Chicken Pot Pie Turnovers

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

Equipment Rolling Pin, Rimmed Baking Sheet

Steps

1. 1

   In a large skillet melt butter over medium heat. Add onion, celery, and carrot and cook 4 to 5 minutes.

2. 2

   Sprinkle flour on top of onion mixture. Cook and stir for 1 minute.

3. 3

   Gradually whisk in chicken broth and half-and-half.

4. 4

   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.

5. 5

   Add salt, garlic powder, thyme, and pepper.

6. 6

   Stir in chicken and peas. Remove from heat.

7. 7

   Preheat oven to 400 degrees and spray a baking sheet with cooking spray.

8. 8

   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.

9. 9

   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.

10. 10

    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.

11. 11

    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.

12. 12

    Repeat with remaining dough circles. Place on prepared baking sheet and brush tops with egg wash.

13. 13

    Place in oven and bake for 15 to 17 minutes.

Notes