Chicken Pot Pie Turnovers Yum
Using leftover chicken makes this ecomical and easy! Just saw this on ten dollar dinners with melissa d'arabian episode: cost-cutting comfort and it looks so good, and something i might make for my kids, or for me making it vegetarian!
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 , 5-10 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 , increasing the size of the square by about 20 percent with a rolling pin.
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.
Press the ed.
Ingredients
butter, onion, carrot, celery, kosher salt, fresh ground black pepper, garlic cloves, dried thyme, flour, white wine, chicken stock, dijon mustard, frozen peas, cooked chicken, frozen puff pastry