Chicken Pot Pie Turnovers deliver the homey comfort of chicken pot pie in a tidy package that’s perfect for eating by hand.
The other day, when I didn’t have enough chicken on hand for a full pie, I decided to make some Chicken Pot Pie Turnovers, which turned out even better than I imagined!
I’d used leftover Chicken Saltimbocca, mixing it it, prosciutto and all. My family loved the salty notes the prosciutto added to the filling, so I decided to integrate cured ham into the recipe.
Flaky, tender pastry dough envelops a flavorful mixture of chicken, prosciutto, vegetables, and herbs in a creamy, hint-of-lemon sauce. They’re so satisfying and delicious!
Chicken Pot Pie Turnover Filling
To prevent these hand pies from becoming a leaky mess, the recipe includes less sauce than you’d find in a traditional pot pie. Additionally, the sauce is thicker, which makes them easier to assemble.
Preparing the filling before making the pastry gives the warm mixture time to cool before it’s time to shape the turnovers. Start by sautéing chopped shallots, carrots, and celery in a large skillet until barely tender.
Add garlic and minced prosciutto and cook for about a minute more before adding flour to the mix. Toss to coat, and then add chicken broth and milk, stirring until thickened.
Off heat, mix in chicken, lemon juice, and herbs, and season to taste with salt and pepper. Transfer the filling to a small bowl and set aside while you prepare the pastry dough.
How to make the Pastry Dough
The pastry dough comes together quickly and easily in a food processor. Whirl flour, confectioners’ sugar, and salt in the bowl fitted with the blade attachment. Add butter and whirl into pea-sized pieces before adding water and egg yolk. Pulse until the dough just starts to come together.
If you don’t have a food processor, you can mix the pastry dough by hand in a bowl. Toss together the dry ingredients, and then mix in the butter with a pastry cutter or rub it into the flour with between clean fingertips. Drizzle the water and egg yolk over the top and toss until the mixture begins to clump together.
Press the pastry dough into two flat disks and wrap them in plastic. Refrigerate the dough for at least 30 minutes to let it relax and firm up a bit. It’s much easier to work with when it’s cold.
How to Assemble Chicken Pot Pie Turnovers
Once the filling has cooled and the dough has rested, it’s time to make turnovers!
Whisk an egg white with a tablespoon of water and a pinch of salt. This mixture will help seal the edges together and give the outer surface a satiny sheen.
Roll out the chilled pastry dough and cut it into eight 5-inch circles. If you don’t have a large cookie cutter, you can use a bowl or pot lid instead.
Working one at a time, spoon about 3 tablespoons of filling on each dough round, avoiding the edges. I usually mound the filling in a 2-tablespoon ice cream scoop, which makes it easy to measure and transfer the filling to the dough.
Spread some of the egg wash on the outer ¼ inch-edge of the pastry dough. Fold the dough in half over the filling. Press the edges together with your fingers and seal well with a fork.
Set the pies on a parchment-lined baking sheet. Cut vent holes in the tops and brush them with the egg wash. Bake at 375° F until pale golden, about 25 to 30 minutes.
Let the turnovers cool for about 10 minutes before eating.
Of course you can use a fork with these little pies, but I recommend eating them by hand.
Serving the turnovers alongside a salad rounds out this meal. If you’re trying to avoid utensils altogether, chop up some veggies and fruit to eat by hand as well.
These small pies taste great warm from the oven, and they’re delicious at room temperature, too. This makes them perfect for picnics or to bring along on a hike.
Since these turnovers bake much faster than a large pot pie, they’re my new g0-to pot pie recipe!
Chicken Pot Pie Turnovers
- 1 tablespoon unsalted butter
- 1 large shallot finely chopped
- 1 medium carrot diced in ¼-inch pieces
- 1 medium celery stalk diced in ¼-inch pieces
- 1 slice prosciutto chopped or torn in small pieces
- 1 clove garlic minced or pressed
- 1 tablespoon unbleached all-purpose flour
- 1/2 cup chicken broth
- 1/4 cup whole milk
- 1 cup cooked chopped or shredded chicken (about 4 ounces)
- 1 tablespoon fresh lemon juice
- 1 teaspoon minced fresh parsley
- 1 tablespoon minced fresh thyme
- salt and pepper to taste
- 2 cups unbleached all-purpose flour
- 2 tablespoons confectioners' sugar
- 1/2 teaspoon kosher salt
- 1 cup unsalted butter cut in small pieces
- 1 large egg yolk
- 1/4 cup strained ice water
- 1 large egg white
- 1 tablespoon cold water
- 1 pinch kosher salt
- Melt the butter in a large skillet over medium heat. Add shallot, onion, carrot, and celery, stirring occasionally, until vegetables are just barely tender, about 4 minutes.
- Add garlic and diced prosciutto and cook, stirring, for about a minute.
- Add flour and stir constantly until it coats the mixture, about a minute.
- Pour the broth and milk in the pan and stir until thickened, about 2 to 3 minutes.
- Mix in the chicken, lemon juice, herbs, salt and pepper. Remove from heat and set aside to cool until ready to use.
- To prepare the pastry dough, whirl flour, confectioners' sugar, and salt in a food processor with the blade attachment. Add about half of the butter and whirl until no chunks remain. Add remaining slices and whirl briefly to chop them into pea-sized pieces.
- Whisk together the egg yolk and strained ice water. Turn food processor on again and quickly begin drizzling yolk/water mixture through the feed tube, stopping before the dough comes together. Pinch some crumbs together between your fingers; if they don’t stick together, add a bit more water and whirl briefly.
- Turn the mixture out onto a large piece of plastic wrap. Use the plastic wrap to help you bring the dough together; fold the edges of the dough toward the center and press down until it holds together, taking care not to overwork the dough. Divide it in half and shape into two flat disks wrapped tightly in plastic. Refrigerate for at least 30 minutes.
- Preheat oven to 375º F. Line a baking sheet with parchment paper.
- Combine egg white, water, and salt in a small bowl and whisk to combine.
- Remove one of the chilled pastry disks from the refrigerator and, on a floured surface, roll the dough to ⅛ to ¼-inch thickness. Using a 5-inch round cutter, cut as many circles as you can. Roll out the remaining dough and cut additional circles to make 8 total, re-rolling the scraps as necessary.
- Working one at a time, spoon about 3 tablespoons of filling on each dough round, avoiding the edges. Spread some of the egg wash on the outer ¼ inch-edge of the pastry dough. Fold the dough in half over the filling. Press the edges together with your fingers and seal with a fork.
- Set pies on the prepared baking sheet and brush lightly with egg wash. With a sharp knife, make air vents in the top surface of each pie.
- Bake the pies until the pastry is crisp and pale golden, about 25 to 30 minutes. Let cool for about 10 minutes before serving.
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