Recipe of Perfect Easy weekend chicken pot pie turnovers

Hello everybody, it is Louise, welcome to my recipe site. Today, I'm gonna show you how to prepare a special dish, How to Make Homemade Easy weekend chicken pot pie turnovers. One of my favorites. This time, I will make it a little bit unique. This will be really delicious.

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Many things affect the quality of taste from Easy weekend chicken pot pie turnovers, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Easy weekend chicken pot pie turnovers delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Easy weekend chicken pot pie turnovers is 4 turnovers. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Easy weekend chicken pot pie turnovers estimated approx 15 minutes. 35 minutes..

To get started with this particular recipe, we have to prepare a few components. You can have Easy weekend chicken pot pie turnovers using 8 ingredients and 3 steps. Here is how you cook that.

Ingredients and spices that need to be Take to make Easy weekend chicken pot pie turnovers:

1. 1 can (18 oz) creamy roasted garlic with chicken stock cooking sauce
2. 1 1/2 cups frozen mixed vegetables
3. 1 1/2 cups chopped deli rotisserie chicken
4. 1/2 cup plain mashed potato mixture (dry)
5. 1/2 teaspoon salt
6. 1/8 teaspoon pepper
7. 1 can box pillsbury refrigerated pie crusts, softened as directed on box
8. 1 egg, beaten, if desired

Instructions to make to make Easy weekend chicken pot pie turnovers

1. Heat oven to 425F. In 2-quarts saucepan, heat cooking sauce and frozen vegetables over medium heat until warm. Stir in chicken, dry potatoes, salt and pepper; stir until thickened.
2. Remove pie crusts from pouches; unroll on work surface. Cut each crust in half; place halves on ungreased cookie sheet. Top 1 side of each crust half with 1 cup of the chicken mixture. Fold dough over filling; press edges with fork to seal. Cut several slits in top of each turnovers to allow steam escape. Brush with egg.
3. Bake 15 to 25 minutes or until golden brown. Let stand 5 minutes before serving.

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