Easy Weeknight Chicken Pot Pie Turnovers

Baked Pillsbury® pie crusts stuffed with Green Giant® veggies, Betty Crocker® potatoes and Progresso™ Recipe Starters™ mushroom cooking sauce gives you delicious pot pie – perfect for dinner.

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Servings 4

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( 3 ) Ratings

3 Ratings

5 Stars 67%

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866ec8f3-175c-4506-a076-935c76cef798

ingredients 6
Prep Time 15 min
Total Time 35 min

Ingredients

1: can (18 oz) Progresso™ Recipe Starters™ creamy roasted garlic with chicken stock cooking sauce

1 1/2: cups Green Giant® Valley Fresh Steamers® frozen mixed vegetables (from 12-oz bag)

1 1/2: cups chopped deli rotisserie chicken

1/2: cup instant mashed potatoes (dry)

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

1: egg, beaten, if desired

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Directions

1 Heat oven to 425°F. In 2-quart saucepan, heat cooking sauce and frozen vegetables over medium heat until warm. Stir in chicken, dry potatoes, 1/2 teaspoon salt and 1/8 teaspoon pepper; stir until thickened.
2 Remove pie crusts from pouches; unroll on work surface. Cut each crust in half; place halves on ungreased cookie sheet. Top 1 side of each crust half with 1 cup of the chicken mixture. Fold dough over filling; press all outside edges with fork to seal. Cut several slits in top of each to allow steam to escape. Brush with egg.
3 Bake 15 to 25 minutes or until crust is golden brown. Let stand 5 minutes before serving.

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Review & Comments

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Makise_Kurisu

report Posted Mar. 14, 2013 5:28 PM

This recipe is great. But I did find that the serving size was a bit big. I got 6 turnovers and they were huge! But, regardless of size, this recipe was great. Would make it again.

ifjesuswereajedi

report Posted Feb. 20, 2013 10:42 AM

First attempt at any sort of "Chicken Pot Pie" and I was really pleased with this recipe. So easy to make and so very tasty!! The portion size is pretty big. Could easily split down the middle for 8 still big servings as well!