Best 16 Chicken Turnovers Recipes

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Indulge in the delightful flavors of flaky chicken turnovers, a delectable combination of savory fillings wrapped in golden-brown pastry. These handheld delights are perfect for any occasion, whether it's a quick lunch, a hearty snack, or an impressive appetizer. With variations ranging from classic chicken and vegetable fillings to creative twists like BBQ chicken and spinach-feta, these recipes offer a tantalizing array of flavors to satisfy every palate. Get ready to embark on a culinary journey that will leave your taste buds craving more.

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

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 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.

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.

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!

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.

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 POT PIE TURNOVERS-YUM!



Chicken Pot Pie Turnovers-Yum! image

Using leftover chicken makes this ecomical and easy! Just saw this on Ten Dollar Dinners with Melissa d'Arabian Episode: Cost-Cutting Comfort and it looks so good, and something I might make for my kids, or for me making it vegetarian!

Provided by Sharon123

Categories     Chicken

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 15

2 tablespoons butter (or margarine)
1/2 onion, chopped small
1 carrot, chopped small
1 stalk celery, chopped small
kosher salt
fresh ground black pepper
2 garlic cloves, minced
2 teaspoons dried thyme (1/2-1 tsp. fresh thyme)
1 tablespoon flour, plus more for dusting
1/2 cup white wine
1 cup chicken stock (or vegetable stock)
1 teaspoon Dijon mustard
1/2-1 cup frozen peas
1 1/2 cups cubed cooked chicken (or shredded)
1 sheet frozen puff pastry, thawed

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(if making vegetarian you can use more veggies or tofu, seitan, mushrooms are good in it too) and cook on a very low simmer until the sauce thickens up into a gravy, 5-10 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 with a rolling pin. 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 on the edges 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. Enjoy!
  • Note:.
  • To make this vegetarian, use vegetarian "chicken" or just use more veggies.

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.

MINI CHICKEN TURNOVERS (OAMC)



Mini Chicken Turnovers (Oamc) image

These are some great little appetizers that I found online ages ago. I've served them at birthday parties and holiday parties. They can also be made ahead and frozen, see notes below. I haven't tried that yet, there have never been enough left, but if you try it, let me know if the times are accurate!

Provided by Gatorbek

Categories     < 60 Mins

Time 50m

Yield 2 1/2 dozen, 15 serving(s)

Number Of Ingredients 13

3 tablespoons chopped onions
3 tablespoons butter
2 cups cooked chicken, chopped very fine
3 tablespoons chicken stock
1/4 teaspoon garlic salt
1/4 teaspoon poultry seasoning
1/4 teaspoon black pepper
3 ounces cream cheese, room temperature, cubed
1 1/2 cups flour
1/2 teaspoon salt
1/2 teaspoon paprika
1 cup butter, chilled
5 tablespoons cold water

Steps:

  • Melt the butter in a skillet over medium heat. Add the onions and saute until tender, about 5-7 minutes. Stir in the chicken, stock, garlic salt, poultry seasoning, pepper, and cream cheese. Mix until the cream cheese is fully incorporated, then remove from heat and set aside.
  • Preheat oven to 375 degrees F.
  • In a large bowl or food processor, mix together the flour, salt, and paprika. Cut in the butter until coarse crumbs form. Gradually add the water until dough forms a ball.
  • On a lightly floured surface, roll out the pastry to 1/16 inch thick. Cut with a 2 1/2 inch biscuit cutter (or turn a drinking glass upside down!). Reroll scraps and continue cutting circles until dough is used up, taking care not to roll in too much additional flour in the process.
  • Place 1 heaping teaspoon of the filling on half of each pastry round. Moisten edges with water and fold in half to form a half moon. Press edges gently with a fork, then pierce the top of each turnover to vent steam.
  • Arrange turnovers on a baking sheet and bake for 15 to 20 minutes until golden brown.
  • ** To freeze: Bake as directed, then allow to cool completely. Place cooled turnovers back on a baking sheet in the freezer until solid. Frozen turnovers may be stored in a freezer bag.
  • ** To reheat: Place frozen turnovers on a baking sheet. Bake at 375 for 5-7 minutes until heated through.

Nutrition Facts : Calories 227.4, Fat 17.9, SaturatedFat 10.7, Cholesterol 59, Sodium 242.9, Carbohydrate 10.2, Fiber 0.4, Sugar 0.4, Protein 6.6

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.

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

CHEESY CHICKEN AND BACON TURNOVERS



Cheesy Chicken and Bacon Turnovers image

A chicken and cheese filled turnover, made with store bought crescent dough. These are great for kids on the go, they travel well.

Provided by Chef Shantal

Categories     Lunch/Snacks

Time 30m

Yield 4 Turnovers, 4 serving(s)

Number Of Ingredients 8

1 cup cheddar cheese, shredded
1 cup boneless skinless chicken breast, cooked and diced
4 slices bacon, cooked, drained, and crumbled
1/2 cup broccoli, chopped
2 green onions, thinly sliced
1/3 cup mayonnaise
2 tablespoons ranch salad dressing
1 (8 ounce) can crescent roll dough (like Pilsbury)

Steps:

  • Preheat oven to 350 (180 C).
  • Combine chicken, cheese, bacon, broccoli, green onions, mayonaise and ranch dressing, mix well.
  • Unroll crescent rolls and separate into 4 rectangles.
  • Place one quarter of the chicken mixture on each rectangle.
  • Stretch dough to completely enclose filling and crimp edges with fork to seal.
  • Bake on parchment-lined or greased baking sheet for 20 minutes or until golden.
  • Cool for a few minutes before serving.

Nutrition Facts : Calories 511.4, Fat 33.7, SaturatedFat 11.8, Cholesterol 80.6, Sodium 889.4, Carbohydrate 36.3, Fiber 2.6, Sugar 4.5, Protein 15.8

PESTO CHICKEN TURNOVERS



Pesto Chicken Turnovers image

When it comes to food, I'm all about anything in a pocket-pita bread, bierocks, empanadas and more. These Italian-inspired turnovers are great for dinner and even better the next day. For smaller ones, use a single crescent roll with a level tablespoon of filling. -Greg Munoz, Sacramento, California

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 5

2 tubes (8 ounces each) refrigerated seamless crescent dough sheets
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 package (9 ounces) ready-to-use grilled Italian chicken strips
1 cup shredded part-skim mozzarella cheese
3 tablespoons prepared pesto

Steps:

  • Preheat oven to 375°. Unroll both tubes of crescent dough and cut each into 4 rectangles., In a large bowl, combine spinach, chicken, cheese and pesto; spoon 3/4 cup in the center of 4 of the rectangles. Top with remaining rectangles; pinch seams to seal. Place on greased baking sheets; cut 3 slits in top of each turnover. Bake 18-22 minutes or until golden brown. Freeze option: Freeze cooled turnovers in an airtight freezer container. To use, reheat turnovers on a greased baking sheet in a preheated 375° oven until heated through.

Nutrition Facts : Calories 579 calories, Fat 26g fat (10g saturated fat), Cholesterol 54mg cholesterol, Sodium 1275mg sodium, Carbohydrate 57g carbohydrate (11g sugars, Fiber 2g fiber), Protein 33g protein.

CHICKEN LIVER TURNOVERS



Chicken Liver Turnovers image

Shortly after I bought some pocket cutters to make turnovers (cuts on one side and then you use the other side to seal the turnovers), I created this recipe as a tasty way to eat chicken livers...which I love. Feel free to subsitute your favorite pie crust for the store bought mix.

Provided by karen

Categories     Chicken Livers

Time 50m

Yield 9 med turnovers, 9 serving(s)

Number Of Ingredients 10

1/3 cup flour
1 teaspoon salt
1/4 teaspoon pepper
8 ounces chicken livers
3 tablespoons butter
1/4 cup onion, finely chopped
2 tablespoons parmesan cheese, fresh
1/4 teaspoon dried rosemary
1 (10 ounce) package pie crust mix
1 egg, beaten (optional)

Steps:

  • In a bag, combine flour, salt and pepper.
  • Shake chicken livers, a few at a time, in bag to coat with seasoned flour.
  • Melt butter in medium skillet, then saute livers, turning until browned and insides are no longer pink (about 10 minutes).
  • Remove livers and chop.
  • In the same skillet, saute onion until tender, about 3 minutes. Remove from heat.
  • Add cheese, rosemary and liver, stirring to combine.
  • Preheat oven to 400 degrees.
  • Make piecrust as package label directs (or your own favorite piecrust).
  • On a lightly floured surface, roll pastry 1/8 inch thick.
  • Use medium pocket cutter to cut dough (or a round doughnut sized cookie cutter).
  • Place 1-2 tablespoons of liver mixture in center of dough, fold over dough and seal edges.
  • NOTE: If you want a golden crust, brush top with beaten egg before baking.
  • Bake on an ungreased cookie sheet for 20 minutes or until lightly browned.
  • NOTE: These turnovers freeze really well. Place in a ziplock storage back in freezer and remove the turnovers as you want to make them. Place frozen turnovers on a cookie sheet or low sided pan and bake in a 350-400 degree oven for 20-30 minutes until hot. I usually throw them into the oven with whatever else I am cooking, so the temperature & time varies.

Nutrition Facts : Calories 251.6, Fat 15.4, SaturatedFat 5.6, Cholesterol 98.8, Sodium 560, Carbohydrate 20.6, Fiber 0.2, Sugar 0.2, Protein 7.5

CHICKEN TURNOVERS



chicken turnovers image

honestly its a modified version of this recipe on ladyfingersprivatechef.com/ chicken florentine in puff pastry.

Provided by PATRICIA ELSTON

Categories     Chicken

Time 35m

Number Of Ingredients 6

1/2 pkg of spinach, or how ever much u want
4 chicken breasts, my modification chicken strips
1/2 an onion
1 Tbsp of minced garlic
1 sheet of puff pastry
1/2 c of alfredo sauce

Steps:

  • 1. thaw out the puff pastry for 40 minutes or more, and wash the spinach, preheat oven 375 degrees.
  • 2. put a little evoo in a pan and add the onions when they become transluscent add the garlic and spinach
  • 3. once the spinach is withered, put aside in a bowl. next cooked the chicken if you used chicken strips, if you used real chicken then cook that first.
  • 4. mix the spinach mixture with the chicken then add the alfredo sauce and mix it all together.
  • 5. roll out the puff pastry and cut squares big enough for a tablespoon of the chicken mixture, fold it over and use a fork to close it. brush with eggwash mixture.
  • 6. once finished put them in the preheated oven for 20 minutes.
  • 7. as a side dish you can cook green beans and the fry recipes i have put up, DA-LISH!!! 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

Tips:

  • Choose the right chicken. Use boneless, skinless chicken breasts or thighs for best results. If you're using chicken breasts, pound them thin to ensure even cooking.
  • Season the chicken well. Use a variety of spices and herbs to flavor the chicken, such as garlic powder, onion powder, paprika, salt, and pepper.
  • Cook the chicken until it's cooked through. Use a meat thermometer to ensure that the internal temperature of the chicken reaches 165 degrees Fahrenheit.
  • Use a good quality puff pastry. The puff pastry is what gives the turnovers their flaky texture. Look for a puff pastry that is made with butter, not margarine.
  • Don't overfill the turnovers. If you overfill them, they will be difficult to seal and the filling may leak out.
  • Bake the turnovers until they are golden brown. This will ensure that the puff pastry is cooked through and the filling is heated.

Conclusion:

Chicken turnovers are a delicious and easy-to-make appetizer or main course. They are perfect for parties or potlucks, and they can be made ahead of time. With a few simple tips, you can make sure that your chicken turnovers are perfect every time.

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