Chicken potpie is one of my husband’s favorite cold weather comfort foods, but the classic version can be a little bland for me. The compromise? These Cheesy Chicken Potpie Turnovers. My husband still gets plenty of juicy chicken, veggies, in the classic creamy sauce he knows and loves; and I get a little more excitement with the addition of all the cheese (and a little extra garlic)! Honestly, can you go wrong with adding melty cheese to pretty much anything? (Obviously the answer is a resounding no!)

I also decided to use puff pastry rather then the traditional pie crust, making this a handheld dinner that’s easily frozen in individual portions if you want to make a bigger batch of them ahead of time and bake them off as you need them. Feel free to use pre-made puff pastry, just make sure it’s defrosted before you’re ready to assemble the turnovers. I usually use Pepperidge Farms puff pastry sheets and get four turnovers out of a single sheet. I also think it’s a great way to use up some leftover chicken, rather then cooking some fresh.

Cheesy Chicken Pot Pie Turnovers.

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Yield: 8 Turnovers 1x

Ingredients

Scale

8 oz cream of mushroom soup
1/4 cup chicken broth (+ additional as needed)
1 cup shredded or diced cooked chicken breast
1 cup mixed vegetables
1/2 tsp garlic powder
1/2 tsp onion powder
salt (to taste)
black pepper (to taste)
2 sheets puff pastry
1/4–1/2 cup shredded cheese of your choice

Instructions

Filling

Add cream of mushroom, chicken broth to a pot. Heat over high heat until it comes to a boil.
Reduce the heat to medium low and add the chicken, mixed vegetables, garlic powder, onion powder, salt, and black pepper to the pot. Allow the pot to simmer until the vegetables have been lightly cooked or defrosted if using frozen mixed vegetables. The sauce also should have reduced.
Add more broth if needed to keep the sauce from reducing too much before the vegetables have cooked/defrosted.
Do not over cook or the chicken may become tough.
When the vegetables have cooked/ defrosted and the sauce has reduced to a thick but creamy consistency remove the pot from the heat and allow the filling to cool completely before assembling the turnovers.

Assembly

To assemble the turnovers, cut the two sheets of puff pastry into 4 squares each.
Fill each square with approximately four tablespoons of the cooled filling and about 1 tablespoon of shredded cheese.
Don’t worry about being perfectly about the quantity of filling, but do try to get as much in as you can fit while still allowing the puff pastry to close and seal.
For each puff pastry square fold the two corners together withe the filling in the middle, pressing along the edges to seal the two sides together. Be sure the sides have sealed completely or the filling may leak when baking.
Wetting your finger and running it along the inner edge of the puff pastry before folding and pressing can help the two sides seal better.
After the turnovers have been assembled they can be baked right away or frozen for later use.
To freeze, place the turnovers on a parchment paper lined baking tray. Place the tray in the freezer for several hours, or overnight until completely frozen.
Frozen turnovers can be stored in a freezer ziplock bag until ready to use. It is recommended that the turnovers be used with in three months.

Bake

To bake the turnovers, preheat the oven to 350*. Place the turnovers on a parchment lined baking sheet. Bake for 20-30 minutes until the pastry has puffed and is light golden brown.
If desired additional cheese can be sprinkled on top of the puff pastry during the last 5-10 minutes of baking.
Frozen turnovers can be cooked without defrosting though they may require an additional few minutes in the oven.

Notes

I’ve found that pretty much every cheese and combo of cheese tastes good in this recipe. However, I’m particularly fond of sharp cheddar inside the turnover and a hard chesse like parmesan on top of the turnover.

You may want to brush the tops of the puff pastry lightly with an egg wash (1 egg + 1 tablespoon of water) to get a deeper brown color. However, I don’t usually bother if I’m going to sprinkle the tops of the pastry with additional cheese.