Chicken Turnover
"Scrumptious chicken pockets"
- Ready In:
- 1hr 25mins
- Ingredients:
- 14
- Yields:
-
18 turnovers
- Serves:
- 4
ingredients
- 3 lbs chicken breasts, on the bone
- 10 ounces pastry dough, sheet (argh, suppose to be 1 box pepperidge farm pastry Sheets, don't know size)
- 4 tablespoons chives, chopped
- 10 ounces spinach
- 1 cup grated gruyere cheese
- 1⁄2 teaspoon nutmeg
- 1 1⁄2 cups cream of mushroom soup
- salt and pepper
-
Sauce
- 4 tablespoons butter
- 3 teaspoons lemon juice
- 1⁄4 cup white wine
- 1⁄2 teaspoon salt & pepper
- cornstarch
- chicken broth
directions
- Sauce:.
- Mix together Sauce ingredients above, EXCEPT chicken broth and cornstarch.
- Bake 3lbs chicken breasts, with bones, in the sauce at 425 for 30 minutes.
- Separate sauce and save it aside.
- Cube chicken (should have ~ 3 cups).
- Turnovers:.
- Roll out pastry sheets and cut into triangles.
- Fill in center with chicken mixture.
- Fold closed and pinch edges tightly.
- Mix egg with some water.
- Brush each pastry top with mixture of egg and water.
- Bake 425 for about 18 minutes.
- Sauce, part two:.
- Add chicken broth to the sauce that the chicken was cooked inches.
- Mix a bit of water with cornstarch and add to sauce to thicken as desired
- Serve with sauce.
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