CHICKEN POT PIE TURNOVERS

Chicken Pot Pie Turnovers image

Provided by Victorya Richard

Time 35m

Number Of Ingredients 10

1 can(s) progresso recipe starters creamy roasted garlic cooking sauce
1 1/2 c frozen peas and carrots
1 1/2 c chopped deli rotisserie chicken
1/2 c instant mashed potatoes (dry)
1/2 tsp salt
1 tsp montreal chicken seasoning
1/8 tsp black pepper
1/2 tsp tony chacere's cajun seasoning
1 box refrigerated pie crusts, softened
1 egg, beaten

Steps:

1. Heat oven to 425 degrees. In a 2 quart saucepan, heat sauce and frozen vegetables over medium heat until warm.
2. Stir in chicken, dry potatoes, 1/2 teaspoon salt, 1 teaspoon Montreal chicken seasoning, 1/8 teaspoon pepper and 1/2 teaspoon Tony's. Stir until thickened.
3. Remove pie crusts from pouches, unroll on work surface. Cut each crust in half lengthwise and then cut in half horizontally to make 8 triangles.
4. Top each triangle with a 1/4 or 1/2 cup chicken mixture (depends on how much filling you like). Fold dough over filling; press all outside edges with a fork to seal. Cut a couple slits in top of each to allow steam to escape. Brush with egg.
5. Bake 25 minutes or until crust is golden brown. Let stand 5 minutes before serving.