edges with water; fold dough over filling. Press edges with a fork to seal., Place 1 in. apart on a greased baking sheet. In a small bowl, beat egg yolk and water; brush over pastry. Bake at 400° for 17-20 minutes or until golden brown. Serve warm.
Nutrition Facts : Calories 132 calories, Fat 7g fat (2g saturated fat), Cholesterol 19mg cholesterol, Sodium 127mg sodium, Carbohydrate 12g carbohydrate (0 sugars, Fiber 2g fiber), Protein 4g protein.
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