Best Easy Weeknight Chicken Pot Pie Turnovers Recipes

EASY WEEKNIGHT CHICKEN POT PIE TURNOVERS

Easy Weeknight Chicken Pot Pie Turnovers image

One of our go-to weeknight dinners, chicken pot pie, gets a mini makeover in this simple recipe - no fork required!

Provided by By Karly Campbell

Categories Entree

Time 30m

Yield 8

Number Of Ingredients 9

Ingredients

3 tablespoons butter
1 1/2 cups frozen mixed vegetables
3 tablespoons Gold Medal™ all-purpose flour
1 cup Progresso™ chicken broth (from 32-oz carton)
1 1/2 cups diced cooked chicken breast
2 tablespoons heavy whipping cream
1 teaspoon salt
1 teaspoon pepper
1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box

Steps:

Heat oven to 400°F.
In 2-quart saucepan, melt butter over medium heat. Stir in frozen vegetables; cook 3 minutes. Sprinkle flour over vegetables; stir well. Cook 1 minute.
Beat broth into vegetable mixture with whisk; cook over medium-high heat, beating constantly, 2 to 3 minutes or until thickened.
Stir in chicken, whipping cream, salt and pepper; continue cooking 2 minutes. Remove from heat; cool 10 minutes.
Meanwhile, unroll crusts on work surface; lightly roll crusts to make slightly larger. Cut 5-inch diameter circles in crust, reserving scraps to reroll to cut a total of 8 circles. Place on 2 ungreased large cookie sheets.
Spoon 2 to 3 tablespoons chicken filling into each crust; fold over. Press with fork to seal.
Bake about 15 minutes or until golden brown.

Nutrition Facts : Calories 330, Carbohydrate 31 g, Cholesterol 45 mg, Fat 3, Fiber 1 g, Protein 10 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 720 mg, Sugar 1 g, TransFat 0 g

EASY WEEKNIGHT CHICKEN POT PIE TURNOVERS

Easy Weeknight Chicken Pot Pie Turnovers image

Baked Pillsbury® pie crusts stuffed with Green Giant® veggies, Betty Crocker® potatoes and Progresso™ Recipe Starters™ mushroom cooking sauce gives you delicious pot pie - perfect for dinner. Servings # 4

Provided by @MakeItYours

Number Of Ingredients 6

Ingredients

1 can (18 oz) Progresso™ Recipe Starters™ creamy roasted garlic with chicken stock cooking sauce
1 1/2 cups Green Giant® Valley Fresh Steamers® frozen mixed vegetables (from 12-oz bag)
1 1/2 cups chopped deli rotisserie chicken
1/2 cup instant mashed potatoes (dry)
1 box Pillsbury® refrigerated pie crusts, softened as directed on box
1 egg, beaten, if desired

Steps:

Heat oven to 425°F. In 2-quart saucepan, heat cooking sauce and frozen vegetables over medium heat until warm. Stir in chicken, dry potatoes, 1/2 teaspoon salt and 1/8 teaspoon pepper; stir until thickened.
Remove pie crusts from pouches; unroll on work surface. Cut each crust in half; place halves on ungreased cookie sheet. Top 1 side of each crust half with 1 cup of the chicken mixture. Fold dough over filling; press all outside edges with fork to seal. Cut several slits in top of each to allow steam to escape. Brush with egg.
Bake 15 to 25 minutes or until crust is golden brown. Let stand 5 minutes before serving.