Chicken Pot Pie Turnovers

A new take on a classic pot pie dish. This meal is the perfect blend of comfort and taste.


1 1/2 cups

Rotisserie chicken, from the deli, chopped

2 sheets

Puff pastry

1 cup

Frozen mixed vegetables

10.5 oz can

Chicken gravy

1/2 tsp


1/4 cup

Instant mashed potatoes


Egg, beaten


  1. Preheat the oven to 400°F.

  2. Thaw the puff pastry at room temperature for 45 minutes.

  3. While the pastry is thawing, in a medium bowl, mix together the vegetables, gravy, chicken, salt, and potatoes.

  4. Once the pastry is thawed but still cold, cut into 4 squares per sheet.

  5. Brush each square with a light coating of the egg.

  6. 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.

  7. Bake in the oven for 22 – 24 minutes, or until the pastry is golden brown. Let cool for a couple of minutes before serving.

  8. Chef Tip – You can make these ahead of time and freeze before baking. Just thaw in the fridge overnight prior to baking.