chicken and mushroom pot pie turnovers

April 10, 2015 - Kids, Snacks - Tagged: , , , , - 10 comments

Anything savory for breakfast is always greeted with whoops of joy in my house.

Maybe it is because we are not big fans of sweet stuff and we try to leave them for the end of the day.

So I am always trying to think of ways I can make quick and easy breakfasts that can be kept frozen and thawed when needed.

No, I am not the most competent cook at 5.30am. 

I gotta draw a line somewhere, I guess.

So no cooking before 7am. 😀

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I really like this recipe because well, it is very easy to prepare, but also because of the flavor the mushrooms impart to the turnovers. That yummy umami flavor that mushrooms are so well-known for. YUM. 

The last time I shared a recipe for Chicken Pot Pie Turnovers, a reader shared that he had made them for his kids while his wife was asleep. He said his children are now convinced that he could cook too, and when his wife woke up, she asked him where he had bought the turnovers.

Stories like this warm my heart and reminds me why I continue to blog. 🙂

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Anyway, before I get really sappy, here are the (very few) instructions on how to make these gorgeous turnovers!

Start by sauteing diced onion and minced garlic in some olive oil until the onion turns soft and translucent, about 2-3 minutes. Add the sliced mushrooms and stir to combine.

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Season with black pepper and cook this for about 3-4 minutes on medium heat – you want the mushrooms to wilt a little. Stir occasionally.  

Once done, turn off the heat, add the cream of mushroom (condensed) soup and shredded (cooked) chicken.

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 Mix and transfer this to a bowl. Allow the mixture to cool before using.

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Cut a piece of ready-rolled puff pastry into quarters. (See here for where to buy the puff pastry.) You can also cut them into circles or whichever shapes you prefer. I like cutting them into quarters because there is no wastage – yes I am a penny-pinching home maker and it shows!

Brush the edges with egg wash.

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Place a tablespoon of the mixture in the middle of each square. Lift one corner and fold it diagonally over to make a triangle. 

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Seal the edges with a fork. 

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Carefully place the turnovers on a lined baking tray. Brush with egg wash.

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Bake at 180°C for 20-25 minutes, or until the pastry turns golden brown.

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These turnoverswere very, very delicious. I know I am supposed to describe how good this was, but you know what, just go make them and try them for yourself!! Then after that you can tell me how right I was! 🙂

 

Chicken And Mushroom 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 mushroom soup
  3. 1/2 chicken breast, skin removed, cooked and finely shredded
  4. 1 pack (200g) brown mushrooms, stems removed and sliced thinly
  5. 1/2 onion, finely diced
  6. 2 cloves garlic, minced
  7. 1/4 teaspoon coarsely ground black pepper
  8. 1 egg, lightly beaten
  9. Pinch of black pepper, to taste
Instructions
  1. Start by sauteing diced onion and minced garlic in some olive oil until the onion turns soft and translucent, about 2-3 minutes. Add the sliced mushrooms and stir to combine.
  2. Season with black pepper and cook this for about 3-4 minutes on medium heat – you want the mushrooms to wilt a little. Stir occasionally.
  3. Once done, turn off the heat, add the cream of mushroom (condensed) soup and shredded (cooked) chicken.
  4. Mix and transfer this to a bowl. Allow the mixture to cool before using.
  5. Cut a piece of ready-rolled puff pastry into quarters. You can also cut them into circles or whichever shape you prefer. I like cutting them into quarters because there is no wastage – puff pastry is not that cheap after all!
  6. Brush the edges with egg wash.
  7. Place a tablespoon of the mixture in the middle of each square. Lift one corner and fold it diagonally over to make a triangle.
  8. Seal the edges with a fork.
  9. Carefully place the turnovers on a lined baking tray. Brush with egg wash.
  10. Bake at 180°C for 20-25 minutes, or until the pastry turns golden brown.
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.
The Domestic Goddess Wannabe http://thedomesticgoddesswannabe.com/
Kitchen Tools I use and love:

Tovolo Pastry Brush (Available in Tovolo Singapore soon)




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