Chicken Pot Pie Turnovers
Ingredients
- 1 package of Gardein Chicken Scallopini cubed
- 1 cup of Onions chopped
- 2 cloves of Garlic minced
- 1 large Carrot or 1 cup Cubed
- 2 Small Gold Potatoes peeled and cubed
- 1 Celery stalk chopped
- 3/4 cup Frozen Peas
- 2 Tbsp of Vegan Butter
- 1 Tbsp of Dijon Mustard
- 1 tsp of Tarragon
- 1 1/2 tsp of Thyme
- 2 tsp of Poultry Seasoning
- 2 Tbsp of Flour plus more for dusting
- 1 1/4 cups Vegetable Broth
- 1 cup Plant Milk
- Salt & Pepper to taste
- 3 sheets of Pepperidge Farm Puff Pastry cut into equal squares
Preparation
Saute the Onion, Celery and Carrots in the melted Butter.
Once the Onions begin to soften add in the Potatoes, Spices and Garlic and continue to saute on med low heat.
Add in the Flour and coat the vegetable mixture well. Continue to cook for a few minutes while stirring.
Add in the Vegetable broth and raise the heat just bit to get the mixture to bubble.
Add in the Chicken, Mustard and 3/4 cup of the Plant Milk (reserve 1/4 cup for brushing the dough). Continue to cook on med low heat stirring occasionally. Let the mixture thicken by cooking for about 10-15 minutes.
Add in the frozen peas, mix well and check for seasoning. Remove the mixture from the heat to cool.
Cut each thawed Puff Pastry sheet into 4 equal squares and on a floured surface gently roll each square out just a little bit to loosen it up.
Fill the center of each square with about 2 Tbsp of the Chicken Pot Pie mixture. Using your finger rub a little bit of water along the edges of the dough and fold the square diagonally to form a triangle. Secure the edges with your fingers and then press them down with a fork.
Brush the turnovers with the remaining 1/4 cup Plant Milk, cut 1 or 2 small vent holes on the top and bake at 400 for 15-18 minutes or until golden brown. Let cool slightly before serving.
