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These deliciously flaky Chicken Pot Pie Turnovers are a hearty one-handed meal you can eat on the go, take on a picnic, or pack in a lunch bag.
There's nothing like going in the freezer and taking out a package of already made puff pastry. From dessert items like these quick and easy Puff Pastry Apple Pie Turnovers, to savory recipes like these little Ham and Cheese Puff Pastry Appetizer Cups, this marvelous grocery store convenience item real timesaver in the kitchen.
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- The ingredients for making chicken pot pie turnovers:
- Ingredient information:
- Kitchen tools and equipment needed:
- Swaps and add-in suggestions:
- Tips for using store-bought puff pastry:
- How to reheat a savory chicken turnover:
- Renee's top tips for recipe success:
- Can fresh herbs be used in place of the dry herbs for this recipe?
- Can chicken pot pie turnovers be eaten cold right out of the fridge or at room temperature?
- Can rotisserie chicken be used for this recipe?
- Can these flaky chicken pot pie turnovers be cooked in an air fryer?
- Suggestions for leftover chicken pot pie filling:
- Additional recipe using rotisserie chicken:
- Printable Recipe Card
The ingredients for making chicken pot pie turnovers:
*Please note that the exact measurements along with a new "shop the recipe" feature from Instacart is available in the printable recipe card.
Ingredient information:
COOKED CHICKENis the main ingredient for this recipe—well, besides the puff pastry, of course. In the video, you'll see me dicing cooked chicken breasts that I had left over in the refrigerator, but feel free to use rotisserie chicken (light or dark meat). The key, however, is in chopping the pieces small so they'll fit nicely into a turnover pastry pocket.
You'll get eight savory chicken turnovers out of twoPUFF PASTRY SHEETS. The brand I used is Pepperidge Farms. Since there are two pastry sheets in each box, you'll need one box of Pepperidge Farm's puff pastry sheets. Consider how many sheets come inside the package if you use a different brand. This recipe was written using two puff pastry sheets, making eight TOTAL chicken pot pie pockets.
OLIVE OIL AND BUTTERare used for their flavor and fat content to make the roux needed to thicken the chicken pot pie filling. I prefer salted butter and extra virgin olive oil, but unsalted butter and any oil you favor can be used instead of the olive oil. The choice is yours.
KOSHER SALT AND FRESHLY CRACKED BLACK PEPPERare always my choice for seasoning savory dishes. If you're using table salt instead of kosher salt, please reduce the amount of salt called for in this recipe by half because table salt measures differently than kosher salt due to the smaller grain size.
DEHYDRATED MINCED ONION AND GARLIC POWDERwill bring a lot of flavor to the chicken turnover filling without causing excess bulk. These are important ingredients for a turnover filling because it's important not to overstuff the pastry.
CHICKEN STOCK (or BROTH) AND HEAVY CREAMare the ingredients needed to make the flavorful "sauce/gravy" for the filling. When the liquids are whisked into theALL-PURPOSE FLOUR(and chicken) in the hot skillet, a sauce forms and thickens, adding flavor and richness to the savory chicken turnover filling.
For me, the flavors ofDRIED THYME, SAGE, AND POULTRY SEASONINGbring the taste of a traditional chicken pot pie to these individual hand-held versions of the comfort classic.
Every traditional chicken pot pie (that I know of, at least) uses a combination of mixed vegetables in the filling, and these savory pot pie turnovers are no different. I added 1½ cups ofFROZEN MIXED VEGETABLESto the skillet after thickening the sauce. Feel free to use whatever type of frozen vegetables you prefer as long as the pieces are relatively small in keeping with the turnover size consideration.
GRATED PARMESAN CHEESEwas a last-minute ingredient addition I made after brushing the turnovers with the egg wash before baking. I felt the Parmesan cheese was a final detail that would make the turnovers look extra inviting before that initial first bite.
You'll notice that the completed Chicken Pot Pie Turnovers are a gorgeous, glossy golden brown, thanks to theEGG WASH! I 100% urge youDO NOT SKIP THE EGG WASH STEP! By beating one egg with one teaspoon of water in a small bowl, you not only have a makeshift "glue" for adhering puff pastry pieces together but brushing the egg wash onto each turnover before baking is crucial in achieving the most beautiful, shiny, bakery-window finish on your completed turnovers.
Swaps and add-in suggestions:
Any precooked leftover protein will work in place of the chicken in this recipe. Turkey, pork, beef, and even seafood or shrimp would be nice swaps for the chicken.
Try sesame or poppy seeds instead of using Parmesan cheese for the final topping.
Tips for using store-bought puff pastry:
Once purchased, store the puff pastry in the freezer if you aren't planning to use it within the next day or two. Puff pastry will keep in the freezer for several months.
Twenty-four hours before using the pastry, remove it from the freezer and let it thaw in the refrigerator overnight.
Roll out the thawed pastry dough on a lightly floured surface, rotating the dough occasionally while rolling to keep it evenly shaped.
How to reheat a savory chicken turnover:
One thing's for sure: you want it crispy, so reheating it in the microwave isn't the way to go.
Preheat the oven (or an air fryer) to 350 degrees Fahrenheit (175 degrees Celsius) and reheat the turnover (uncovered) for 5-6 minutes until hot and crispy.
Renee's top tips for recipe success:
- Don't skip the egg wash before baking for a deep, rich, golden brown color.
- Keep the filling ingredients small and evenly proportioned for the best fit inside the puff pastry pockets.
- Remember to add the steam hole to the turnovers so they don't burst in the oven.
- If the filling seems too thick for your liking, add a touch more chicken stock to thin it out. And if the filling seems too runny, adding a tiny touch of additional flour will help.
- The filling consistency must be thick enough to stay in place when added to the corner of the pastry; otherwise, it will be difficult to seal the turnover properly.
Can fresh herbs be used in place of the dry herbs for this recipe?
Yes, always.
Remember, however, that fresh herbs aren't typically as powerful in flavor as their dried counterparts, so you may need to add more fresh herbs for the best flavor.
Can chicken pot pie turnovers be eaten cold right out of the fridge or at room temperature?
They sure can.
They'll still be tasty and work well in a lunch bag or picnic basket.
Can rotisserie chicken be used for this recipe?
You bet!
Make life a little easier on yourself if you don't have any leftover cooked chicken in the fridge. I'm a huge advocate of using rotisserie chicken whenever possible, so grab one the next time you're at the market.
Can these flaky chicken pot pie turnovers be cooked in an air fryer?
They sure can, but the number of turnovers you can cook at one time will depend on the size of your air fryer.
Also, reduce the heat to 375 degrees Fahrenheit (190 degrees Celsius) for air fryer cooking, and watch them closely so they don't burn.
Suggestions for leftover chicken pot pie filling:
Once all the turnovers are complete, you may have a bit of leftover chicken pot pie filling.
If so, I like to warm it up and spread it on top of a toasted English muffin or a piece or two of toast, topped with a slice of cheese. YUMMY!!
OR, how about making this a special twofer recipe by adding the leftover filling to theseHOMEMADE FILLABLE PUFF PASTRY APPETIZER CUPS? See? There is another good reason to keep plenty of puff pastry sheets in your freezer at home. You're welcome!
Additional recipe using rotisserie chicken:
Chicken Alfredo Garlic Bread Pizzautilizes store-bought garlic bread and rotisserie chicken, along with an easy, thick, rich homemade alfredo sauce and plenty of cheese to top it all off.
Tzatziki Chicken Saladis the Greek-inspired homemade chicken salad recipe you've been waiting for. With store-bought rotisserie chicken, it can be ready in no time flat! Make some today and enjoy it for lunch, dinner, or snacking.
ThisChicken Cordon Bleu Saladis a hearty romaine lettuce salad loaded with chicken, ham, and Swiss cheese. It's then topped with a lightly sweet and tangy homemade honey Dijon vinaigrette that perfectly balances this delicious salad!
When you make this recipe (and I hope that you will), I'd appreciate it if you'd take the time to come back and give it a star rating along with a comment on why you rated as you did. Google appreciates ratings on recipes and, in turn, will show my recipes to more people. Thank you!!
Printable Recipe Card
Flaky Chicken Pot Pie Turnovers
Renee Goerger
These deliciously flaky Chicken Pot Pie Turnovers are a hearty one-handed meal you can eat on the go, take on a picnic, or pack in a lunch bag.
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Prep Time 15 minutes mins
Cook Time 20 minutes mins
Total Time 35 minutes mins
Course chicken - sandwich, main course - chicken
Cuisine American
Servings 8 servings
Calories 192 kcal
Equipment
slotted spatula optional
kitchen timer optional
Pizza Cutter optional, for cutting the puff pastry
fork
Ingredients
For the filling:
- 2 cups finely diced cooked chicken
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1½ teaspoons kosher salt
- ½ teaspoon black pepper
- 1½ tablespoons dehydrated minced onion
- 1 teaspoon garlic powder
- 1 teaspoon ground sage
- 1 teaspoon dried thyme leaves
- ½ teaspoon poultry seasoning
- 3 tablespoons all-purpose flour plus additional for rolling out the pastry
- ¾ cup chicken broth
- ¼ cup heavy cream or half and half
- 1½ cups frozen mixed vegetables
For the pastry crust:
- 1 box (2 sheets) puff pastry thawed
- 1 egg mixed with 1 teaspoon water
- 2 tablespoons grated Parmesan cheese
Instructions
Preheat oven to 425 degrees Fahrenheit (220 degrees Celsius).
Make the filling:
Melt the butter and oil in a large skillet over medium heat. Add the diced cooked chicken along with the dehydrated onion, garlic powder, salt, pepper, thyme, sage, and poultry seasoning to the skillet. Stir well to combine.
Add the all-purpose flour to the skillet. Stir the flour into the ingredients in the skillet and cook for 1-2 minutes before adding the chicken broth and heavy cream to the skillet. Once the liquids are added, stir continually over medium heat until the sauce thickens. Stir in the vegetables to combine, remove from the heat, and set the filling aside while preparing the puff pastry.
Preparing the puff pastry:
In a small bowl, whisk together the egg and water to make the egg wash "glue" and "glaze."
Working with one sheet of puff pastry at a time, roll each sheet into a large, evenly shaped square onto a lightly floured surface. Cut each large square into 4, evenly sized, smaller squares.
Use a pastry brush to apply the egg wash "glue" onto the edges of each small square.
Add approximately 1½ tablespoons of chicken pot pie filling to one corner of each puff pastry turnover square and fold the opposite end of the puff pastry square over the filling. Firmly press the two egg washed sides of the pastry square together to close and form a triangle.
Continue this process with the second sheet of puff pastry and pot pie filling until 8 turnovers are formed. Place each turnover onto a parchment lined baking sheet leaving space between each turnover.
Use a paring knife to pierce a steam hole on the top of each triangle turnover, and then use the tines of a fork to gently press the two cut sides of each turnover to fully seal so the turnovers stay closed in the oven.
Finally, before baking, use a pastry brush to gently brush egg wash evenly over the top and edges of each turnover and top each turnover with a touch of Parmesan cheese, if desired.
Baking the chicken pot pie turnovers:
Bake the turnovers in the preheated 425 degree oven for 18-20 minutes, or until the turnovers are puffed and beautifully golden brown. Cool slightly, and enjoy!
Video
Notes
Store leftover turnovers in an airtight container in the refrigerator for up to 5 days.
May be frozen for up to 2 months. Store turnovers individually in an airtight freezer container or freezer bag.
Nutrition
Serving: 1servingCalories: 192kcalCarbohydrates: 9gProtein: 14gFat: 11gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.1gCholesterol: 68mgSodium: 615mgPotassium: 210mgFiber: 2gSugar: 1gVitamin A: 1988IUVitamin C: 4mgCalcium: 42mgIron: 1mg
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