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
Nutrition information is automatically calculated, so should only be used as an approximation.
Originally posted November 15, 2014.
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Love this recipe!
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?
Su
I fixed the directions Su. Sorry about that!
Wenn man French als Nagellack macht, muss man über die Weißen Ränder noch Normalen Top Coat drauf tun oder reicht es dann nur Carbon top coat drauf zu lakieren?
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.
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 🙂
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
LOVED your recipe! Toddlers and husband approved…thank you so much for sharing! Highly recommended 🙂
So happy your family enjoyed the turnovers Lacy. Hope you have a wonderful weekend!
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?
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.
I had a TON of filling left over and I stuffed those buggers as full as I could get. Are they supposed to be so small?
You say 1 cup half and half, but don’t say what of?
Half-and-Half is a product available in the US. It’s basically half milk and half cream.