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“from Family Circle magazine.”
READY IN:
40mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 450 degrees F.
  2. Coat 2 baking sheets with nonstick spray.
  3. In a large skillet, heat oil over miedum heat.
  4. Add onion and celery to skillet and cook 5 minutes until softened.
  5. Add flour and cook 1 minute, stirring constantly.
  6. Gradually stir in the broth until well blended and smooth.
  7. Stir seasonings and raisins into onion mixture; cook stirring occasionally, 1 minute until mixture is thickened.
  8. Stir chicken, peas and carrots into skillet; cook another 1 to 2 minutes until heated through.
  9. Remove from heat and allow to cool to room temperature.
  10. Divide the dough into 8 equal pieces.
  11. On a well floured board, roll one piece into an 8 inch circle.
  12. Spoon 1/2 cup filling into center of circle.
  13. With a pastry brush, gently brush a small amount of water along the edge of the circle.
  14. Fold half the dough over, enclosing the filling and forming a half moon.
  15. Crimp the edges with the tines of a fork.
  16. Place the turnover on baking sheet.
  17. Prepare remaining turnovers, using remaining dough and filling.
  18. Bake 4 at a time for 15 to 17 minutes until browned.
  19. Let them cool slightly on a wire rack before serving.

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