Easy Weeknight Chicken Pot Pie Turnovers

Name: Easy Weeknight Chicken Pot Pie Turnovers
Yield: 8 servings
Ingredients: 3 tbsp Butter; 1.5 cup frozen mixed vegetables; 3 tbsp Gold Medal™ all-purpose flour; 1 cup Progresso™ chicken broth (from 32-oz carton); 1.5 cup Chicken, diced cooked breast; 2 tbsp heavy whipping cream; 1 tsp Salt; 1 tsp Pepper; 1 box refrigerated Pillsbury™ Pie Crusts (2 Count), as directed on box, 14.1 oz, softened

One of our go-to weeknight dinners, chicken pot pie, gets a mini makeover in this simple recipe - no fork required!

Brooke1999

Servings8

Difficultymedium

Dinner / Supper

Ingredients

3 tbspButter
1.5 cupfrozen mixed vegetables
3 tbspGold Medal™ all-purpose flour
1 cupProgresso™ chicken broth (from 32-oz carton)
1.5 cupChicken, diced cooked breast
2 tbspheavy whipping cream
1 tspSalt
1 tspPepper
1 boxrefrigerated Pillsbury™ Pie Crusts (2 Count), as directed on box, 14.1 oz, softened

Instructions

1
Heat oven to 400°F.
2
In 2-quart saucepan, melt butter over medium heat. Stir in frozen vegetables; cook 3 minutes. Sprinkle flour over vegetables; stir well. Cook 1 minute.
3
Beat broth into vegetable mixture with whisk; cook over medium-high heat, beating constantly, 2 to 3 minutes or until thickened.
4
Stir in chicken, whipping cream, salt and pepper; continue cooking 2 minutes. Remove from heat; cool 10 minutes.
5
Meanwhile, unroll crusts on work surface; lightly roll crusts to make slightly larger. Cut 5-inch diameter circles in crust, reserving scraps to reroll to cut a total of 8 circles. Place on 2 ungreased large cookie sheets.
6
Spoon 2 to 3 tablespoons chicken filling into each crust; fold over. Press with fork to seal.
7
Bake about 15 minutes or until golden brown.