This week the #SundaySupper crew is bringing you budget friendly recipes.  What could be more budget friendly than chicken pot pie?  Its comforting, its home, it is warmth.  Its chicken and gravy and vegetables all wrapped in a buttery flaky dough-Chicken Potpie Turnovers.

Chicken Pot Pie Turnovers

Today’s #SundaySupper is co-hosted by T.R. of Gluten Free Crumbley and David of Cooking Chat.

What could be more fun than saving money?  Well, saving money making recipes with ingredients that you almost always have around or are inexpensive to purchase and incorporate into a meal. Today’s meal cost was approximately $2 per serving, if that!  You can’t buy any meal anywhere that cheap and have it be this good!

Chicken Pot Pie Turnovers

One of my favorite all time meals is the pot pie.  I remember getting the frozen pot pies as a kid and thinking how yummy they were.  It was all about getting to have something I rarely had that made me love it so much.  Mom didn’t buy pre-made frozen meals often, so to me, that was a treat.  I still love those chicken pot pies from the freezer, but I don’t buy them.  I want homemade,  I want the satisfaction of knowing I made something yummy and delicious and good on the wallet at the same time!

These Chicken Pot Pie Turnovers are an attempt to recreate the pot pie of my past, with a dough that is buttery and flaky and ever oh so tasty and a hand pie that is also easy to just pick up and eat.  🙂  I hope you will like my version of this recipe.  If you are someone who does not use wine, you can substitute another 1/2 cup of chicken broth.  Enjoy!

Chicken Potpie Turnovers #SundaySupper
Author: Grumpy’s Honeybunch
Prep time:
Cook time:
Total time:
Serves: 4 servings
Ingredients
  • 2-1/2 cups cooked, cubed chicken
  • 2 Tablespoons butter
  • 2 garlic cloves, minced
  • 1/2 cup white wine
  • 1-1/2 cups chicken stock
  • 2 tablespoons flour
  • 1 cup frozen mixed vegetables
  • 1 sheet phyllo dough
  • 1 egg, beaten
Instructions
  1. Pre-heat oven to 375 degrees.
  2. Melt 2 tablespoons butter in hot skillet. Turn heat down to medium. Add garlic cloves and stir constantly, cooking until lightly browned. Stir in 1 tablespoon flour and cook until flour is browned. Add 1/2 cup white wine, swirl pan and whisk into flour. Add 1 cup chicken stock and whisk to prevent lumping. Bring to a low boil, turn down to a simmer.
  3. Whisk remaining tablespoon flour with 1/2 cup chicken broth until combined. Add to hot broth mixture and whisk until thickened. Stir in Chicken and simmer until chicken is just warmed through. Stir in 1 cup frozen mixed vegetables and stir until coated with gravy. Remove from heat and let sit for 10 minutes to cool.
  4. Roll out phyllo dough on a lightly floured surface. Cut into squared by cutting in half horizontally and vertically. You will have 4 squares.
  5. Roll each square out to increase the size by about 1/2 inch circumference. Place square on parchment lined cookie sheet. Place 1/2 cup of pot pie filling in center of dough. Fold the square into a triangle. Press edges together with tines of a fork. Repeat with remaining phyllo squares.
  6. Brush tops of turnover with well beaten egg wash. Cut a small slit in top of turnover to allow steam to escape.
  7. Bake for 30 minutes, until turnovers have browned. Remove from oven and let cool at least 10 minutes prior to serving.

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