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.