These are individual chicken pot pies without the pot or pan; I make a dozen and freeze them until needed. The piecrust crisps best when the filling is not soggy; to add moisture after reheating, serve with a light Bechamel sauce or gravy.
One dozen turnovers (recipe can be divided for smaller batch)
- 4-5 cups shredded cooked chicken
- 1 cup light sour cream
- 15 oz can sweet kernel corn, drained
- 16 oz frozen vegetable soup mix (potatoes, carrots, peas, corn, green beans, lima beans, okar, celery, onions)
- 12 oz frozen green peas
- 2 teaspoons salt
- 1/2 teaspoon pepper
- 6 flaky pie crusts (1/2 crust per turnover) – see pie crust instructions
- 6 Cups sifted flour
- 3 teaspoon salt
- 2-1/4 Cups Shortening
- 3/4 Cup Ice water
Mix up the pie crust dough, and cover with a damp cloth while you prepare the filling.
In a really large bowl, combine the canned and frozen vegetables, salt, pepper, and chicken. Add the sour cream and mix thoroughly. You should have approximately 12 cups of turnover filling.
Line two large baking sheets with parchment paper.
Divide the pie crust dough into 12 similarly sized balls. Scatter flour over a rolling mat and dust the rolling pin. Partially roll out one of the turnover dough balls and cover it with waxed paper to finish rolling out a thin layer of crust in a slightly oval shape.
Peel the piecrust off the rolling mat while leaving the waxed paper in place. (Flip the mat over so the waxed paper is on your left palm and peel the mat away from the dough). Flip the dough side down onto the parchment covered baking sheet and peel away the waxed paper. Place one cup of filling in the center of the crust and fold the long ends into the center of the crust and filing. Fold the open sides into meet the center crust. Press all the edges into each other, then flip the ‘seam-side’ down so that the smooth ‘top’ of the turnover bakes first.
Heat the oven to 350° F.
Continue using the waxed paper for the next 11 dough balls. Replace if it begins to tear. Prepare all dozen turnovers, placed seam side down on the two baking sheets.
Bake the first pan of turnovers on a high rack –but not the top-most level– in the oven for 20 minutes at 350°F. Carefully remove the pan and use a pancake turner to flip the turnovers over so that the seam side is now up.
Bake another 10 minutes.
Leave the pan in place but change the oven to broil. Broil the tops of the turnovers 3-4 minutes only to nicely brown the crust.
Serve warm, preferably with a light sauce, gravy, or even salsa plus a side salad.
Makes 12 hearty appetite turnovers. Lighter appetites may be satisfied with half of a turnover.