{Recipes} Chicken Turnovers

I made these tasty little chicken turnovers for dinner tonight. My friend Mary gave me this recipe, and it's a new favorite!

Ingredients:
~ 1 lb boneless chicken breast
~ 1 box Pepperidge Farm Puff Pastry Sheets, thawed according to package directions
~ 1 small onion, chopped
~ 1 tsp dried parsley
~ 1 chicken bouillon cube
~ 1 tbsp cornstarch
~ S&P

Directions:
1. Place the chicken, chopped onion, S&P and about 1 1/2 cups of water in a medium saucepan and cook for approximately 20 minutes or until thoroughly cooked.
2. Remove chicken and onions with a slotted spoon and place in food processor with the parsley. Add 1/4 cup of broth. Use pulse setting and process until coarsely chopped. Reserve the rest of the broth to make gravy.
3. Cut each sheet of puff pastry into 4 squares.
4. Place approximately 1/4 cup of filling into the center of the square. Fold in half to form a triangle and press edges together.
5. Place on ungreased cookie sheet and bake at 400 degrees for 15 minutes or until golden brown.
6. To make gravy, dissolve cornstarch in 1/4 cup of water and add to the reserved broth with the bouillon cube. Stir over medium heat until it reaches a low boil.

***These freeze well so you can use at a later time.
***Mary told me she substitutes other fillings in these, too {ham & cheese, steak & cheese, etc}. Mmmmm!
***Mary also suggested making "minis" of these by cutting the puff pastry into smaller squares and using them as appetizers....GREAT IDEA!


The recipe suggested serving the chicken turnovers with mashed potatoes and corn, which sounds really good. I didn't have time to make mashed potatoes tonight, so instead I make steak {potato} fries and zucchini sticks. ***Just slice potatoes and zucchini in strips/wedges, drizzle with a little EVOO, and season with a little S&P. Pop in oven for approximately 20-25 minutes on 350 degrees. {I nuke my potatoes for about 2-3 minutes first to speed along the baking process}.

Thank you for sharing this recipe with me, Mar! I'll have leftovers at work tomorrow for my lunch!

ENJOY!