Recipe Background
If you're passionate about pot pies and you find consuming pastries quite profound, then you're gonna find these Chicken Pot Pie Turnovers terribly terrific! You'll squeal with delight as you bite into the perfectly puffy phyllo dough that hugs the savory chicken-and-veggie concoction because at last, two of your favorite things have been brought together... and they're mobile! Handheld and perfect for all occasions, name a better duo than the Chicken Pot Pie Turnovers!
If you're passionate about pot pies and you find consuming pastries quite profound, then you're gonna find these Chicken Pot Pie Turnovers terribly terrific! You'll squeal with delight as you bite into the perfectly puffy phyllo dough that hugs the savory chicken-and-veggie concoction because at last, two of your favorite things have been brought together... and they're mobile! Handheld and perfect for all occasions, name a better duo than the Chicken Pot Pie Turnovers!
Ingredients
- 2 tablespoons butter
- 2 large cloves garlic minced
- 2 tablespoons flour divided, plus more, to taste, for dusting a work surface
- 1/2 cup chardonnay
- 1 1/2 cups chicken broth divided
- 2 1/2 cups rotisserie chicken cubed
- 1 cup frozen mixed vegetables
- 1/2 (16-ounce 2-count) box rolled phyllo dough sheets, thawed
- 1 egg beaten
Directions
- In a large skillet over medium-high heat, melt the butter until it is bubbly.
- Reduce the heat to medium. Add the garlic to the melted butter and cook, stirring constantly, about 30 seconds.
- Add 1 tablespoon of the flour to the garlic-butter and whisk to combine. Cook until the flour is lightly browned, about 1 minute.
- Add the chardonnay and 1 cup of the chicken broth to the flour mixture and bring it to a boil, whisking constantly to prevent lumping. Reduce the heat to simmer.
- In a small bowl, add the remaining 1 tablespoon of the flour and the remaining chicken broth and whisk until it is smooth.
- Add the slurry mixture to the roux mixture and cook, whisking constantly, until it is thickened, about 2 minutes.
- Add the chicken pieces and the mixed vegetables to the roux mixture and cook until the vegetables are just thawed, about 2 minutes.
- Transfer the chicken mixture from the heat and let it cool, about 15 minutes.
- Preheat the oven to 375 degrees F.
- Line a rimmed baking sheet with parchment paper.
- Use the extra flour to lightly dust a work surface.
- Unroll the phyllo dough sheet and add it to the prepared work surface.
- Use a knife to cut the phyllo dough to cut in half horizontally, then in half vertically to create 4 equal squares.
- Use a rolling pin to roll each of the dough squares out to make them wider by about 1/2 inch.
- Place each of the dough squares on the prepared rimmed baking sheet and spoon 1/2 cup of the chicken mixture into the center of each.
- Fold one corner of the square over the filling to create a triangle, then use a fork to seal the edges of the dough.
- Use a pastry brush to evenly coat the chicken turnovers with the beaten egg.
- Use a sharp knife to cut small slits in the top of each of the chicken turnovers to allow steam to escape.
- Bake the chicken turnovers until they have lightly browned, about 30 minutes.
- Transfer the rimmed baking sheet to a wire rack and let the chicken turnovers rest, about 10 minutes.
- Serve.
×
