••••EASY CHICKEN POT PIE TURNOVERS🍗🐔🌽🍶🍅!!••••

(Source: bettycrocker.com & photos also & courtesy of Evana & Jim)

****EASY CHICKEN POT PIE 

****TURNOVER!!

Prep Time

15 MIN

Total Time

30 MIN

8 Servings

Ingredients

3

tablespoons butter 

1 1/2

cups frozen mixed vegetables

3

tablespoons Gold Medal™ all-purpose flour

1

cup Progresso™ chicken broth (from 32-oz carton) 

1 1/2

cups diced cooked chicken breast

2

tablespoons heavy whipping cream

1

teaspoon salt

1

teaspoon pepper 

1

box Pillsbury™ refrigerated pie crusts, softened as directed on box 

http://bettycrocker.com

Directions 

• 1 Heat oven to 400°F.
• 2 In 2-quart saucepan, melt butter over medium heat. Stir in frozen vegetables; cook 3 minutes. Sprinkle flour over vegetables; stir well. Cook 1 minute.
• 3 Beat broth into vegetable mixture with whisk; cook over medium-high heat, beating constantly, 2 to 3 minutes or until thickened.
• 4 Stir in chicken, whipping cream, salt and pepper; continue cooking 2 minutes. Remove from heat; cool 10 minutes.
• 5 Meanwhile, unroll crusts on work surface; lightly roll crusts to make slightly larger. Cut 5-inch diameter circles in crust, reserving scraps to reroll to cut a total of 8 circles. Place on 2 ungreased large cookie sheets.
• 6 Spoon 2 to 3 tablespoons chicken filling into each crust; fold over. Press with fork to seal.
• 7 Bake about 15 minutes or until golden brown.