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Chicken Pot Pie Turnovers

Chicken Pot Pie Turnovers deliver the homey comfort of chicken pot pie in a tidy package that's perfect for eating by hand. Makes 8 turnovers.
Prep Time30 mins
Cook Time35 mins
Resting Time30 mins
Total Time1 hr 35 mins

Ingredients

Filling

  • 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

Pastry Dough

  • 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

Assembly

  • 1 large egg white
  • 1 tablespoon cold water
  • 1 pinch kosher salt

Instructions

Filling

  • 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.

Pastry Dough

  • 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.

Assembly

  • 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.