Chicken and Cheese Turnovers

Thursday, August 05, 2010



I came across this recipe on Wanna Be Balanced Mom's website and thought it looked absolutely delicious! It was right up my ally. I absolutely love any dinner that calls for chicken, veggies and cheese all wrapped up into a baked pie crust. I absolutely had to try it. I had all of the ingredients in the house so it was easy to whip up. I did end up swapping out the corn for broccoli because I just love broccoli and cheese anything. Having a recipe that doesn't require an extra trip to the grocery store is also a bonus! I ended up using Velveeta since I had that in the fridge, however, any type of shredded cheese will do.



Chicken and Cheese Turnovers

2 boneless, skinless chicken breasts
2 tablespoons olive oil
1 11-ounce can corn, drained or small bag of frozen broccoli
1 10.75-ounce can cream of chicken soup
1 cup shredded sharp cheddar cheese
1 15-ounce package refrigerated Pillsbury pie dough
1 large egg , beaten
1 tablespoon poppy seeds

Preheat oven to 350 degrees.

[1] Place the chicken breasts on a small, rimmed baking sheet or pie pan and drizzle with olive oil. Bake uncovered for 15-20 minutes or until cooked through. Let cool and cut into small cubes. You can also use a cooked rotisserie chicken or canned chicken if that makes life easier for you! I chose to cut up the raw chicken breasts into cubes and cooked them in a pan on the stove top. Saute until no longer pink on the inside.



[2] In a medium bowl, combine the chicken, your veggie of choice, soup and cheese. Unfold the pie crusts, according to package instructions.



[3] On a lightly floured surface, roll each pie crust into a 13 inch circle and cut into quarters.

[4]Spoon about ½ cup of the chicken mixture along one straight side of each quarter, about 1/2 inch from the edge.




[5] Brush the edges with egg and fold other straight side of the quarter over the filling.

[6] Seal the edges with a fork. Prick turnover several times with a fork. Brush egg over top of crusts and sprinkle with poppy seeds. I didn't have any poppy seeds so I went without.

[7] Place each pocket on a greased baking sheet. Bake for 25 minutes or until the pockets are golden brown. Serve immediately.

As you can see below, mine did not turn out as pretty as the picture above but you get the idea!!!



Another great feature about this meal is that you can freeze it and save it for another time. To do so, just wrap each pocket with plastic wrap and place them all inside a large ziptop freezer bag. Seal the bag and affix the cooking label. Lay flat in the freezer. When you are ready to enjoy them:

[1] Preheat the oven to 400 degrees.

[2] Unwrap each frozen pocket and place on a greased baking sheet. Bake for 25 minutes or until the pockets are golden brown. Serve immediately.

Enjoy!

12 comments:

  1. Sounds yummy! Thanks for sharing!

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  2. ooh, how cool!!! I love that you added broccoli instead, that sounds yummy!

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  3. here's another recipe you would totally love... this is from my friend Gia at fatcontrolfreak.blogspot.com. It is so good!!!

    Chicken Puffs- aka the Love Muffin
    Makes 4 Puffs

    Ingredients
    2 boneless, skinless chicken breasts
    1 package light cream cheese, softened
    2 tbsp melted butter, optional (I always melt a few tablespoons to help with mixing)
    1 tube reduced-fat crescent rolls
    Salt, pepper, garlic powder to taste

    Directions
    -Preheat oven according to crescent roll package directions (usually 375)
    -Cook and shred chicken (I just boil it)
    -In a small bowl, combine shredded chicken, cream cheese, salt, pepper, garlic powder and melted butter and mix throughly.
    -Open the tube of crescents and assemble into 4 rectangles. Pinch seams to
    gether like this:

    -Spoon the filling equally onto the middle of the four rectangles. Bring
    the corners of the rectangles together to form little packages. Pinch the corner
    s and the seams together so none of the yummy filling oozes out
    while baking.

    -Pop in the oven and bake until golden brown. Be careful not to burn the bottom, because then it becomes a tragic loss of a batch of Love Muffins.

    -Serve with your favorite sides!

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  4. Ummm those look delish! (even at 9:30 in the morning!) I may have to make those soon!!

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  5. These looks so great! I love all things cheese and broccoli too. Once Asher's allergy clears up or I stop BFing him and am back on dairy I'm totally making these!

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  6. Your chicken and cheese turnovers look so yummy! I can't wait to try out your recipe.

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  7. This sounds so good!! I always forget to take pictures of my meals for my blog.

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  8. Karen these look divine! :)

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  9. Looks yummy! We will have to try these. Looks kid friendly and is everything they like...expect maybe the broccoli! Littliest and I do butnot The Hubster or Oldest.

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  10. Looks delicious & seems fairly easy to make. My kind of recipe!!!

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  11. Hi Karen! I just found your blog from my blog and I love the recipe you posted! My 14 month old will only eat things covered in cheese so this is perfect! I love to cook but I'm starting to have to really branch out to get creative with cheese! :) Love your blog!

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  12. Mmmm this looks good! I will be trying it!

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Thank you so much for taking the time to leave a comment!