The Best Handheld Chicken Pot Pie Turnovers (So Easy!)
📖 Table of Contents
Imagine all the cozy, creamy goodness of a classic chicken pot pie—but in a portable, handheld form that you can eat with your fingers. That’s exactly what these Chicken Pot Pie Turnovers deliver. Made with a few brilliant shortcuts (hello, refrigerated pie crusts!), this recipe is perfect for busy weeknights, meal prep, or even game day snacks.
Whether you’re a seasoned cook or a beginner, you’ll love how quickly these come together. The filling is rich, velvety, and packed with tender chicken, sweet peas, and aromatic vegetables. And the golden, flaky crust? Absolutely irresistible. Let’s get baking!
Why This Recipe Is the Best
- Handheld & Mess-Free: No fork required! These turnovers are perfect for lunchboxes, picnics, or on-the-go meals.
- Shortcut-Friendly: Using store-bought pie crusts and rotisserie chicken cuts prep time in half without sacrificing flavor.
- Creamy, Not Gloppy: The sauce is perfectly thickened—rich and luscious without being runny.
- Freezer-Friendly: Make a double batch and freeze for future cravings. They reheat beautifully.
- Customizable: Swap in turkey, add mushrooms, or spice it up with cayenne—the possibilities are endless.
Ingredients You’ll Need
| Ingredient | Amount |
|---|---|
| Unsalted butter | 1/3 cup |
| Small yellow onion, diced | 1 |
| Celery stalk, diced | 1 |
| Carrot, peeled, halved lengthwise, thinly sliced | 1 |
| All-purpose flour | 1/3 cup |
| Chicken broth (low sodium) | 3/4 cup |
| Half and half | 1 cup |
| Cream cheese, softened | 2 ounces |
| Salt | 1/2 teaspoon |
| Garlic powder | 1/2 teaspoon |
| Dried thyme | 1/4 teaspoon |
| Black pepper | 1/4 teaspoon |
| Cooked chicken or turkey, diced or shredded | 2 cups |
| Frozen peas, thawed | 3/4 cup |
| Refrigerated pie crusts (2 in a box) | 1 package |
| Egg white | 1 |
| Milk | 1 tablespoon |
Step-by-Step Instructions
| Step | Action |
|---|---|
| 1 | In a large skillet, melt butter over medium heat. Add onion, celery, and carrot. Cook 4-5 minutes until softened. |
| 2 | Sprinkle flour over the vegetables. Cook and stir for 1 minute to remove raw flour taste. |
| 3 | Gradually whisk in chicken broth and half-and-half. Add cream cheese, breaking it apart with a wooden spoon until fully melted and smooth. |
| 4 | Cook until the sauce bubbles and thickens, about 1-2 minutes. Stir in salt, garlic powder, thyme, and pepper. |
| 5 | Fold in cooked chicken and thawed peas. Remove from heat and let cool slightly (about 10 minutes). |
| 6 | Preheat oven to 400°F. Line a baking sheet with parchment paper or spray with cooking spray. |
| 7 | Unroll pie crusts. Use a rolling pin to roll them slightly thinner. Using a 5-6 inch bowl, cut 4 circles from each crust (8 total). Reroll scraps to cut 2 more circles. |
| 8 | Place a heaping tablespoon of filling on one half of each circle. Fold the other half over and crimp edges with a fork to seal. |
| 9 | Whisk egg white and milk together. Brush over each turnover for a golden finish. Cut small slits on top for steam vents. |
| 10 | Bake for 18-22 minutes until golden brown. Let cool 5 minutes before serving. |
Serving Suggestions
These turnovers are fantastic on their own, but here are some ideas to round out the meal:
- Serve with a simple side salad dressed with lemon vinaigrette.
- Pair with roasted vegetables like asparagus or Brussels sprouts.
- Dip in warm gravy or a dollop of sour cream.
- For a soup-and-sandwich vibe, serve alongside a cup of tomato soup.
Storage & Reheating
Refrigerator: Store leftover turnovers in an airtight container for up to 4 days. Reheat in a 350°F oven for 10 minutes to restore crispness.
Freezer: Freeze unbaked or baked turnovers on a baking sheet, then transfer to a freezer bag for up to 3 months. Bake from frozen (add 5-7 minutes) or thaw overnight in the fridge before reheating.
Delicious Variations
🧀 Cheesy Chicken Pot Pie Turnovers
Add 1/2 cup shredded cheddar or gruyere to the filling for extra richness.
🍄 Mushroom & Herb
Sauté 1 cup sliced mushrooms with the vegetables. Add 1 tablespoon fresh parsley and 1 teaspoon fresh rosemary.
🌶️ Spicy Southwest
Use pepper jack cheese, add 1/2 teaspoon cumin, and swap peas for corn and black beans.
🥦 Veggie-Packed
Add 1/2 cup chopped broccoli florets (blanched) and 1/4 cup diced red bell pepper.
Frequently Asked Questions
Can I use homemade pie crust instead of refrigerated?
Absolutely! Homemade pie crust works beautifully. Just make sure it’s rolled to about 1/8-inch thickness.
Can I make these gluten-free?
Yes! Use a gluten-free all-purpose flour blend for the roux and gluten-free pie crust. The filling may need a bit more cooking time to thicken.
What if I don’t have half and half?
You can substitute with 3/4 cup milk + 1/4 cup heavy cream, or use whole milk for a lighter version.
Can I use leftover turkey instead of chicken?
Yes! This is a fantastic way to use up Thanksgiving leftovers. Turkey works perfectly.
How do I prevent the turnovers from leaking?
Make sure the filling is not too hot when assembling (let it cool for 10 minutes). Also, crimp the edges well with a fork and don’t overfill.
Can I add other vegetables?
Absolutely! Corn, green beans, or diced potatoes (pre-cooked) are great additions.
What’s the best way to reheat frozen turnovers?
Bake from frozen at 375°F for 20-25 minutes, or until golden and heated through. No need to thaw first.
Can I make these in an air fryer?
Yes! Air fry at 375°F for 10-12 minutes, flipping halfway. Keep an eye on them—they cook quickly!
Why did my filling turn out runny?
Make sure to cook the roux for a full minute before adding liquid. Also, the filling should bubble and thicken before you remove it from heat.
Can I make these dairy-free?
Use vegan butter, unsweetened oat milk (with 1 tablespoon cornstarch), and dairy-free cream cheese. The texture will be slightly different but still delicious.
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— The Kitchen Team at cookingwithemy.com
Chicken Pot Pie Turnovers
Description
You’ll love these Chicken Pot Pie Turnovers that you can eat with your hands. Several shortcuts make them super easy to make.
Ingredients
Scale
- 1/3 cup butter
- 1 small yellow onion, diced
- 1 stalk celery, diced
- 1 carrot, peeled, cut in half lengthwise and thinly sliced
- 1/3 cup flour
- 3/4 cup chicken broth
- 1 cup half and half
- 2 ounces cream cheese, softened
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon dried thyme
- 1/4 teaspoon pepper
- 2 cups diced or shredded cooked chicken or turkey
- 3/4 cup frozen peas, defrosted
- 1 package refrigerated pie crusts
- 1 egg white
- 1 tablespoon milk
Instructions
- In a large skillet melt butter over medium heat. Add onion, celery, and carrot and cook 4 to 5 minutes.
- Sprinkle flour on top of onion mixture. Cook and stir for 1 minute.
- Gradually whisk in chicken broth and half-and-half.
- Add cream cheese, breaking it apart with a wooden spoon so that it melts and blends into the sauce. Cook until bubbling and thickened, about 1 to 2 minutes.
- Add salt, garlic powder, thyme, and pepper.
- Stir in chicken and peas. Remove from heat.
- Preheat oven to 400 degrees and spray a baking sheet with cooking spray.
- Unroll piecrusts and use a rolling pin to roll them slightly thinner. You want to be able to cut 4 circles out of each pie crust.
- Use a bowl that’s approximately 5 to 6 inches across to cut a total of 8 circles. Roll the scraps together and cut 2 more circles.
- Place filling(as much as you can and still be able to fold over the dough and seal it) on one side of a circle of dough.
- In a small bowl, whisk together egg white and milk. Use your finger or a small pastry brush to wet the edges of the dough with egg wash so that they will stick together. Fold dough over, pressing to seal edges. Crimp around edges with a fork.
- Repeat with remaining dough circles. Place on prepared baking sheet and brush tops with egg wash.
- Place in oven and bake for 15 to 17 minutes.
Notes
Makes 10 Turnovers.
Nutrition
- Calories: 429kcal
- Sugar: 3g
- Protein: 15g
