There’s something truly magical about comfort food. It has the ability to transport us back to simpler times and evoke memories of warmth and togetherness. One such dish that perfectly encapsulates this sensation is the Southern Chicken Pot Pie Turnover. Imagine the flaky, golden crust breaking open to reveal a savory filling of tender chicken, hearty vegetables, and a rich, creamy sauce. These turnovers are not only incredibly delicious but also surprisingly easy to make at home. In this article, we’ll guide you through the process of creating this delightful dish, perfect for any occasion, be it a cozy family dinner or a potluck with friends.
Ingredients You Will Need
To make these mouthwatering turnovers, gather the following ingredients:
Ingredient Quantity
Olive oil 2 tablespoons
Chicken breasts 4
Yellow onion, diced 1
Frozen peas 1 cup
Carrots, diced 2 large
Garlic, minced 2 cloves
Bay leaf 1
Thyme, fresh or dried 1 teaspoon
Salt and pepper To taste
All-purpose flour ¼ cup
Dry white wine ¼ cup
Chicken stock 3 cups
Full-fat milk or cream ¼ cup
Frozen puff pastry, thawed 2 sheets
Egg, beaten 1
Step-by-Step Directions
1. Preparing the Chicken and Vegetables
Begin by heating the olive oil in a large, heavy-bottomed saucepan over medium-high heat. Add the chicken breasts and cook until browned on both sides, ensuring even cooking. Once cooked, remove the chicken from the pot and set aside. In the same pot, add the diced onion, carrots, minced garlic, bay leaf, thyme, and a pinch of salt and pepper. Sauté for about 6 minutes, until the vegetables start to soften. While the vegetables are cooking, dice or shred the cooked chicken.
2. Creating the Filling
Return the diced or shredded chicken to the pot with the softened vegetables. Add the frozen peas and sprinkle the flour over the mixture. Cook for an additional minute, stirring constantly to ensure the flour is well incorporated. Pour in the dry white wine, scraping the bottom of the pot to deglaze and lift any flavorful bits stuck to the pan. Gradually add the chicken stock while whisking continuously, followed by the milk or cream. Lower the heat to medium and let the mixture simmer until the sauce thickens, about 10 minutes.
3. Preparing the Puff Pastry
Preheat your oven to 375°F (190°C). On a lightly floured surface, roll out the thawed puff pastry sheets and cut each into four equal rectangles. Place a generous spoonful of the chicken mixture in the center of each pastry piece. Fold the pastry over to form a triangle, sealing the edges by pressing them together. If the edges are not sticking well, use a bit of water to help them adhere. For an extra touch, crimp the edges with a fork to ensure a tight seal.
4. Baking the Turnovers
Place the prepared turnovers on a baking sheet lined with parchment paper. Brush the tops with the beaten egg to achieve a beautiful, golden-brown finish. Bake in the preheated oven for 20-30 minutes, or until the turnovers are puffed and golden brown. Let them cool for at least 5 minutes before serving.
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My grandmother and aunts used to prepare this dish when I was a child, but it seems that the recipe was never written down.
