This recipe was easy to make. I did feel that the "gravy" was a bit thin for what I expected when I filled the puff pastry squares. They also looked a bit wonky when I was folding them in to turnovers.
I also thought 2 teaspoons was a LOT of thyme. (1 only used 1 tsp) What we ended up with was really good. I boiled chicken breasts in the morning and chopped it up when I made this while the boys were at soccer. It is from $10 Dollar Dinners, so it is inexpensive but still really good.
Chicken Pot Pie Turnovers
2 T butter
1 stalk celery,chopped
Kosher salt and freshly ground black pepper
2 ea garlic,minced
2 t dried thyme
1 T flour,plus more for dusting
1/2 c white wine
1 c chicken stock
1 t Dijon mustard
1/2 c frozen peas
1 1/2 c cubed or shredded cooked chicken
1 sheet frozen puff pastry -thawed
Preheat the oven to 375 degrees F.
Melt the butter in a large saute pan over medium heat. Cook the onions,
carrots, and celery with salt and pepper, to taste, until the carrots
soften, about 10 minutes. Add the garlic and thyme and cook for an
additional minute, stirring frequently. Add the flour and cook off the
raw flavor, about 1 minute more. Turn up the heat to medium-high and
deglaze the pan with the wine. Whisk in the stock and Dijon mustard.
Add the peas and chicken and cook on a very low simmer until the sauce
thickens up into a gravy, 5 to 10 minutes. Remove from the heat and set
On a lightly floured surface, unfold the pastry dough and cut into 4
even squares (cut once horizontally and once vertically). Gently roll
out each square, increasing the size of the square by about 20 percent.
Place the squares on a baking sheet and spoon the chicken mixture in
the center. Fold the squares diagonally to create triangles. Pinch the
edges together to create turnovers (use a little water if needed to
bind). Press the edges with a fork to create a decorative border. Whisk
the egg with a splash of water and brush the turnovers with the egg
wash. Cut a small slit in the top to allow the steam to escape during
baking. Bake the turnovers until golden brown, about 30 minutes. Let
cool at least 10 minutes before serving as the insides will be very hot.