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
Scale
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
