Chicken Pot Pie Turnovers |
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Prep Time: 25 Minutes Cook Time: 15 Minutes |
Ready In: 40 Minutes Servings: 8 |
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from Family Circle magazine. Ingredients:
2 tablespoons vegetable oil |
1 medium onion, finely chopped |
2 stalks celery, trimmed and thinly sliced |
1/4 cup flour |
2 cups chicken broth |
1 1/2 teaspoons curry powder |
1/4 teaspoon turmeric |
1/8 teaspoon cayenne pepper |
1 teaspoon salt |
1/2 cup seedless raisin |
10 ounces frozen peas and carrots, thawed |
1/2 lb chicken, cooked,cut into 1/4 inch cubes |
2 lbs frozen bread dough, thawed |
Directions:
1. Preheat oven to 450 degrees F.
2. Coat 2 baking sheets with nonstick spray.
3. In a large skillet, heat oil over miedum heat.
4. Add onion and celery to skillet and cook 5 minutes until softened.
5. Add flour and cook 1 minute, stirring constantly.
6. Gradually stir in the broth until well blended and smooth.
7. Stir seasonings and raisins into onion mixture; cook stirring occasionally, 1 minute until mixture is thickened.
8. Stir chicken, peas and carrots into skillet; cook another 1 to 2 minutes until heated through.
9. Remove from heat and allow to cool to room temperature.
10. Divide the dough into 8 equal pieces.
11. On a well floured board, roll one piece into an 8 inch circle.
12. Spoon 1/2 cup filling into center of circle.
13. With a pastry brush, gently brush a small amount of water along the edge of the circle.
14. Fold half the dough over, enclosing the filling and forming a half moon.
15. Crimp the edges with the tines of a fork.
16. Place the turnover on baking sheet.
17. Prepare remaining turnovers, using remaining dough and filling.
18. Bake 4 at a time for 15 to 17 minutes until browned.
19. Let them cool slightly on a wire rack before serving.
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