Got a camera for Christmas...I'm back!
I like this recipe because it's made mostly with ingredients you have in your kitchen and it is a great fix for left-over chicken.
Melt 2 Tablespoons of butter in large skillet. Add chopped onion, carrot and celery to the melted butter and sauté over medium high heat for about 10 minutes. Add 2 cloves chopped garlic and one tablespoon of flour and sauté for another minute. Deglaze with white wine and then stir in chicken broth, rosemary, and dijon mustard. Add chicken and frozen peas and cook for about 5 minutes until thick. Season with salt and pepper and taste. Cool mixture and set aside.
Roll out half a sheet of puff pastry on a floured surface. Cut into two squares.
Add half of the mixture to one side of the pastry.
Fold over corner to make a triangle. Press the edges together with a fork to seal. Carefully transfer pocket to baking sheet with a spatula.
Brush each pocket with an egg wash and cut a slit in the top.
Bake at 375 degrees for 30 minutes. Let cool for 5 minutes before eating.
Chicken Pot Pie Turnovers
2 Tablespoons Butter
1/3 Cup Chopped White Onion
1/3 Cup Chopped Celery
1/3 Cup Chopped Carrot
2 Cloves Chopped Garlic
1 Tablespoon Flour
1/4 Cup White Wine
1/2 Cup Chicken Brith
1 teaspoon dijon mustard
1 teaspoon dried rosemary
1/4 Cup Frozen green peas
3/4 Cup Chopped, Cooked Chicken
Salt and Pepper to Taste
1/2 Sheet Frozen Puff Pastry, Thawed
1 Egg
