1 tablespoon all-purpose flour, plus more for dusting
1/2 cup white wine
1 cup chicken stock
1 teaspoon dijon mustard
1/2 cup frozen peas
1 1/2 cups cubed or shredded cooked chicken
1 sheet frozen puff pastry, thawed
Instructions
Make the turnovers- Preheat the oven to 375
degrees F. Melt the butter in a large saute pan
over medium heat. Add the onion, carrot and
celery, season with salt and pepper to taste,
and cook until the carrot softens, 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 at 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 floured surface, unfold the puff pastry
and cut into 4 squares (cut once horizontally
and once vertically). Gently roll out each
square, increasing the size of the square by
about 20 percent. Place on a baking sheet and
spoon the chicken mixture in the center. Fold
the squares in half 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 tops 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.
For the salad-
1 clove garlic, halved
1 teaspoon dijon mustard
1 tablespoon balsamic vinegar
Small splash of soy sauce
Kosher salt and freshly ground pepper
3 tablespoons olive oil
6 cups mixed greens (the darker the better; not
iceberg!)
Meanwhile, make the salad- Rub the inside of a
large wooden bowl with the garlic clove and
then either discard it or save it for another
use. Put the mustard in the bowl and whisk in
the vinegar and soy sauce (a French secret!)
vigorously for about 10 seconds to get a creamy
consistency. Season with salt and pepper.
Drizzle in the olive oil as slowly as possible
with one hand while whisking as quickly as
possible with the other hand to emulsify. Lay
the salad greens on top of the dressing and
toss just before serving. Serve with the
turnovers.
Originally Submitted
7/12/2016
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