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Easy Weeknight Chicken Pot Pie Turnovers
Food & Drink
cups frozen mixed vegetables
tablespoons Gold Medal™ all-purpose flour
cup Progresso™ chicken broth (from 32-oz carton)
cups diced cooked chicken breast
tablespoons heavy whipping cream
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.