Tuesday, December 8, 2009

Chicken Pot Pie Turnovers

Let's be honest. What's better than chicken pot pie?

Chicken Pot Pie Turnover**Ahem, eating chicken pot pie out of your hands, of course!**

Maybe its just me but taking any culinary classic and modifying it for portability is culinary genius (think Mickey D's handheld apple pies!). And thanks to the Foodbuzz Tastemaker Program and the fine folks at Challenge Dairy butter, I had some delicious ingredients on hand to make a one of a kind, creative dish.

Though chicken pot pie is really nothing new or cutting edge, I thought I'd spice up the filling with grilled chicken seasoned with beau monde seasoning, a blend of celery, onion and salt, and smoked paprika for a little extra zing.

Chicken Pot Pie TurnoverI've seen pot pie topped with pastry pie dough, biscuits, and cornbread, so I thought I'd give puff pastry a try for a change. I ended up loving these turnovers for the crust to filling ratio. I've always been a fan of the crust top, but not bottom, so this is just perfect for me. Flaky goodness all around. Delicious. And portable. Yum.

Chicken Pot Pie Turnovers
1 package Pepperidge Farms frozen puff pastry (2 sheets), thawed on counter for 30-40 minutes
1 lb chicken tenders, cubed
2 tablespoons butter, divided
1 teaspoon beau monde seasoning
1/2 teaspoon smoked paprika
1/4 teaspoon salt
1/4 teaspoon pepper
2 carrots, peeled and diced
1/3 cup diced onion
1 cup frozen mixed vegetables
1/4 teaspoon garlic powder
1 can reduced fat cream of mushroom or celery soup
1/2 cup chicken broth
1 teaspoon corn starch

Preheat the oven to 400 degrees.

In a large skillet or saucepan, melt 1 tbsp butter over medium heat. Sprinkle beau monde seasoning, paprika, salt and pepper on to chicken. Saute chicken until golden brown on all sides. Remove chicken from skillet.

Add remaining tablespoon of butter to skillet and saute carrots and onion until tender, about 5 minutes. Add mixed vegetables and sprinkle veggies with garlic powder. Stir for 2 minutes. Return chicken to pan.

Add soup and chicken broth to pan and simmer until warm and well combined, about 4 minutes. Combine corn starch with enough water to make a thick paste. Add to chicken/veggie mixture and continue to stir until thickened. Remove mixture from heat and allow to cool.

On a floured suface, roll puff pastry sheets into an 11-12inch square. Be sure not to roll dough to thinly. Cut each sheet into 4 squares.

Spoon mixture evenly among squares. Brush edges of square with water and fold over to create triangle. Place on 2 separate baking sheets.

Bake for 20-25 minutes or until golden brown.

If you happen to have a great recipe idea more exciting than portable chicken pot pie, try entering the 1,2,3 Puff! Recipe contest or a chance for a trip to Montana!


LizNoVeggieGirl said...

The handheld versions are always better :-D

Barbara said...

Absolutely nothing wrong with a chicken pot pie! And puff pastry makes them so much easier! Great recipe.

Jennifer said...

You are a dang genius, I am a top crust gal myself! Love it!

Meghan said...

These are so cute and so tasty looking! I love the spices you've used. I agree with you that bottom crust is not all that good, so having a delicious flaky exterior for the pot pie mix is a great idea!

Pam said...

Yum! Pot pies are my favorite. I love this recipe.

grace said...

i'm convinced that puff pastry is the most magical creation in all the world, and this is a fine use for it. this girl likes to get her hands dirty when she's eating. :)

La Bella Cooks said...

These would be so incredibly tasty. The puff pastry alone just adds that buttery richness that would put the already yummy filling over the top. Excellent recipe, Sharon.

Justin said...

i have to agree that eating yummy foods out of your hands is almost always better

MaryBeth said...

I would love these, they are so much better than the whole pie.

kat said...

Yummy, I used to love making little pockets like these to take to work for lunch

Mona said...

this idea is so clever!! Those pot pies look great! I am always a little intimidated to make a chicken pot pie but these sound easy! I need to make these.

Emily said...

Oooh these look so good. I love puff pastry!

Unknown said...

now that is a perfect idea, who can deny the tastiness of puff pastry!

The Blonde Duck said...

I love chicken pot pie and Ben pitches a fit at it...I bet he'd eat this!

Kerstin said...

What a great idea! They look so flaky and delicious!

Deana Sidney said...

So simple but looks so good, great idea! Thanks

Esi said...

This sure is a handy way to eat pot pie. The crust is my favorite part.

Morgan said...

Hi, I just found your blog and these look delicious! I'm definetly following now!!

Chef Fresco said...

These are some delicious looking turnovers! Yumm!

Karine said...

These turnovers look fantastic! Thanks for sharing :)