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 off the raw flavor, about 1 minute more.
Turn up the heat to medium-high and deglaze the
pan with the wine. Whisk in the stock and Dijon
mustard. Add the peas and chicken and cook on a
very low simmer until the sauce thickens up
into a gravy, 5 to 10 minutes. Remove from the
heat and set aside.
On a lightly floured surface, unfold the pastry
dough and cut into 4 even squares (cut once
horizontally and once vertically). Gently roll
out each square, increasing the size of the
square by about 20 percent. Place the squares
on a baking sheet and spoon the chicken mixture
in the center. Fold the squares diagonally to
create triangles. Pinch the edges together to
create turnovers (use a little water if needed
to bind). Press the edges with a fork to create
a decorative border. Whisk the egg with a
splash of water and brush the turnovers with
the egg wash. 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.
Originally Submitted
9/21/2015
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