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Chicken Vegetable Turnovers

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These homestyle flaky pastry turnovers are filled with cubed cooked chicken and mixed vegetables in a chicken gravy. Thyme and garlic add extra flavor.

  • Thaw: 40 minutes
  • Prep: 20 minutes
  • Bake: 25 minutes
  • Serves: 8
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Recipe

Ingredients

  • 1 jar (12 ounces) Campbell's® Slow Roast Chicken Gravy

  • 1/2 tsp. dried thyme leaves, crushed

  • 1/8 tsp. garlic powder

  • 1 1/2 cups frozen mixed vegetables, thawed

  • 2 cups chopped cooked chicken

  • All-purpose flour

  • 1 pkg. (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets, thawed

Directions

  1. Heat the oven to 400°F.

  2. Stir the gravy, thyme, garlic powder, vegetables and chicken in a medium bowl.

  3. Sprinkle the work surface with the flour.  Unfold 1 pastry sheet on the work surface. Roll the pastry sheet into a 12-inch square and cut into 4 (6-inch) squares. Repeat with the remaining pastry sheet.

  4. Spoon about 1/3 cup chicken mixture in the center of each pastry.  Brush the edges of the pastries with water.  Fold the pastry over the filling to form triangles.  Crimp the edges with a fork to seal.  Place the pastries onto 2 baking sheets.

  5. Bake for 25 minutes or until the pastries are golden brown.

Watch a how-to demonstration of this recipe technique.

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Watch the demo to see how to make this type of recipe, then consult your recipe for specific instructions.

Tip

If any cracks form while you’re working with Puff Pastry, just rub with a little water and press to seal the dough together.

You can brush an egg-wash glaze (1 egg plus 1 tsp. water) over the Puff Pastry to create a rich, golden sheen when baked.

Make sure the edges of your Puff Pastry are cut—a folded edge will not rise and puff.

To seal stuffed Puff Pastries, pinch the edges together or press with the tines of a fork, just as you’d seal a piecrust.

Inspiration

  • VIEW:
  • Grilling is a great way to retain the chicken juices.

On Social Media, Use #Puffpastry

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