• Anjuli

Chicken Pot Pie Turnovers

Nastolgic Americana, is there anything better? Meeeeh, probably. But it's still pretty dang good.

Chicken pot pie - a house hold favorite around here. Usually we try to eat pretty healthy, but we all need to indulge ourselves every once in a while! My husband would normally gravitate toward the frozen section of our grocery store for these babies - but whooa whoa whoa hold the phone. I ask him, "have you seen the ingredients?!" So many unnecessary yucky things. But while you're there - grab a packet of frozen puff pastry - we gonna bake baby!

I made a glutenous version for my husband (below) and I will also share how I made this gluten free/ dairy free for myself! (see substitutions/revisions at the bottom)

What you will need:

- 1/2 rotisserie chicken, pull the meat off the bones (or you can bake your own chicken on a sheet tray with a little e.v.o.o. and salt and pep!)

- 4 Tbsp butter or butter alternative

- 1 medium yellow onion, diced

- 3-4 stocks of celery, diced

- 2-3 medium carrots, diced

- 2-3 cloves of garlic, minced

- 3 Tbsp all purpose flour

- 1/2 bag of frozen peas

- 16 oz. Chicken Bone Broth (or chicken broth will work too) I made my own turkey broth after Thanksgiving too and used that and YUM! But if you don't have a turkey caracas, 3 days, 4 large pots, a giant strainer and a huge sink to make your own bone broth, store bought is fine ; )

- 1 Tbsp dijon mustard

- 1 pack of frozen puff pastry

- 1 egg (+ water)

- Salt and pepper to taste






You will also need:

  • A rolling pin (sometimes I use a glass if I can't find mine!)

  • A flat, clean surface to roll out + stuff puff pastry dough


Here we go, get that apron on!:


  • Heat a pan over medium heat, add butter and let melt. Add in onions, carrots and celery and cook seasoning with salt and pepper. Continue cooking over medium heat until soft - about 3-5 minutes, stirring often. Add in garlic and cook another 2 minutes.

  • Preheat your oven to 375 degrees f.

  • Dust flour over the top of cooking veggie mixture (if the veggies have soaked up all the butter and it is looking a bit dry, you will want to add another 1-2 tbsp of butter to help create a roux) stir and let cook for another 2 minutes to allow bitterness of flour to cook off, it should turn to a golden brown color.

  • Next you will add in the bone broth, stirring to eliminate flour lumps and allowing to thicken. Add in dijon mustard and continue to stir. Let mixture simmer until it thickens (it will also continue to thicken as it cools).

  • Add in chicken and frozen peas, stir until warmed through, 1-2 minutes, and set mixture aside.

  • On a clean, flat surface, dust a thin layer of flour and lay out/unfold your thawed puff pastry. Add another dusting of flour to the top of your puff pastry. Cut into 1/4ths. You will want to roll each 1/4 square to about double its original size - rolling from the center out to the ends, turning the puff pastry often to insure even distribution.

  • Mix 1 egg with 1 tbsp water and set aside. (This is your egg wash.)

  • Once puff pastry is rolled out, using a spoon fill the center of the puff pasty with about 1/4 cup of the pot pie mixture, brush edges of puff pastry with egg wash mixture and fold one corner to its opposite diagonal corner and press firmly shut, locking in all the gooey goodness.

  • Brush the top of your pot pie turn over with egg wash, sprinkle with salt and pepper and cut 1 to 3 slits in the top so steam can escape.

  • Place on a baking sheet - at this point you can freeze the pot pies or bake them. I usually freeze a few for later since I already made a big mess, may as well make extras!

  • If you are going to freeze them: lay flat on a lined in the freezer and let freeze completely, then move to a freezer bag. (make sure you label it with a date! These will last a few months in the freezer.) When you are ready to bake them, pull them directly out of the freezer and place immediately on a baking sheet and bake at 375 for 30 minutes until golden brown and bubbling.

  • If you are going to bake them immediately: bake on a lined baking sheet in the middle of your oven at 375 for about 20-30 minutes, until bubbling and golden brown. Allow to cool slightly and enjoy!

This recipe will make you about 4 - 6 pot pie turn overs.

I hope you enjoy - send me a message on instagram (@thebloombarco) or tag me in your story/post! I would love to see your version and hear about whether you loved them or not!



To make this recipe Gluten/Dairy Free:



  • Unfortunately we must eliminate the delicious puff pastry, I substitute with Simple Kneads bread, toasted. I love the quinoa and also their sourdough bread!

  • I sub Arrowroot powder as well, instead of using flour. The only thing with arrowroot powder you will need to remember is that it acts fast and its effects will wear off with extended heat time. So add it, let it cook and thicken and then remove it from the heat.

  • I also use a butter alternative, like oil or Melt Organic.

  • No need to bake either, just cook the mixture and serve with a piece of toast!

I served mine in a bowl with a piece of my Simple Kneads toast, and yum!


Again, I hope you enjoy! xox


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