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.