Chicken Pie Turnovers

Chicken Pie Turnovers
Servings: 8 Prep 15 mins Bake 450°F 15 mins to 17 mins Cook 10 mins

Ingredients

  • 2 tablespoons vegetable oil
  • 1 medium-size onion, finely chopped
  • 2 ribs celery, trimmed andthinly sliced
  • 1/4 cup all-purpose flour
  • 2 cups chicken broth
  • 1 1/2 teaspoons mild-flavored curry powder
  • 1/4 teaspoon ground turmeric
  • 1/8 teaspoon cayenne
  • 1 teaspoon salt
  • 1/2 cup dark seedless raisins
  • 1 10 ounce box frozen peas and carrots, thawed
  • 1/2 pound cooked chicken (both dark and white meat), cut into 1/4-inch dice
  • 2 pounds frozen bread dough, thawed completely following package directions

Make It

1. Heat oven to 450 degrees F. Coat 2 baking sheets with nonstick vegetable-oil cooking spray.

2. In large skillet, heat oil over medium-high heat. Add onion and celery; cook 5 minutes or until vegetables are softened. Add flour; cook 1 minute, stirring constantly. Gradually stir in the broth until well blended and smooth.

3. Stir curry, turmeric, cayenne, salt and raisins into onion mixture in skillet until well blended; cook, stirring occasionally, 1 minute or until mixture is thickened. Stir in the thawed peas and carrots and cooked chicken; cook for another 1 to 2 minutes or until the mixture is heated through. Remove from the heat and let cool to room temperature.

4. Divide the dough into 8 equal pieces. On well-floured surface, roll one piece of dough into 8-inch circle; circle doesnt have to be perfect . Spoon 1/2 cup filling into the center of the circle. With a pastry brush, very gently brush a small amount of water along half the edge of the circle. Fold half of the dough over to enclose the filling and form a half moon. Gently crimp the edges of dough together with the tines of a fork. Place the turnover on one of the prepared baking sheets.

5. Make 3 more turnovers, using 3 more pieces of dough and 1/2 cup filling for each, as in step 4 above.

6. Bake the 4 turnovers in 450 degrees F oven for 15 to 17 minutes or until the pastry is browned.

7. While the turnovers are baking, prepare 4 more turnovers, using the remaining dough and filling as in step 4 above. Bake as in step 6 above.

8. Let turnovers cool slightly on a wire rack before serving.

Nutrition Facts

Servings Per Recipe: 8; Amount Per Serving: cal. (kcal): 479, Fat, total (g): 12, chol. (mg): 27, sat. fat (g): 1, carb. (g): 75, fiber (g): 6, pro. (g): 22, sodium (mg): 1233, Percent Daily Values are based on a 2,000 calorie diet.