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Easy Weeknight Chicken Pot Pie Turnovers

  • Prep 15 min
  • Total 30 min
  • Servings 8
  • Save
    558
  • Pinterest
    738
  • Print
    2K
  • Email
    332
  • Facebook
    227

One of our go-to weeknight dinners, chicken pot pie, gets a mini makeover in this simple recipe - no fork required! MORE + LESS -

Karly Campbell Karly Campbell
September 20, 2016

Ingredients

3
tablespoons butter
1 1/2
cups frozen mixed vegetables
3
tablespoons Gold Medal™ all-purpose flour
1
cup Progresso™ chicken broth (from 32-oz carton)
1 1/2
cups diced cooked chicken breast
2
tablespoons heavy whipping cream
1
teaspoon salt
1
teaspoon pepper
1
box Pillsbury™ refrigerated pie crusts, softened as directed on box

Steps

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  • 1
    Heat oven to 400°F.
  • 2
    In 2-quart saucepan, melt butter over medium heat. Stir in frozen vegetables; cook 3 minutes. Sprinkle flour over vegetables; stir well. Cook 1 minute.
  • 3
    Beat broth into vegetable mixture with whisk; cook over medium-high heat, beating constantly, 2 to 3 minutes or until thickened.
  • 4
    Stir in chicken, whipping cream, salt and pepper; continue cooking 2 minutes. Remove from heat; cool 10 minutes.
  • 5
    Meanwhile, unroll crusts on work surface; lightly roll crusts to make slightly larger. Cut 5-inch diameter circles in crust, reserving scraps to reroll to cut a total of 8 circles. Place on 2 ungreased large cookie sheets.
  • 6
    Spoon 2 to 3 tablespoons chicken filling into each crust; fold over. Press with fork to seal.
  • 7
    Bake about 15 minutes or until golden brown.

Expert Tips

Cut smaller circles of pie crust to make mini turnovers for a fun appetizer!

Place a bowl upside down on pie crust, and trace it with a sharp knife to cut perfectly shaped circles.

Nutrition Information

No nutrition information available for this recipe

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