Easy Weeknight Chicken Pot Pie Turnovers

  • Prep Time 15 min
  • Total Time 35 min
  • Servings 4

Ingredients

Ingredients

1
can (18 oz) Progresso™ Recipe Starters™ creamy roasted garlic with chicken stock cooking sauce
1 1/2
cups Green Giant™ Valley Fresh Steamers™ frozen mixed vegetables (from 12-oz bag)
1 1/2
cups chopped deli rotisserie chicken
1/2
cup Betty Crocker™ Potato Buds™ mashed potatoes (dry)
1
box Pillsbury™ refrigerated pie crusts, softened as directed on box
1
egg, beaten, if desired

Directions

Directions

  • 1 Heat oven to 425°F. In 2-quart saucepan, heat cooking sauce and frozen vegetables over medium heat until warm. Stir in chicken, dry potatoes, 1/2 teaspoon salt and 1/8 teaspoon pepper; stir until thickened.
  • 2 Remove pie crusts from pouches; unroll on work surface. Cut each crust in half; place halves on ungreased cookie sheet. Top 1 side of each crust half with 1 cup of the chicken mixture. Fold dough over filling; press all outside edges with fork to seal. Cut several slits in top of each to allow steam to escape. Brush with egg.
  • 3 Bake 15 to 25 minutes or until crust is golden brown. Let stand 5 minutes before serving.

Notes










Tips

 

Nutrition Information

Nutrition Information

No nutrition information available for this recipe.