Chicken Pot Pie Turnovers
|1 1/2 cups|
Rotisserie chicken, from the deli, chopped
Frozen mixed vegetables
|10.5 oz can|
Instant mashed potatoes
Preheat the oven to 400°F.
Thaw the puff pastry at room temperature for 45 minutes.
While the pastry is thawing, in a medium bowl, mix together the vegetables, gravy, chicken, salt, and potatoes.
Once the pastry is thawed but still cold, cut into 4 squares per sheet.
Brush each square with a light coating of the egg.
Spoon a portion of the filling to the center of each square. Fold two ends to make a triangle. Using a fork, smash the edges to seal. Cut three slits on the top to let air out while cooking.
Bake in the oven for 22 – 24 minutes, or until the pastry is golden brown. Let cool for a couple of minutes before serving.
Chef Tip – You can make these ahead of time and freeze before baking. Just thaw in the fridge overnight prior to baking.