Easy Weeknight Chicken Pot Pie Turnovers

Baked Pillsbury® pie crusts stuffed with Green Giant® veggies, Betty Crocker® potatoes and Progresso™ Recipe Starters™ creamy roasted garlic cooking sauce gives you delicious pot pie – perfect for dinner.

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( 15 Ratings)

15 Ratings

5 Stars 33%

4 Stars 27%

3 Stars 20%

2 Stars 13%

1 Stars

Member Reviews ( 14 )

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Prep Time 15 min
Total Time 35 min
Servings 4

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

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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.

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REVIEWS & COMMENTS

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1 - 3 of 14 Reviews View All

Posted 3/22/2013 8:49:34 PM REPORT ABUSE Niteowlmamaof3 said:

Rating:

My family loved these pot pie turn overs. My 15 yr old wanted to make sure I didn't lose this recipe. The taste of these were so good and they were fun to make and easy to add your own variation depending on what you have for veggies. I did roll the dough a little more just to make them a bit larger. My family loves onions so I sauted those in butter along with some cut up carrots then added the sauce to heat with a bag of frozen broccoli, 1/4 c frozen corn and peas then added 3 fresh mushrooms sliced. Then just followed the recipe, but did put foil on the cookie sheet for easy cleanup and sprayed the foil with Pam so they wouldn't stick. Because of our large family I did use less than a cup per tart more like 1/2 to 3/4 c and bought an extra box of pie crusts so we could have 6 tarts, there was enough mixture I think I could've made 8.

This reply was: Helpful Inspiring

Posted 3/7/2013 6:23:14 AM REPORT ABUSE michellej380 said:

Rating:

Was extremely easy to make and had good flavor. The filling was a bit thicker than I like but should be easily fixed by adjusting the potato buds. I will be making this again.

This reply was: Helpful Inspiring

Posted 11/28/2012 3:35:47 PM REPORT ABUSE BettyCrockerEditor said:

Rating:

redrocketrider - You have a great idea to make freeze and later reheat - should work fine. Arr - Do you use parchment paper - it keeps things from sticking and makes cleanup a snap.

This reply was: Helpful Inspiring