Curried Chicken Turnovers

Enjoy your dinner with curried chicken turnover made with Pillsbury® refrigerated pie crusts - perfect for Asian cuisine that can be ready in 40 minutes.

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Servings 14

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ingredients 6
Prep Time 15 min
Total Time 40 min

Ingredients

1/3: cup raisins

1/3: cup sour cream

1/4: cup mango chutney

1 1/4: teaspoons curry powder

1: (5-oz.) can chunk chicken in water, drained

1: box Pillsbury® refrigerated pie crusts, softened as directed on box

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Directions

1 Heat oven to 400°F. In medium bowl, combine all ingredients except pie crusts; mix well.
2 Remove pie crusts from pouches. Unfold crusts; press out fold lines. With 3 1/2-inch round cutter, cut 14 rounds from crusts.
3 Place about 1 tablespoon chicken mixture in center of each dough round. Brush edge of each round with water. Fold in half over filling; press edges with fork to seal. Place on ungreased cookie sheet.
4 Bake at 400°F. for 18 to 23 minutes or until light golden brown. Serve warm.

EXPERT TIPS

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Expert Tips

To make an easy dipping sauce for the chicken turnovers, mix 2/3 cup sour cream with 1/3 cup prepared mango chutney. Top it off with a dash of curry powder or chopped fresh cilantro.