easy chicken pot pie turnovers

March 19, 2015 - Breakfast, Kids, Snacks - Tagged: , , , , - 49 comments

I debated long and hard if I should write this post.

Because, you see, this recipe is so simple, I am a little embarrassed to post it.

But the fact that it requires only 5 ingredients and takes less than 10 minutes to put together is a huge plus definitely.

And it makes a great breakfast item because you can make them and freeze them, then simply reheat them for brekkie.

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At 5.45am, I am usually in no condition to whip up something even close to being half-spectacular, so I really need all the help I can get.

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So here are the (very short) instructions on how to make these super delicious hand-held turnovers.

In a bowl, combine shredded chicken and frozen vegetables. There is no need to thaw the vegetables.

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Add the cream of chicken.

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Stir to mix. Add some black pepper – the cream of chicken is already salty so there is no need to add any more salt. Set this aside.

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Cut a piece of store-bought puff pastry into quarters. 

Place a tablespoon of the chicken mixture on one side of each square of pastry. Bring Point A to Point B (see photograph below).

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Press gently with a fork to seal the edges.

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Place on a baking mat or baking paper. Brush with egg white.

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Bake at 180Β°C for 25-30 minutes, until the pastry turns golden brown.

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Cool the turnovers on the tray for 10 minutes before transferring them onto a wire rack to cool completely.

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It is amazing how good these are.

If I hadn’t made them, I wouldn’t have believed they were so darn easy to make!

 

Easy Chicken Pot Pie Turnovers
Yields 24
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Ingredients
  1. 1 pack (6 sheets) frozen ready-rolled puff pastry
  2. 1 can (290g/ 10.2oz) condensed cream of chicken soup
  3. 1 chicken breast (2 halves), skin removed, cooked and finely shredded
  4. 1 cup (150g) frozen vegetables
  5. 1 egg white, lightly beaten
  6. Pinch of black pepper, to taste
Instructions
  1. In a bowl, combine shredded chicken and frozen vegetables. There is no need to thaw the vegetables.
  2. Add the cream of chicken. Stir to mix. Add some black pepper – the cream of chicken is is already salty so there is no need to add any more salt. Set this aside.
  3. Cut a piece of store-bought puff pastry into quarters.
  4. Place a tablespoon of the chicken mixture on one side of each square of pastry. Bring one end diagonally to the other.
  5. Press gently with a fork to seal the edges.
  6. Place on a baking mat or baking paper. Brush with egg white.
  7. Bake at 180Β°C for 25-30 minutes, until the pastry turns golden brown.
  8. Cool the turnovers on the tray for 10 minutes before transferring them onto a wire rack to cool completely.
Notes
  1. Can be kept frozen in an air-tight zip lock bag for up to 3 months. Thaw in fridge over night before re-heating.
Adapted from The Lovely Bits
Adapted from The Lovely Bits
The Domestic Goddess Wannabe http://thedomesticgoddesswannabe.com/




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