Tuesday, 25 November 2008

Chicken Pot Pie Turnovers

2 tablespoons butter
1/2 onion, chopped
1 carrot, chopped
1 stalk celery, chopped
Salt and freshly ground black
2 cloves garlic, minced
2 teaspoons dried thyme
1 tablespoon flour
1/2 cup white wine
1 cup chicken stock (I use a
   bouillon cube and a cup of
   hot water and then don't add
   extra salt)
1 teaspoon Dijon or spicy
2 tablespoons parmesan cheese
1/2 cup frozen peas
2 cups cubed or shredded cooked
   chicken (I fry the chicken cubes
   with some chopped garlic & olive oil or butter first thing before doing anything)
1/2 cup dried cranberries
2 sheets puff pastry, thawed if necessary
Flour for dusting

  • I'll usually make the insides of the turnovers the night before and then keep it in the fridge until the next day, so one will have to decide when is the appropriate time to 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 about 1 minute more to cook off the flavour. 
  • Turn up the heat to medium-high and deglaze the pan with the wine. 
  • Whisk in the stock and mustard and parmesan cheese. 
  • Add the peas, chicken, & cranberries and cook on a very low simmer until the sauce thickens up into a gravy, about 5 to 10 minutes. 
  • Remove from the heat and set aside. 
  • On a lightly floured surface, unfold each sheet of the puff pastry dough and cut into four even squares. You should end up with 8 squares. 
  • Place the squares on a baking sheet and spoon about 1/8th of the chicken mixture in the centre. 
  • Fold the squares diagonally to create triangles. 
  • Pinch the edges together to create turnovers. Press the edges with a fork to seal them and make them look pretty. 
  • 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.