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Easy Weeknight Chicken Pot Pie Turnovers

posted in Food & Drink > Recipes
09/10/2016
  • 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 Pillsbury™ refrigerated pie crusts, softened as directed on box

  • 1 Heat oven to 400°F.
    2 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.
    3 Beat broth into vegetable mixture with whisk; cook over medium-high heat, beating constantly, 2 to 3 minutes or until thickened.
    4 Stir in chicken, whipping cream, salt and pepper; continue cooking 2 minutes. Remove from heat; cool 10 minutes.

  • 5 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.
    6 Spoon 2 to 3 tablespoons chicken filling into each crust; fold over. Press with fork to seal.
    7 Bake about 15 minutes or until golden brown.

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