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Chicken Turnovers with Diced Vegetables

Chicken Turnovers with Diced Vegetables

This recipe is similar to a chicken pot pie only it is contained in a turnover, making it handy to take for lunch or picnics.

Ingredients

  • Serves: 4
  • Prep Time:
  • Cook Time:
  • 2 tbsp (30 mL) olive oil
  • 4-6 boneless, skinless chicken thighs, cubed
  • 1 onion, small, chopped
  • 1 carrot, large, diced
  • 1/3 cup (75 mL) peas, frozen
  • 8 white button mushrooms, sliced
  • 1/3 cup (75 mL) chives, chopped
  • 2/3 cups (170 mL) 35% (whipping) cream
  • 1/2 lb (0.3 kg) puff pastry
  • or
  • 1/2 lb (0.3 kg) prepared pie pastry
  • flour, (to roll dough)
  • salt, to taste
  • pepper, freshly ground, to taste
  • 1/2 cup (125 mL) Gruyere cheese, grated
  • 1 egg, beaten

Instructions

  1. Preheat the oven to 350°F (175°C).

  2. In a large frying pan, sauté cubed chicken in oil over medium-high heat for 2 to 3 minutes before adding all of the vegetables. Continue cooking for another 3 to 4 minutes.

  3. Add 35% cream to pan and cook down until almost all the liquid is gone. Adjust seasoning to taste.

  4. While the chicken mixture cools, roll out pie crust in 4 18 cm (7in.) circles on a floured surface.

  5. Divide the chicken and vegetable mixture in 4 and place in the middle of each pastry circle.

  6. Cover with Gruyère, fold the crust over filling in a half-circle and seal the edges with a fork.

  7. Brush beaten eggs onto each turnover and cut small slits in top diagonally to vent. Bake for 45 minutes.

  8. Serve with an artichoke and asparagus salad.

Nutrition Info

  • Per 275 g serving Amount
  • Calories 670
  • Protein 24 g
  • Fat 50 g
  • Saturated Fat 16 g
  • Carbohydrate 34 g
  • Fibre 3 g
  • Sugar 4 g
  • Cholesterol 150 mg
  • Sodium 730 mg
  • Per 275 g serving % Daily Value
  • Potassium 13
  • Calcium 20
  • Iron 15
  • Vitamin A 80
  • Vitamin C 15
  • Vitamin B6 19
  • Vitamin B12 32
  • Folate 11
  • Magnesium 18
  • Zinc 28

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