Thursday, March 31, 2011

Chicken Pot Pie Turnover recipe

I love finding delicious recipes that are a hit with the whole family. It's even better when I can find a way to make a recipe very inexpensive with the use of sale items. One of my favorite foodnetwork shows is Ten Dollar Dinners with Melissa d'Arabian. She makes inexpensive healthy foods, but most of the time I can find ways to make her meals even less expensive!

Recently she aired a recipe for Chicken Pot Pie Turnovers using leftover chicken and puffed pastry. It was mentioned on the show that puffed pastry seldom goes on sale but she does splurge on it. Well, I found a great substitute that DOES go on sale frequently to make the same meal and it tastes just as good: Grand's Flaky Biscuits! I ended up with round turnovers instead of triangles.

Other than a lack of thyme and substituting poultry seasoning and, I followed the recipe.

I will say this recipe is time consuming for a week night. It took an hour to finish! That's definitely not a Thursday night meal for us. We also had roasted carrots and a green salad. Dessert was a box of lemon bars that were FREE after coupons. The entire meal cost me less than $5 to feed EIGHT people! You need just one can of Grand's Biscuits to feed 4 (two turnovers per person) and this recipe is the amount to serve four, not eight.

CHICKEN POT PIE TURNOVERS
  • 2 tablespoons butter
  • 1/2 onion, chopped
  • 1 carrot, chopped
  • 1 stalk celery, chopped
  • Kosher salt and freshly ground black pepper
  • 2 cloves garlic, minced
  • 2 teaspoons poultry seasoning
  • 1 tablespoon flour, plus more for dusting
  • 1 1/2 cup chicken stock
  • 1 teaspoon Dijon mustard
  • 1/2 cup frozen peas
  • 1 1/2 cups cubed or shredded cooked chicken
  • 1 can GRANDS Flaky Layer Biscuits
  • 1 egg

Directions

Preheat the oven to 375 degrees F.

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 poultry seasoning 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, take the biscuits out of can.. Gently roll out each circle to 1/4 inch thick. Place the circles on a baking sheet and spoon the chicken mixture in the center. Fold the squares diagonally to create circle . 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.

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