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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.
Serves: 4
Prep Time: 20 min
Cook Time: 55 min


2 tbsp olive oil
4-6 boneless, skinless chicken thighs, cubed
1 onion, small, chopped
1 carrot, large, diced
⅓ cup peas, frozen
8 white button mushrooms, sliced
⅓ cup chives, chopped
⅔ cups 35% (whipping) cream
½ lb puff pastry
½ lb prepared pie pastry
flour, (to roll dough)
salt, to taste
pepper, freshly ground, to taste
½ cup Gruyere cheese, grated
1 egg, beaten

Food Safety

Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.


  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
Protein24 g
Fat50 g
Saturated Fat16 g
Carbohydrate34 g
Fibre3 g
Sugar4 g
Cholesterol150 mg
Sodium730 mg
Per 275 g serving % Daily Value
Vitamin A80
Vitamin C15
Vitamin B619
Vitamin B1232