CHICKEN TURNOVER

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Chicken Turnover image

Make and share this Chicken Turnover recipe from Food.com.

Provided by jordanpoling

Categories     Savory Pies

Time 1h25m

Yield 18 turnovers, 4 serving(s)

Number Of Ingredients 14

3 lbs chicken breasts, on the bone
10 ounces pastry dough, sheet (argh, suppose to be 1 box pepperidge farm pastry Sheets, don't know size)
4 tablespoons chives, chopped
10 ounces spinach
1 cup grated gruyere cheese
1/2 teaspoon nutmeg
1 1/2 cups cream of mushroom soup
salt and pepper
4 tablespoons butter
3 teaspoons lemon juice
1/4 cup white wine
1/2 teaspoon salt & pepper
cornstarch
chicken broth

Steps:

  • Sauce:.
  • Mix together Sauce ingredients above, EXCEPT chicken broth and cornstarch.
  • Bake 3lbs chicken breasts, with bones, in the sauce at 425 for 30 minutes.
  • Separate sauce and save it aside.
  • Cube chicken (should have ~ 3 cups).
  • Turnovers:.
  • Roll out pastry sheets and cut into triangles.
  • Fill in center with chicken mixture.
  • Fold closed and pinch edges tightly.
  • Mix egg with some water.
  • Brush each pastry top with mixture of egg and water.
  • Bake 425 for about 18 minutes.
  • Sauce, part two:.
  • Add chicken broth to the sauce that the chicken was cooked inches.
  • Mix a bit of water with cornstarch and add to sauce to thicken as desired
  • Serve with sauce.

Nutrition Facts : Calories 1243.3, Fat 79.5, SaturatedFat 28.3, Cholesterol 278.1, Sodium 1392.8, Carbohydrate 40, Fiber 4.1, Sugar 2.3, Protein 86.9

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