Chicken Pot Pie Turnover

I’ve had many chicken pot pies but I never had a chicken pot pie turnover. I found this very intriguing. I’ve always had a warm spot for turnovers.

When I lived in Hawaii, there is this chain of fast (local) food restaurants called Zippy’s. Some of these restaurants have a separate kiosk called Napoleon’s. They sold this apple turnover to die for. Ever since then, I’ve had a thing for turnovers.

As I perused today’s news, I came across this recipe for chicken pot pie. To my surprise, they were in a flaky turnover shape. I was hooked. It’s been awhile since I had a turnover or a chicken pot pie.

There was no recipe but it is fairly self explanatory looking at the photos and knowing what a pot pie consists of, so I put together my own recipe. I will not be making it today as I have a pot of split pea soup on already.

For the crust, I will be using filo dough. You can make it but it is hard to get it thin enough. Using store bought dough, you need to let it thaw so it is pliable. Lay a single sheet down and coat it with butter. Add another layer and repeat. You’ll need to make it around 8 or so layers. FYI, the more layers make the result flakier. The butter is important as it keeps the layers from bonding together.

Now for the filling. Start with boiling some chicken, whether you use breasts or thighs is up to you. I don’t recommend wings or legs because the have less meat. Once the chicken is cooked, let cool and pull the meat from the bones. Dice the meat, more or less bite sized. In a pan, add the chicken along with anything you’d like. For me, I would add peas, onions, celery, mushrooms and carrots. Cook the mixture till the vegetables are soft (not mushy). To make the gravy / sauce, I would have fried the chicken before boiling and use the drippings. But you can also make broth from bullion and add flour, corn starch or potato starch. To avoid lumps, take the flour or starch and make a slurry. Take the dry flour / starch and add it to some room temperature water and stir it till it is combined. You don’t need much, a quarter cup of water and about a teaspoon of flour / starch should be fine. Put the broth in a sauce pan and heat. Once hot, drizzle in the slurry and bring to close to boiling. Reduce heat and stir. Soon you’ll see the mixture thicken.

Add the gravy to the vegetables and mix. You should have to cook for long as everything was already hot. Let the mixture cool so it will be easier to make the turnovers. The mixture shouldn’t have to much liquid as this will make the turnover soggy.

Put some of the mixture in the dough and fold the dough into a triangle. Dampen the edges where the dough meets the dough to help it seal. Some like to make an egg wash and use this to seal the edges. If you use egg wash, you can spread the egg wash on the outside of the dough and it will make the outside brown better.

Bake the turnovers in a 350 degree F oven till the dough gets browned. You don’t need to worry about the chicken because it was already cooked.

Can’t wait till tomorrow so I can check this dish out.




Orange / Lemon Chicken

Time for a ‘Do It Yourself’ cooking post.

How about some chicken, my favorite protein.


1 pound boneless, skinless chicken breast
2 tsp soy sauce
1 tsp dry sherry
1 tsp corn starch
2 tbsp orange zest
1 tbsp lemon zest
2 tsp sesame oil
3 tbsp cilantro
oil for shallow frying


Cut the chicken into bite sized cubes. Combine the chicken with the soy sauce, sherry and the corn starch. Let marinate for 10 to 15 minutes.

Cook the chicken at a high heat, I would suggest a wok but a fry pan with high sides will work. Cook until the chicken is browned. Add the orange zest, lemon zest and the sesame oil once the chicken has started to brown. Salt and pepper to taste. Add the cilantro as a garnish.

While your marinating the chicken, prepare the rice. I prefer short grain rice but it’s a matter of your tastes. To make rice the ratio is 2 cups of water to 1 cup of rice. For this dish 2 cups of rice should be fine. I wash the rice before cooking. To wash the rice, add water to the rice and hand mix it till the water turns cloudy. Pour out the water and repeat. I usual do this about 3 times, it is to remove the starch coating on the rice.

To cook the rice, I use a rice cooker. If you don’t have one, use a sauce pot with the measured rice and water on high heat. Wait for the water to boil and when the water has boiled off, lower the heat to low and cover the pot. Let it cook on low for about 10 to 15 minutes. Check the rice by trying a few grains to make sure it is not hard in the center. Let rice rest for about 5 minutes before serving.