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Preheat the oven to 350°F (175°C).
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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.
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Add 35% cream to pan and cook down until almost all the liquid is gone. Adjust seasoning to taste.
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While the chicken mixture cools, roll out pie crust in 4 18 cm (7in.) circles on a floured surface.
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Divide the chicken and vegetable mixture in 4 and place in the middle of each pastry circle.
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Cover with Gruyère, fold the crust over filling in a half-circle and seal the edges with a fork.
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Brush beaten eggs onto each turnover and cut small slits in top diagonally to vent. Bake for 45 minutes.
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Serve with an artichoke and asparagus salad.
Recipes
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
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
