Chicken Pot Pie Turnovers

Chicken Pot Pie Turnovers

Chicken Pot Pie is a classic comfort food that I’ve loved since childhood. Putting Chicken Pot Pie into a Turnover you can eat with your hands is brilliant! They reheat really well and I’d say they almost taste better! The recipe calls for store bought Vegan Puff Pastry which gives them a delicious flaky and buttery texture. You can also use a Vegan Pie Dough or make a homemade one.

Makes 12

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Ingredients

1 10 oz package of Gardein Chicken Scallopini cut into cubes (If you can’t find Vegan Chicken then you can sub cubed Tofu)

3 Sheets of vegan Puff Pastry or Pie Dough ( I used Pepperridge Farm)

1 cup Onions chopped

2 cloves of Garlic

1 rib of Celery chopped

1 Large carrot or 1/2 cup Cubed

2 small Gold Potatoes peeled and cubed

3/4 cups Frozen Peas

1 1/4 cups Vegetable Broth

1 cup Plant Milk (reserve 1/4 cup for brushing the dough before baking)

2 Tbsp of Vegan Butter

2 Tbsp of Flour

1 1/2 tsp of Thyme

1 tsp of Tarragon

2 tsp of Poultry seasoning

1 Tbsp of Dijon Mustard

Salt & Pepper to taste

Directions

1. 1. Sauté the Onion, Celery and Carrots in the melted Butter.

2. Once the Onions begin to soften add in the Potatoes, Spices and Garlic and continue to sauté on med low heat

3. Add in the Flour and coat the vegetable mixture well. Continue to cook for a few minutes while stirring.

4. Add in the Vegetable broth and and raise the heat just bit to get the mixture to bubble.

5. Add in the Chicken, Mustard and 3/4 cup of the Plant Milk. Continue to cook on med low heat stirring occasionally. Let the mixture thicken by cooking for about 10-15 minutes.

6. Add in the frozen peas, mix well and check for seasoning. Remove the mixture from the heat to cool.

7. Cut each thawed Puff Pastry sheet into 4 equal squares and on a floured surface gently roll each square out just a little bit to loosen it up.

8. Fill the center of each square with about 2 Tbsp of the Chicken Pot Pie mixture. Using your finger rub a little bit of water along the edges of the dough and fold the square diagonally to form a triangle. Secure the edges with your fingers and then press them down with a fork.

9. Brush the turnovers with the remaining 1/4 cup Plant Milk, cut 1 or 2 small vent holes on the top and bake at 400 for 15-18 minutes or until golden brown. Let cool slightly before serving.