Wednesday, March 20, 2013

Chicken & Veggie Turnover

Chicken Veggie Turnover recipe

I really love when I can revamp the leftovers in my fridge & this recipe was a winner in both the tasty department & in the finishing-up-the-leftovers-department.

Essentially you should be able to chop the cooked chicken & vegetables that you so neatly stored in your fridge the night before to concoct this recipe. All you'll really need to do to them is to cut them into equal sized pieces, make a simple cheese sauce & make one giant hot pocket for it all.

Click through for the recipe on how to make your own at home.


  • 2 cups cooked chicken
  • 1 cup cooked greens (we had kale)
  • 1 cup cooked carrots
  • 1 cup cooked mushrooms
  • 1/2 cup cooked onion
  • 4 cooked cloves garlic, rough chop
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 2 cups milk
  • 1 cup grated parmesan cheese
  • salt & pepper
  • 1 pinch nutmeg
  • 1 package puff pastry dough, defrosted
  • 1 egg
Make it!
  1. Pre-heat your oven to 400.
  2. If you don't have these cooked elements, chop up some raw veggies all about the same size. Throw them in a sauté pan with some olive oil, salt & pepper  for about 5-7 minutes & set aside. Opt for store bought rotisserie chicken if you don't have chicken in the fridge.  Pull it apart with a fork until it's shredded into bite-sized shreds.
  3. Combine all the veggies & chicken in a large mixing bowl.
  4. In a small sauce pan add the butter & flour over medium heat.  Cook it together until it becomes a thick paste & all of the flour is cooked out.
  5. Add the milk & whisk often until the mixture almost (& hey maybe it does) boils.  The mixture should be on the thicker side. Add grated cheese & whisk together until you have a thin cheese sauce. Season with a pinch of nutmeg, salt & pepper.
  6. Add the cheese sauce to the chicken & veggie mixture. Combine until it is all evenly coated.
  7. Unfold your defrosted puff pastry dough onto a floured surface. Add flour to your rolling pin as well & roll until the dough is one thickness. Squish together any holes.
  8. Roll the dough onto itself around the rolling pin (please see the picture below this is a tough one to explain!) & then gently unroll half of it onto a parchment lined baking sheet. Leave the other half hanging off the pan.
  9. Fill a triangle of the filling in the half of the dough that is on the pan.
  10. Then fold over the other half creating a giant triangle.
  11. Crimp the edges together to seal all of the filling in.
  12. Cut a slit in the top of your turnover.
  13. In a small bowl beat 1 egg with 2 tablespoons of water together.
  14. Brush the egg wash all over the top of your turnover - this will give it that golden brown color.
  15. Cook on the middle rack in your oven for about 35-40 minutes or until the  crust is a deep golden color.
  16. Remove from oven & let cool for 15 minutes.
  17. Cut pie like pieces & serve with a  fresh mixed green salad.

Chicken Veggie Turnover recipe

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