Chicken Pot Pie Turnovers

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You’ll love these Chicken Pot Pie Turnovers that you can eat with your hands. Several shortcuts make them super easy to make and they have a fabulously creamy filling.

Chicken Pot Pie Turnovers

Chicken Pot Pie. It’s one of my favorite southern comfort foods. A buttery pie crust covering a creamy chicken filling with peas, carrots, and maybe some potatoes. Food doesn’t get much better than that. And if you can eat it with your hands, it REALLY doesn’t get much better than that.

Easy Chicken Pot Pie Turnovers made with refrigerated pie crusts.

When you get right down to it though, it’s all about the pie crust. Flakey, buttery, delicious pie crust. Who can resist the chance to eat such a scrumptious dessert component as a part of a main dish?

One of my favorite things about Chicken Pot Pie is that whether it’s totally made from scratch, or multiple short cuts are taken –it’s all good.

Chicken Pot Pie Turnovers made with refrigerated pie crust

I’ve taken several shortcuts with these Chicken Pot Pie Turnovers to make them super easy to prepare. First, I used the meat off of a rotisserie chicken. This is a great recipe for using any leftover chicken, or even Thanksgiving turkey.

Super easy Chicken Pot Pie Turnovers made with refrigerated pie crust

Secondly, I’ve used refrigerated pie crusts. If you have the time and inclination, you could certainly make your own pie crusts. You could also use frozen puff pastry. But I find the refrigerated ones work perfectly well when time is short.

Chicken Pot Pie Turnovers

The filling is a combination of chicken, celery, peas, onion, carrot, a little thyme, and some cream cheese. I don’t usually put cream cheese in chicken pot pie, but I thought these turnovers should have an extra creamy and thick filling.

The filling can be made a day in advance for a super easy weeknight meal. Pair these Chicken Pot Pie Turnovers with a green salad for a filling and delicious meal.

 Watch the short video below to see how to make Chicken Pot Pie Turnovers.

Chicken Pot Pie Turnovers

Chicken Pot Pie Turnovers

Course: Main Dish
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
Servings: 8
Calories: 405kcal
Author: Christin Mahrlig
You'll love these Chicken Pot Pie Turnovers that you can eat with your hands. Several shortcuts make them super easy to make.
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  • 1/3 cup butter
  • 1 small yellow onion, diced
  • 1 stalk celery, diced
  • 1 carrot, peeled, cut in half lengthwise and thinly sliced
  • 1/3 cup flour
  • 3/4 cup chicken broth
  • 1 cup half and half
  • 2 ounces cream cheese, softened
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon pepper
  • 2 cups diced or shredded cooked chicken or turkey
  • 3/4 cup frozen peas, defrosted
  • 1 package refrigerated pie crusts
  • 1 egg white
  • 1 tablespoon milk


  • In a large skillet melt butter over medium heat. Add onion, celery, and carrot and cook 4 to 5 minutes.
  • Sprinkle flour on top of onion mixture. Cook and stir for 1 minute.
  • Gradually whisk in chicken broth and half-and-half.
  • Add cream cheese, breaking it apart with a wooden spoon so that it melts and blends into the sauce. Cook until bubbling and thickened, about 1 to 2 minutes.
  • Add salt, garlic powder, thyme, and pepper.
  • Stir in chicken and peas. Remove from heat.
  • Preheat oven to 400 degrees and spray a baking sheet with cooking spray.
  • Unroll piecrusts and use a rolling pin to roll them slightly thinner. You want to be able to cut 4 circles out of each pie crust.
  • Use a bowl that's approximately 5 to 6 inches across to cut a total of 8 circles. Roll the scraps together and cut 2 more circles.
  • Place filling(as much as you can and still be able to fold over the dough and seal it) on one side of a circle of dough.
  • In a small bowl, whisk together egg white and milk. Use your finger or a small pastry brush to wet the edges of the dough with egg wash so that they will stick together. Fold dough over, pressing to seal edges. Crimp around edges with a fork.
  • Repeat with remaining dough circles. Place on prepared baking sheet and brush tops with egg wash.
  • Place in oven and bake for 15 to 17 minutes.


Makes 10 Turnovers.


Calories: 405kcal

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50 thoughts on “Chicken Pot Pie Turnovers

  1. It’s a chilly winter night..and no relief in sight…That is until I pull this from my oven!!
    When I make these little hand held pot pies..I have to double or triple the recipe!!
    As my neighbors will come by(on purpose!)
    just in time to see what I am pulling from the oven..They love them!! My family loves them..This is THE ONLY CHICKEN POT PIE RECIPE YOU WILL EVER NEED!! It is the best! The only tweek I do is that I make my chicken by baking it…
    Baked Chicken Breasts..
    Bake at 350°
    Salt and pepper both sides of the breasts..
    Wrap in parchment ..I place the parchment like a cross (north to south and one east to west) in a casserole dish..Sprinkle with olive oil and wrap or rather encase the breasts in the parchment..turn the loose end under the wrapped breasts..put in the oven for about 20 minutes..test with thermometer..and remove from oven..Let it set a few minutes so that it will be easier to remove from the parchment..Now enjoy!! It is the easiest way to make chicken for this PERFECT recipe..
    Thank you for sharing the best Chicken pot pie recipe in the history of Chicken pot pie recipes..

  2. Can you substitute anything for cream cheese or can you simply leave it out? It is very fatty and I would like to avoid some of that lol.

  3. Mine tasted good, but I had WAY too much filling leftover. I’m not sure if I did something wrong, but my 2 pie shells only made 8, no way to make 10. Not only that, I probably could have used 2 more pie shells! I bought the Pillsbury package of 2 and I flattened them more as instructed. Oh well, I know for next time, plus now I have some ideas on different fillings.

  4. What brand of pie crust did y’all use? I usually make my own but don’t think it would hold together enough for turnover style.

  5. These were okay, need more flavor (kind of bland), I will try chicken stock and pinch in a bit more seasoning. I think I will try the dough from scratch also. My kids thought this was a neat way to eat chicken pot pie. I will try this again.

    1. I ended up doubling the garlic and pepper because I knew we’d prefer more spice and it came out pretty good.

  6. Hi Christin,

    I have made this before and it turned out wonderful. I’m looking over the directions again, years later lol, and am trying to remember at what point do you add in the salt, pepper, thyme, garlic powder?


  7. I am going to try this tonight. I don’t have half and half, so I will just use milk, and then I am going to use ground turkey.

  8. I made these for my family and they were delicious. I used two boxes of pie crust and made 12. I also cheated somewhat…I boiled 4 chicken breast, drained the water and shredded them with my hand mixer. I then added a little salt, a 10.5oz can of cream of chicken soup and a can of drained mixed veggies. That was my filling. Absolutely delicious, and was not messy at all. Easy for me and my family of 6 loved them 🙂

  9. Made these last night for the first time, and all I can say is DELICIOUS!!! My hubby and son loved them. Definitely keeping this recipe. Yummy

  10. Hi! This were a hit with my family! But i have soo much mixture left over! Can these be frozen? Would i cook them all the way then freeze or just stuff the uncooked pie crust and freeze like that? Would i needto thaw before cooking?

    1. I haven’t frozen them before but you should be able to without any trouble. I think I would freeze them uncooked and stick them straight in the oven. If they start to get too browned before they are hot all the way through, you can cover them with aluminum foil.

  11. These turned out AMAZINGLY well, and you now have your own entry in our family cookbook!
    Question about frozen ones: would you thaw and then bake for the same amount of time? I’d really like to do these for our upcoming family reunion trip.
    Thank you so much for sharing.
    Sincerely, Joy
    St. Kitts

  12. I made these last night & the only difference is I added about two tablespoons of buffalo sauce to the filling mixture. They were delicious and we couldn’t stop eating them!

  13. I’m with Shelly… Mine turned to a big ol mess. Couldn’t put a substantial amount of filling without a big mess. But that may be more of a chef issue, than a recipe issue. However, the filling is delish, so I just put it in a pie crust and topped with my dough circles. Topped with wash and baked. Looks good, smells great, will make again just not as a turnover.

  14. Just made these, and although they needed about 5 more minutes for a nice brown crust, they exploded a little bit, so a little bit less filling next time so that they can be truly portable. They are DELISH!!!! Thanks for the recipe! Freezing the rest for those nights that I don’t have the time.

  15. I’ve been looking for a recipe like this… perfect. I have a set of turnover cutters that should work out fine for this. Also will try beef to put into hubbys lunch. Thanks for sharing. …cherrie or apple will be good too.

  16. What a mess there is no way that you can cram enough chicken & veg mixture into a 5 inch circle…. They are in the oven ….I sure hope that they taste better than they look…. Not sure if I’d attempt this again.

  17. can these be frozen before cooking? I’m thinking these would be good for a quick freezer meal. If you have frozen and reheated them, what temp and how long? Thanks!

    1. Yes, you can definitely freeze them before cooking. I would put the egg wash on just before putting them in the oven and cook them at the same temperature but they will probably need another 7 to 10 minutes.

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