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. 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.
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 Turnover Shortcuts
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.
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.
Creamy Filling
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.
How To Serve
Pair these Chicken Pot Pie Turnovers with a green salad with Creamy Italian Dressing for a filling and delicious meal.
More Chicken Pot Pie Recipes
- Inside Out Chicken Pot Pie
- Chicken Pot Pie with Biscuit Topping
- Chicken Pot Pie Noodles
- Skillet Chicken Pot Pie with Cheddar Crust
- Easy Chicken Pot Pie
Watch the short video below to see how to make Chicken Pot Pie Turnovers.
Chicken Pot Pie Turnovers
Equipment
Ingredients
- 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
Instructions
- 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.
Notes
Nutrition
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Originally posted November 15, 2014.
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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
So glad they turned out well for you Joy! Hope your family reunion trip is amazing!
In the directions it’s not listed where to add the garlic powder and thyme.
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!
Oh wow Alice! I bet the buffalo sauce tasted amazing in them. Will have to try that! Thanks for the tip. 🙂
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.
Great idea! And, I just now spotted your recipe here, photo and all:
http://genxz.com/2014/12/14/food-nostalgia-40-popular-80s-recipes/
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.
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.
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!
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.
ah, found the answer to my question from above – thank you again!
Wow these turnovers look great! Craving a couple to devour right now…
Cute!! These are so much more fun than a regular ole chicken pot pie! 😉 Anything small and portable is awesome!
A handheld version of chicken pot pie?! This is an AWESOME idea, Christin! I can’t imagine I would want to share any of them though. 😉 I’ll have to try this this winter for sure!
Chicken pot pie turnovers?! What a genius idea! I just know my family would adore these! Can’t wait to try, Christin. 🙂
Love this and the shortcut options! The crust looks so flaky and the filling looks perfect. I’ve never made these and it’s such a delicious idea.
I love turnovers and chicken pot pie. This looks a great idea!!
I love this idea Christin!! What a perfect and fun way to make chicken pot pie! Pinning and sharing…..and probably making this week! 🙂
I love turnovers or hand pies and LOVE chicken pot pie. This is a fabulous idea.
YUM!!! A portable chicken pot pie means trouble! 🙂
Thanks for sharing these Christin – they sound and look wonderful!
Pot pies are one of my favourites. . These pot pies are amazing.. Delicious! !
Chicken pot pies are a favorite in my house. Your turnovers seem like the easier way to do them. Will definitely try your recipe.
I’ve made these before and they were the biggest hit! I’m going to try yours next.