Best 12 Chicken Turnover Recipes

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Indulge in the culinary delight of chicken turnovers, a delightful combination of flaky pastry and savory chicken filling. These golden-brown pockets of goodness are perfect for a quick and satisfying meal or as a delectable appetizer. Our collection of chicken turnover recipes offers a variety of flavors and techniques to suit every taste and skill level. From classic recipes with a simple filling of chicken, vegetables, and herbs to more adventurous creations featuring unique ingredients and cooking methods, there's a recipe here to tantalize your taste buds. Whether you prefer traditional baked turnovers or prefer the crispy crunch of fried turnovers, our recipes provide step-by-step instructions and helpful tips to ensure perfect results every time. So, gather your ingredients, preheat your oven or heat your oil, and let's embark on a culinary journey that will leave you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

EASY CHICKEN TURNOVERS



Easy Chicken Turnovers image

I adopted this recipe from the Recipezaar account as I am always on the look out for make ahead recipes. I think these will freeze well and I look forward to trying that. This is the original introduction: "I needed to use up some cooked chicken and also wanted something quick, so, this is what I came up with. It was a hit at my house, I hope it is at yours too!(:" (thanks cbw)

Provided by Pamela

Categories     Lunch/Snacks

Time 30m

Yield 8 turnovers

Number Of Ingredients 7

1 (10 ounce) can cream of chicken soup
2 cups cubed chicken
1 cup shredded cheese (I use colbyjack, but that's just a personal preference)
salt and pepper, to taste
1 (16 1/3 ounce) can refrigerated biscuits (I use Pillsbury Grands)
2 tablespoons melted butter or 2 tablespoons butter-flavored cooking spray
1/4 cup Italian seasoned breadcrumbs

Steps:

  • Heat oven to 375°F.
  • Mix soup, chicken, cheese, and salt and pepper in small bowl.
  • Roll or pat each biscuit into 5inch circle and place about 1/4cup filling on each circle.
  • Wrap dough around chicken and press the edges to seal.
  • Place on ungreased cookie sheet and top with butter and bread crumbs.
  • Bake at 375 for 20-25 minutes, or until golden brown and enjoy!

TINY CHICKEN TURNOVERS



Tiny Chicken Turnovers image

These turnovers make great appetizers and they're worth the extra effort because they taste so good! For do-ahead appetizers, they can be baked, frozen and reheated at 375degrees F (190 degrees C) for 5-7 minutes.

Provided by Amanda Andrews

Categories     Appetizers and Snacks     Pastries

Yield 15

Number Of Ingredients 13

3 tablespoons chopped onion
3 tablespoons butter
1 ¾ cups shredded, cooked chicken meat
3 tablespoons chicken stock
¼ teaspoon garlic salt
¼ teaspoon poultry seasoning
¼ teaspoon ground black pepper
1 (3 ounce) package cream cheese, diced
1 ½ cups all-purpose flour
½ teaspoon salt
½ teaspoon paprika
1 cup butter, chilled
5 tablespoons cold water

Steps:

  • In a large skillet saute the onion in the butter until tender. Stir in the chicken, chicken broth, garlic salt, poultry seasoning, pepper and cream cheese. Remove from heat and set aside.
  • Preheat oven to 375 degrees F (190 degrees C).
  • In a large bowl mix together the flour, salt and paprika; cut in butter until mixture resembles coarse crumbs. Gradually add water, tossing with a fork until a ball forms.
  • On a floured surface roll out the pastry to 1/16 inch thick. Cut with a 2 1/2 inch round cookie or biscuit cutter. Reroll scraps and cut more circles until the pastry is used up.
  • Mound a heaping teaspoon of filling on half of each circle. Moisten edges with water and fold pastry over filling to make a half moon shape. Press edges with a fork to seal. Prick tops with a fork for steam vents.
  • Place turnovers on a baking sheet and bake at 375 degrees F (190 degrees C) for 15 to 20 minutes or until golden brown.

Nutrition Facts : Calories 220.4 calories, Carbohydrate 10 g, Cholesterol 57.1 mg, Fat 17.4 g, Fiber 0.4 g, Protein 6.3 g, SaturatedFat 10.7 g, Sodium 236.9 mg, Sugar 0.1 g

CHICKEN AND LEEK CORNISH TURNOVER



Chicken and Leek Cornish Turnover image

Provided by Giada De Laurentiis

Categories     main-dish

Time 2h

Yield 4 servings

Number Of Ingredients 21

1/4 cup extra-virgin olive oil
1 large leek, white and light green part only, thinly sliced
1 medium carrot, peeled and chopped into 1/4-inch rounds
4 ounces button or cremini mushrooms, sliced
One 6-ounce Yukon gold potato, peeled and diced into 1/2-inch pieces
2 cloves garlic, minced
3 tablespoons chopped fresh thyme leaves
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons unsalted butter, at room temperature
2 tablespoons all-purpose flour
1 cup milk, at room temperature
1/3 cup grated Parmesan
1/2 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
Pinch ground nutmeg
1 large store-bought rotisserie chicken breast, shredded to yield 1 1/2 cups of meat
Kosher salt and freshly ground black pepper
All-purpose flour, for dusting
One 9-inch square sheet frozen puff pastry, thawed
1 large egg, beaten

Steps:

  • Place an oven rack in the center of the oven and preheat to 400 degrees F. Line a baking sheet with parchment paper.
  • For the filling: Heat the oil over medium-high heat in a large skillet. Cook the leeks until slightly softened, about 3 minutes. Add the carrots, mushrooms, potato, garlic, thyme, salt and pepper. Stir frequently until the vegetables are tender, about 12 minutes.
  • For the sauce: Melt the butter over medium heat in a 1-quart saucepan. Add the flour and whisk until smooth, about 2 minutes. Add the milk, whisking constantly to prevent lumps. Simmer over medium heat, whisking constantly, until the sauce is thick and smooth, about 10 minutes. Remove the pan from the heat and stir in the cheese, salt, pepper and nutmeg.
  • Combine the vegetable mixture, sauce and chicken in a medium bowl. Season with salt and pepper. Cool the filling completely, about 20 minutes.
  • Roll out the pastry into a 10-by-10-inch square on a lightly floured surface. Transfer the pastry to the prepared baking sheet. Lightly brush the edges of the pastry with beaten egg using a pastry brush. Spoon the filling onto one side of the pastry. Fold the pastry over to encase the filling. Fold and crimp the edges of the pastry together to seal the filling. Brush the top of the pastry with beaten egg. Cut a 1/2-inch-long slit in the top of the pie using a paring knife.
  • Bake until puffed and golden, 30 to 35 minutes. Cool for 15 minutes and slice into 4 pieces.

CHICKEN TURNOVERS



Chicken Turnovers image

From Stevens, Pennsylvania, Sandralee Herr shares her yummy recipe for hot and filling appetizers. "This is a great way to use up leftover chicken," advises Sandralee. "Sometimes, I serve it with fruit salad for a delicious, light meal for up to four people."

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield 8 servings.

Number Of Ingredients 7

1 cup diced cooked chicken breast
1 cup shredded reduced-fat cheddar cheese
1/4 cup chopped celery
1 tablespoon finely chopped onion
1/4 teaspoon salt
1/4 teaspoon pepper
1 tube (8 ounces) refrigerated reduced-fat crescent rolls

Steps:

  • In a small bowl, combine the chicken, cheese, celery, onion, salt and pepper. Separate crescent dough into eight triangles; top each with chicken mixture. Fold dough over and seal edges. , Place on an ungreased baking sheet. Bake at 375° for 13-17 minutes or until golden brown. Serve warm.

Nutrition Facts : Calories 169 calories, Fat 8g fat (3g saturated fat), Cholesterol 24mg cholesterol, Sodium 338mg sodium, Carbohydrate 13g carbohydrate (4g sugars, Fiber 0 fiber), Protein 11g protein.

MINI CHICKEN TURNOVERS



Mini Chicken Turnovers image

I've been making these hearty, tiny turnovers for years. They take a little extra time to assemble, but it's worth it since they taste so special. -Mary Detweiler, Middlefield, Ohio

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield about 2-1/2 dozen.

Number Of Ingredients 13

FILLING:
3 tablespoons chopped onion
3 tablespoons butter
1-3/4 cups shredded cooked chicken
3 tablespoons chicken broth
1/4 teaspoon each garlic salt, poultry seasoning and pepper
3 ounces cream cheese, cubed
PASTRY:
1-1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon paprika
1/2 cup cold butter, cubed
4 to 5 tablespoons cold water

Steps:

  • In a large skillet, saute onion in butter until tender. Stir in chicken, broth, seasonings and cream cheese; set aside. , In a large bowl, combine flour, salt and paprika; cut in butter until mixture resembles coarse crumbs. Gradually add water, tossing with a fork until a ball forms. , On a floured surface, roll out pastry to 1/16-in. thickness. Cut with a 2-1/2-in. round cookie cutter. Reroll scraps and cut more circles. Mound a heaping teaspoon of filling on half of each circle. Moisten edges with water; fold pastry over filling and press edges with a fork to seal. , Place on ungreased baking sheets. Repeat with remaining pastry and filling. Prick tops with a fork. Bake at 375° for 15-20 minutes or until golden brown.

Nutrition Facts : Calories 171 calories, Fat 12g fat (7g saturated fat), Cholesterol 43mg cholesterol, Sodium 236mg sodium, Carbohydrate 10g carbohydrate (0 sugars, Fiber 0 fiber), Protein 7g protein.

EASY WEEKNIGHT CHICKEN POT PIE TURNOVERS



Easy Weeknight Chicken Pot Pie Turnovers image

One of our go-to weeknight dinners, chicken pot pie, gets a mini makeover in this simple recipe - no fork required!

Provided by By Karly Campbell

Categories     Entree

Time 30m

Yield 8

Number Of Ingredients 9

3 tablespoons butter
1 1/2 cups frozen mixed vegetables
3 tablespoons Gold Medal™ all-purpose flour
1 cup Progresso™ chicken broth (from 32-oz carton)
1 1/2 cups diced cooked chicken breast
2 tablespoons heavy whipping cream
1 teaspoon salt
1 teaspoon pepper
1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box

Steps:

  • Heat oven to 400°F.
  • In 2-quart saucepan, melt butter over medium heat. Stir in frozen vegetables; cook 3 minutes. Sprinkle flour over vegetables; stir well. Cook 1 minute.
  • Beat broth into vegetable mixture with whisk; cook over medium-high heat, beating constantly, 2 to 3 minutes or until thickened.
  • Stir in chicken, whipping cream, salt and pepper; continue cooking 2 minutes. Remove from heat; cool 10 minutes.
  • Meanwhile, unroll crusts on work surface; lightly roll crusts to make slightly larger. Cut 5-inch diameter circles in crust, reserving scraps to reroll to cut a total of 8 circles. Place on 2 ungreased large cookie sheets.
  • Spoon 2 to 3 tablespoons chicken filling into each crust; fold over. Press with fork to seal.
  • Bake about 15 minutes or until golden brown.

Nutrition Facts : Calories 330, Carbohydrate 31 g, Cholesterol 45 mg, Fat 3, Fiber 1 g, Protein 10 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 720 mg, Sugar 1 g, TransFat 0 g

CHICKEN POT PIE TURNOVERS



Chicken Pot Pie Turnovers image

Provided by Melissa d'Arabian : Food Network

Time 1h25m

Yield 4 servings

Number Of Ingredients 15

2 tablespoons butter
1/2 onion, chopped
1 carrot, chopped
1 stalk celery, chopped
Kosher salt and freshly ground black pepper
2 cloves garlic, minced
2 teaspoons dried thyme
1 tablespoon flour, plus more for dusting
1/2 cup white wine
1 cup chicken stock
1 teaspoon Dijon mustard
1/2 cup frozen peas
1 1/2 cups cubed or shredded cooked chicken
1 sheet frozen puff pastry, thawed
1 egg

Steps:

  • Preheat the oven to 375 degrees F.
  • Melt the butter in a large saute pan over medium heat. Cook the onions, carrots, and celery with salt and pepper, to taste, until the carrots soften, about 10 minutes. Add the garlic and thyme and cook for an additional minute, stirring frequently. Add the flour and cook off the raw flavor, about 1 minute more. Turn up the heat to medium-high and deglaze the pan with the wine. Whisk in the stock and Dijon mustard. Add the peas and chicken and cook on a very low simmer until the sauce thickens up into a gravy, 5 to 10 minutes. Remove from the heat and set aside.
  • On a lightly floured surface, unfold the pastry dough and cut into 4 even squares (cut once horizontally and once vertically). Gently roll out each square, increasing the size of the square by about 20 percent. Place the squares on a baking sheet and spoon the chicken mixture in the center. Fold the squares diagonally to create triangles. Pinch the edges together to create turnovers (use a little water if needed to bind). Press the edges with a fork to create a decorative border. Whisk the egg with a splash of water and brush the turnovers with the egg wash. Cut a small slit in the top to allow the steam to escape during baking. Bake the turnovers until golden brown, about 30 minutes. Let cool at least 10 minutes before serving as the insides will be very hot.

HEINZ 57 CHICKEN TURNOVERS



Heinz 57 Chicken Turnovers image

Provided by Food Network

Categories     main-dish

Time 30m

Yield 4 servings (1 turnover per serving)

Number Of Ingredients 5

1 Package (13.8 oz.) refrigerated pizza crust dough
1/2 cup Heinz 57®
1/2 cup Prepared spinach dip
2 cups Frozen cooked fajita-style chicken strips, thawed and chopped
1/2 cup Chopped red bell pepper

Steps:

  • Preheat oven to 400 degrees F. Coat a large baking sheet with nonstick cooking spray. Sprinkle work surface with a pinch of flour or cornmeal to prevent dough from sticking if desired. Unroll dough onto work surface and cut into 4 pieces.
  • In a small bowl, mix together Heinz 57® and spinach dip until smooth. Spread about 1/4 cup of Sauce mixture evenly on each piece of dough, leaving 1/2-in. around the edge. Arrange 1/2 cup of chicken and 2 Tbsp. of pepper onto one half of a dough piece. Gently fold dough over the filling to form a triangle shape. Seal the edges by crimping with fingertips or with a fork. Cut 1 or 2 slits on top of crust. Repeat with remaining dough pieces. Transfer turnovers to baking sheet and lightly coat with nonstick cooking spray.
  • Bake for 12 to 15 minutes, or until golden brown. Serve immediately.
  • TIP: If desired, add your favorite vegetables such as chopped tomatoes, sliced onions, roasted peppers or sliced mushrooms, to the filling.

CHICKEN POTPIE TURNOVERS



Chicken Potpie Turnovers image

"Don't deprive yourself of the joy of comfort food. I love these little potpie turnovers because they provide automatic portion control."

Provided by Melissa d'Arabian : Food Network

Time 1h20m

Yield 4 servings

Number Of Ingredients 22

2 tablespoons unsalted butter
1/2 onion, chopped
1 carrot, chopped
1 stalk celery, chopped
Kosher salt and freshly ground pepper
2 cloves garlic, minced
2 teaspoons dried thyme
1 tablespoon all-purpose flour, plus more for dusting
1/2 cup white wine
1 cup chicken stock
1 teaspoon dijon mustard
1/2 cup frozen peas
1 1/2 cups cubed or shredded cooked chicken
1 sheet frozen puff pastry, thawed
1 large egg
1 clove garlic, halved
1 teaspoon dijon mustard
1 tablespoon balsamic vinegar
Small splash of soy sauce
Kosher salt and freshly ground pepper
3 tablespoons olive oil
6 cups mixed greens (the darker the better; not iceberg!)

Steps:

  • Make the turnovers: Preheat the oven to 375 degrees F. Melt the butter in a large saute pan over medium heat. Add the onion, carrot and celery, season with salt and pepper to taste, and cook until the carrot softens, about 10 minutes. Add the garlic and thyme and cook for an additional minute, stirring frequently. Add the flour and cook off the raw flavor, about 1 minute more. Turn up the heat to medium high and deglaze the pan with the wine. Whisk in the stock and dijon mustard. Add the peas and chicken and cook at a very low simmer until the sauce thickens up into a gravy, 5 to 10 minutes. Remove from the heat and set aside.
  • On a floured surface, unfold the puff pastry and cut into 4 squares (cut once horizontally and once vertically). Gently roll out each square, increasing the size of the square by about 20 percent. Place on a baking sheet and spoon the chicken mixture in the center. Fold the squares in half diagonally to create triangles. Pinch the edges together to create turnovers (use a little water if needed to bind). Press the edges with a fork to create a decorative border. Whisk the egg with a splash of water and brush the turnovers with the egg wash. Cut a small slit in the tops to allow the steam to escape during baking. Bake the turnovers until golden brown, about 30 minutes. Let cool at least 10 minutes before serving as the insides will be very hot.
  • Meanwhile, make the salad: Rub the inside of a large wooden bowl with the garlic clove and then either discard it or save it for another use. Put the mustard in the bowl and whisk in the vinegar and soy sauce (a French secret!) vigorously for about 10 seconds to get a creamy consistency. Season with salt and pepper. Drizzle in the olive oil as slowly as possible with one hand while whisking as quickly as possible with the other hand to emulsify. Lay the salad greens on top of the dressing and toss just before serving. Serve with the turnovers.

CURRIED CHICKEN TURNOVERS



Curried Chicken Turnovers image

Whenever I have leftover chicken, these turnovers are on the menu. The tasty secret is in the curry. -Laverne Kohut, Manning, Alberta

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 8 servings.

Number Of Ingredients 10

1 cup finely chopped cooked chicken
1 medium apple, peeled and finely chopped
1/2 cup mayonnaise
1/4 cup chopped cashews or peanuts
1 green onion, finely chopped
1 to 2 teaspoons curry powder
1/4 teaspoon salt
1/4 teaspoon pepper
Pastry for double-crust pie
1 large egg, lightly beaten

Steps:

  • Preheat oven to 425°. In a small bowl, combine the first eight ingredients. Divide dough into eight portions., On a lightly floured surface, roll each portion into a 5-in. circle. Place about 1/4 cup filling on one side. Moisten edges of pastry with water. Fold dough over filling; press edges with a fork to seal., Place on greased baking sheets. Brush with egg. Cut 1/2-in. slits in top of each. Bake 15-20 minutes or until golden brown.

Nutrition Facts : Calories 512 calories, Fat 37g fat (17g saturated fat), Cholesterol 101mg cholesterol, Sodium 526mg sodium, Carbohydrate 34g carbohydrate (2g sugars, Fiber 2g fiber), Protein 11g protein.

CHICKEN TURNOVERS



Chicken Turnovers image

Great for leftovers and easy to prepare. Cook time is less than 30 minutes and prep time is negligible. Source courtesy of "recipegoldmine.com". Update: 09/17/2008 - as stated by a reviewer it clearly needs two 8 oz. rolls of crescent dinner rolls.

Provided by Manami

Categories     One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

8 ounces refrigerated crescent dinner rolls (1 tube - 8 count)
2 cups chopped cooked chicken
3 ounces cream cheese, softened
3 tablespoons chopped green onions
3 tablespoons chopped roasted pimientos
2 tablespoons milk
salt
fresh fresh coarse ground black pepper (optional)
2 tablespoons butter, melted
2 tablespoons seasoned dry bread crumbs

Steps:

  • Preheat oven to 350°F.
  • In a large mixing bowl combine softened cream cheese, milk, salt, pepper, pimento, green onion and chopped chicken.
  • Separate rolls into 4 6-inch squares.
  • Spoon 1/4 of the mixture into each square.
  • Bring corners together and seal.
  • Place on ungreased cookie sheet.
  • Brush with melted butter and sprinkle with seasoned bread crumbs.
  • Bake for 20-25 minutes.

Nutrition Facts : Calories 438.3, Fat 21.9, SaturatedFat 10.7, Cholesterol 120.6, Sodium 534.4, Carbohydrate 33.7, Fiber 2.6, Sugar 3, Protein 25.5

CURRIED CHICKEN TURNOVERS



Curried Chicken Turnovers image

These samosa-inspired puff-pastry triangles are filled with spiced chicken and peas. Their savory taste is not the only wonderful thing about them. Unbaked, they can be frozen for up to one month, so you can pop a couple in the oven at night for next day's lunch.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Yield Makes 16

Number Of Ingredients 18

Coarse salt
2 boneless, skinless chicken breast halves (about 1 pound total)
2 tablespoons vegetable oil
1 medium onion, coarsely chopped
2 garlic cloves, minced
2 teaspoons minced peeled fresh ginger
4 1/2 teaspoons curry powder
1/2 teaspoon ground cumin
1 tablespoon all-purpose flour, plus more for dusting
1 1/2 cups homemade or low-sodium store-bought chicken stock
1/2 cup plain yogurt
4 1/2 teaspoons tomato paste
1/4 cup applesauce
1/2 cup frozen peas (not thawed)
1/4 cup heavy cream
4 standard sheets puff pastry, thawed
1 large egg, lightly beaten
Cucumber Dipping Sauce

Steps:

  • Preheat oven to 400 degrees. Bring 1 quart water to a boil in a medium pot; add 1 tablespoon salt and the chicken. Reduce heat; simmer until chicken is cooked through, about 12 minutes. Transfer with a slotted spoon to a bowl; let cool. Shred chicken with a fork into 2-inch pieces.
  • Heat oil in a large low-sided stockpot over medium-high heat until hot but not smoking. Add onion, garlic, and ginger, and cook, stirring occasionally, until pale golden, about 8 minutes. Stir in curry powder, cumin, and flour; cook 1 minute. Add stock, and bring to a boil. Stir in yogurt, tomato paste, and applesauce; boil 1 minute. Reduce heat to medium; simmer, stirring occasionally, until mixture is thickened, about 30 minutes.
  • Stir in chicken and peas; cook until mixture is thick, about 3 minutes. Stir in cream and 2 teaspoons salt. Let cool.
  • Lay pastry sheets on a lightly floured surface; cut each into 4 squares. Spoon 2 tablespoons chicken mixture onto each square, leaving a 1-inch border. Brush edges with egg; fold squares to form triangles. Press edges to seal. (Unbaked turnovers can be frozen, wrapped in plastic and foil, 1 month; thaw before baking.)
  • Arrange on baking sheets. Bake until golden, 20 to 25 minutes. Serve with sauce.

Tips:

  • Mise en Place: Before you start cooking, make sure you have all of your ingredients and equipment ready. This will help you stay organized and avoid any scrambling during the cooking process.
  • Use Fresh Ingredients: The quality of your ingredients will greatly impact the taste of your chicken turnovers. Use fresh, high-quality chicken, vegetables, and herbs for the best results.
  • Season Generously: Don't be afraid to season your chicken and vegetables well. This will help to bring out their natural flavors.
  • Be Careful Not to Overfill the Turnovers: If you overfill the turnovers, they will be more likely to burst open during baking.
  • Bake the Turnovers Until They Are Golden Brown: The turnovers should be baked until they are golden brown on top and cooked through in the center. This will ensure that they are crispy on the outside and tender on the inside.

Conclusion:

Chicken turnovers are a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. They are also a great way to use up leftover chicken. With a little planning and effort, you can easily make chicken turnovers at home. So next time you're looking for a quick and easy meal, give this recipe a try. You won't be disappointed!

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