If you’re craving something satisfyingly savory, perfectly portable, and delightfully flaky all in one bite, then Chicken and Vegetable Turnovers need to make their way into your kitchen! These turnovers wrap tender chicken, colorful mixed veggies, and a creamy, herb-scented sauce inside golden puff pastry for a dinner (or lunch or snack!) that feels both special and homey. Whether you’re making them for a weekday meal or packing them for a picnic, they’re a surefire hit that brings comfort and flavor together in a neat little package.
Ingredients You’ll Need
Part of what makes Chicken and Vegetable Turnovers so appealing is how each simple ingredient pulls its weight in the end result. Every element adds something: richness, freshness, or that essential flaky crunch. Here’s what you’ll need and why it matters:
- Chicken breast (2 cups, cooked and chopped): Lean, tender, and perfect for soaking up all the creamy flavors.
- Mixed vegetables (1 cup; peas, carrots, and corn): A burst of color and sweetness that pairs beautifully with chicken.
- Onion (1/2 cup, finely diced): Adds a savory base and depth to the filling.
- Butter (2 tablespoons): The fat that starts your roux and brings delicious richness.
- All-purpose flour (2 tablespoons): Thickens the sauce for a creamy, stay-put filling.
- Chicken broth (1/2 cup): Infuses the filling with a full, savory flavor.
- Milk (1/4 cup): Adds creamy smoothness and softens the overall texture.
- Dried thyme (1/2 teaspoon): Just the right amount of herby aroma to lift the dish.
- Salt and black pepper (to taste): Essential for balancing flavors—don’t skip the seasoning.
- Puff pastry (1 sheet, thawed): The golden, flaky crust that makes these turnovers irresistible.
- Egg (1, beaten for egg wash): Brushed on top for that glossy, bakery-worthy finish.
How to Make Chicken and Vegetable Turnovers
Step 1: Prepare the Filling
Start by setting a skillet over medium heat and melting the butter until it sizzles gently. Add your diced onion, letting it soften and turn translucent for about 3-4 minutes. Once the onion is fragrant and sweet, toss in the mixed vegetables and sauté for another couple of minutes; this step helps the veggies hold up with the perfect bite inside the turnovers.
Step 2: Make the Creamy Sauce
Sprinkle in the all-purpose flour, stirring well to combine it with the buttery onions and veggies—this forms the foundation of your creamy filling. Cook this mixture for about a minute to take away any raw flour taste. Then, slowly pour in the chicken broth and milk, stirring constantly so the sauce thickens evenly (think luscious, not soupy). Watch the mixture transform into a velvety sauce that will hold your filling together without making the pastry soggy.
Step 3: Combine Chicken and Season
Take the skillet off the heat and stir in your cooked, chopped chicken breast along with dried thyme. Season with salt and black pepper, tasting as you go to make sure every bite pops with flavor. The chicken and vegetables should be enveloped in just enough creamy sauce to keep the filling cohesive but not runny.
Step 4: Roll and Fill Puff Pastry
Lightly dust your countertop with flour and gently roll out the thawed puff pastry sheet. You want to stretch it just enough to cut into four equal squares (a pizza cutter or sharp knife works wonders here!). Carefully spoon the chicken and vegetable mixture into the center of each square without overfilling—otherwise, they’ll be tricky to seal.
Step 5: Fold and Seal
Now for the fun part: fold each pastry square over the filling to form triangles. Press the edges firmly with a fork to seal them closed, ensuring no precious filling leaks while baking. Proper sealing also gives those classic turnover crimp marks that look so inviting.
Step 6: Apply Egg Wash and Bake
Transfer the turnovers onto a parchment-lined baking sheet, spacing them out for plenty of airflow. Brush each triangle generously with beaten egg, which will result in a gleaming, golden crust. Bake in a preheated oven at 400°F (200°C) for 20-25 minutes, or until they puff up and turn richly golden brown. Let them cool slightly so the filling doesn’t scald your tongue when you bite in!
How to Serve Chicken and Vegetable Turnovers
Garnishes
Scatter fresh chopped herbs—think parsley or chives—right over the top of warm Chicken and Vegetable Turnovers for a burst of freshness and color. A light dusting of flaky sea salt or a few cracks of black pepper right before serving elevates them even further.
Side Dishes
Pair these turnovers with a simple green salad tossed in a tangy vinaigrette, some roasted potatoes, or even a bowl of warming soup. Their flaky texture and savory filling make them easy to match with light or hearty sides for any season.
Creative Ways to Present
Stack Chicken and Vegetable Turnovers high on a rustic wooden board for casual get-togethers, or plate individually with a decorative salad and a swirl of sauce for a more elegant touch. They’re perfect for lunchboxes, buffet tables, or picnic baskets—think outside the ordinary and serve them however you like!
Make Ahead and Storage
Storing Leftovers
Leftover Chicken and Vegetable Turnovers keep beautifully. Allow them to cool completely, then pop them in an airtight container or wrap individually in plastic wrap before refrigerating. They’ll stay fresh for up to three days—perfect for easy grab-and-go lunches.
Freezing
To freeze, arrange turnovers in a single layer on a baking sheet, freeze until firm, then transfer to a freezer-safe bag or container. They’ll last up to two months, and you can bake straight from frozen—just add a few extra minutes to the baking time to ensure the pastry is perfectly golden.
Reheating
For maximum crispiness, reheat turnovers in a preheated oven at 350°F until warmed through, about 10-15 minutes. Skip the microwave if you can; baking maintains the beautiful, flaky pastry so every bite is just as good as fresh.
FAQs
Can I use leftover rotisserie chicken for Chicken and Vegetable Turnovers?
Absolutely! Rotisserie chicken is a time-saving swap that adds extra depth and seasoning to your turnovers. Just chop it up and stir it in with the vegetables and sauce for a shortcut you’ll use again and again.
What other vegetables can I add?
Feel free to get creative: diced bell peppers, chopped spinach, broccoli florets, or even mushrooms all work well. Use up what you have in your fridge, just make sure to dice smaller and sauté as needed so everything cooks evenly inside.
Can I make Chicken and Vegetable Turnovers ahead of time?
Yes! Assemble and store the unbaked turnovers in the fridge, covered, for up to 24 hours before baking. You can even freeze them before baking for longer storage and fresh-from-the-oven flavor whenever you’re ready.
Is it possible to swap out the puff pastry?
Definitely—pie dough or even crescent dough make excellent substitutes for puff pastry, each offering a different style of crust. The result will be just as satisfying, so use whatever you love most or have on hand.
Can I make these turnovers smaller for appetizers?
You sure can! Simply cut the pastry into more squares and reduce the filling per piece. Keep an eye on the baking time—miniature turnovers will brown a touch faster but are perfect as party bites or for a snack tray.
Final Thoughts
Chicken and Vegetable Turnovers have the kind of homey charm and versatility that makes them a perennial favorite in my kitchen, and I truly hope you enjoy them as much as I do! Gather your favorite people—or savor a quiet moment solo—and tuck into these golden, heartwarming parcels of goodness. You just might find yourself inventing reasons to make them again and again.
Print
Chicken and Vegetable Turnovers Recipe
- Total Time: 45 minutes
- Yield: 4 turnovers 1x
- Diet: Non-Vegetarian
Description
These delicious Chicken and Vegetable Turnovers are a savory treat perfect for a quick and satisfying meal. Flaky puff pastry filled with a creamy chicken and mixed vegetable mixture, baked until golden brown and puffed to perfection.
Ingredients
For the Filling:
- 2 cups cooked chicken breast, chopped
- 1 cup mixed vegetables (such as peas, carrots, and corn)
- 1/2 cup onion, finely diced
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1/2 cup chicken broth
- 1/4 cup milk
- 1/2 teaspoon dried thyme
- Salt and black pepper, to taste
For the Turnovers:
- 1 sheet puff pastry, thawed
- 1 egg, beaten (for egg wash)
Instructions
- Preheat the Oven: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Sauté Vegetables: In a skillet over medium heat, melt the butter and sauté the diced onion until softened. Add mixed vegetables and cook for 2 minutes.
- Add Flour and Liquids: Sprinkle flour over the vegetable mixture and cook for 1 minute. Gradually add chicken broth and milk, stirring until thickened.
- Combine Chicken and Seasonings: Remove from heat and stir in chopped chicken, dried thyme, salt, and pepper.
- Prepare Puff Pastry: Roll out puff pastry on a floured surface, cut into squares, and spoon chicken mixture onto each square.
- Form Turnovers: Fold pastry over filling to create triangles, seal edges with a fork.
- Bake: Brush turnovers with beaten egg, bake for 20-25 minutes until golden and puffed.
- Serve: Let cool slightly before serving.
Notes
- Swap puff pastry for pie dough if desired.
- Great recipe for using leftover rotisserie chicken.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 turnover
- Calories: 400
- Sugar: 3g
- Sodium: 350mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 80mg
