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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You cannot rate a recipe just ok if you have changed it or substituted ingredients! People do this all the time and it is so annoying. We all have had to sub a few ingredients but if you have totally changed the ingredients listed you are not rating the recipe as written, you are rating “your” recipe.
My family ..for that matter my neighbors love this recipe..It is easy and quick to make..and has a real home cooked comfort food taste..
When I have made this for the family and have many leftover (only 2 at home now) I will stick them in the freezer..The problem is when the neighbors get the fragrance of these little golden pockets of D – LISH..They somehow all seem to catching a cold at the same time as I will always take some for my neighbors.. and they love them!!
The recipe is OK. I don’t think I’d make it again though.
I didn’t have half and half nor cream cheese available at home and was too lazy to run to the supermarket. So, I called up Google and sub the cream cheese with sour cream and made a sub for half and half with butter and milk. It worked out pretty well.
I only had canned peas and used that instead of frozen peas.
Pillsbury pie crusts were really good but even though I rolled out the dough as thin as I could get it without the dough ripping too much, the recipe makes way more filling than dough. I think I easily had 1-1.5 cups leftover and will now have to go buy more pie crust or puff pastry to use up the filling another day to get rid of it.
It’s easy to make and I used a pound of ground chicken in the filling.
This recipe is on a list for camping meals. I don’t use an oven camping. How would you heat them on a campfire?
Thanks,
Kim
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..
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.
You may use neufchatel cheese. It is simply lower-fat cream cheese and can be found next to the regular cream cheese in the refrigerated section.
Also, cream cheese is not that fatty, it just tastes rich.
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.
These are awesome! Made them the other night & my family is asking for them again! Will make these again soon!
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.
I use Pillsbury.
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.
I used Better than Bullion and the recipe turned out really well. Maybe that would be better than plain chicken stock! 😊
I ended up doubling the garlic and pepper because I knew we’d prefer more spice and it came out pretty good.