| Level: | Easy |
| Total: | 1 hr 25 min |
| Prep: | 20 min |
| Inactive: | 10 min |
| Cook: | 55 min |
| Yield: | 4 servings |
Ingredients
- 2 tablespoons butter
- 1/2 onion, chopped
- 1 carrot, chopped
- 1 stalk celery, chopped
- Kosher salt and freshly ground black pepper
- 2 cloves garlic, minced
- 2 teaspoons dried thyme
- 1 tablespoon flour, plus more for dusting
- 1/2 cup white wine
- 1 cup chicken stock
- 1 teaspoon Dijon mustard
- 1/2 cup frozen peas
- 1 1/2 cups cubed or shredded cooked chicken
- 1 sheet frozen puff pastry, thawed
- 1 egg
Instructions
- Preheat the oven to 375 degrees F.
- Melt the butter in a large saute pan over medium heat. Cook the onions, carrots, and celery with salt and pepper, to taste, until the carrots soften, about 10 minutes. Add the garlic and thyme and cook for an additional minute, stirring frequently. Add the flour and cook off the raw flavor, about 1 minute more. Turn up the heat to medium-high and deglaze the pan with the wine. Whisk in the stock and Dijon mustard. Add the peas and chicken and cook on a very low simmer until the sauce thickens up into a gravy, 5 to 10 minutes. Remove from the heat and set aside.
- On a lightly floured surface, unfold the pastry dough and cut into 4 even squares (cut once horizontally and once vertically). Gently roll out each square, increasing the size of the square by about 20 percent. Place the squares on a baking sheet and spoon the chicken mixture in the center. Fold the squares diagonally to create triangles. Pinch the edges together to create turnovers (use a little water if needed to bind). Press the edges with a fork to create a decorative border. Whisk the egg with a splash of water and brush the turnovers with the egg wash. Cut a small slit in the top to allow the steam to escape during baking. Bake the turnovers until golden brown, about 30 minutes. Let cool at least 10 minutes before serving as the insides will be very hot.
Nutrition Facts
| Calories | 471 calorie |
| Total Fat | 26 grams |
| Saturated Fat | 9 grams |
| Cholesterol | 83 milligrams |
| Sodium | 781 milligrams |
| Carbohydrates | 30 grams |
| Dietary Fiber | 3 grams |
| Protein | 24 grams |
| Sugar | 4 grams |
Reviews
My husband asked for 2nd serving the next day and he never eats leftovers! I added half a box of stove top stuffing which I toasted in the oven first and about 1/2 cup gravy.
This was such a huge hit, so fun to serve pot pie in individual turnovers!
This was such a huge hit, so fun to serve pot pie in individual turnovers!
Has anyone put the chicken mixture in a pie pan and cover with mushed potatoes? Don’t have the pie crust. Thanks
Just made this. Very delicious!! My only critique is that my gravy did get soaked into the puff pastry as it cooked, leaving not much sauce left on the veggies and chicken when you cut it open to eat. My suggestion would be to make sure the gravy is as thick as possible (looks can be deceiving) so that you can spoon a bit more over the top of what you already put on the pastry before it goes in the oven.
Delicious! I love the wine and mustard additions to make a wonderful sauce. My aunt and my mom used to make “chicken a la king” with puff pastry shells for special occasions like baby and bridal showers. This reminds me of those special luncheons. Thank you for another great recipe!
Good but not incredible.
I followed the recipe for the filling except used fresh thyme and pie crust. Yummy!
This was incredible! I made exactly as written, other than using only one teaspoon of thyme as others suggested
Super easy to prepare, and a delicious, great recipe for a weeknight meal. Less heavy than other full pie recipes and easier to store any leftovers.
Outstanding recipe and the wine and dijon gives a nice depth of flavor. I used a frozen mixed vegetable mis instead of fresh veggies. We used two pie crusts cut each in half and folded over to make 4 big pockets. Same oven temperature, only for 15 minutes. We enjoyed it tremendously on a snowy, winter day.
Very good!! Family loved it.