Busy weeknights are the norm around my house so I’m always on the lookout for quick and simple dinner recipes. I like to keep weeknight meal ideas fresh and interesting, so rather than whipping up a traditional pot pie, I made Chicken Pot Pie Turnovers.
I loaded these chicken pot pie turnovers with plenty of vegetables. You could easily use any mix of veggies that your family enjoys. I’ve found that I can even sneak in a few vegetables that my kids don’t normally eat, because everything is tucked inside a flaky crust and hidden from view.
You’re going to need a Pillsbury® pie crust, some cooked, diced chicken, frozen mixed vegetables, Progresso™ chicken broth, and a bit of butter, flour and heavy cream. These are all basic ingredients that you likely have in your pantry, which makes this a great last-minute dinner!
To start, prepare the filling. Melt the butter in a saucepan and then dump in your frozen veggies.
Let the veggies cook for a few minutes and then sprinkle flour over the top. Stir it all together really well before whisking in the chicken broth. This mixture will thicken as you stir it over medium heat for a few minutes.
Once you have a thick sauce coating the vegetables, stir in the chicken and heavy cream. Taste the mixture and add a bit of salt and pepper as desired. Let the mixture cool.
Preheat the oven to 400 degrees F.
Unroll your pie crust from the packaging and lightly roll the dough out to make it a little larger for you to work with.
I like to place a 5-inch diameter cereal bowl upside down on the crust and trace the edge with a sharp knife to create perfect circles. You should be able to get three circles out of each piece of pie dough. You can then re-roll the scraps and get two more circles of dough
Place the circles of dough onto a baking sheet a few inches apart. Once the filling is added to the dough, they’ll be difficult to move around, so it’s best to fill them right on your baking sheet.
Spoon in a couple tablespoons of filling along one side of the dough circle, and then fold the other side over to close. Press the edges together with a fork to seal.
Once they’re all filled, they are ready for the oven!
The turnovers will bake up golden and flaky. Let them sit for about 5 minutes so they’ll be cool enough to handle.