Buttery, creamy and cheesy. I baked chicken turnovers with the tastiest and moistest filling ever.
It starts with chicken thigh fillets, skin on. Yes, it’s about the fat. If you use breast meat, the filling won’t be as moist. With the addition of butter, cream and cheese, there’s enough fat in the filling to prevent it from drying out even after the vegetables are added.
I used six-inch puff pastry for these chicken turnovers. That’s the only size available in the grocery. If your puff pastry is larger, just cut them into six-inch squares. Or cut them into larger pieces and make larger chicken turnovers.
- 2 tablespoons butter
- 1 potato cut into 1/4-inch cubes
- 1 small carrot cut into 1/4-inch cubes
- 4 chicken thigh fillets (skin on), minced
- 1 small onion chopped
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried dill
- 1/4 cup broth
- 2 tablespoons cream
- 1/4 cup cheese shredded
- chopped parsley
- 4 6"x"6" sheets puff pastry
- 1 whole egg beaten
Make the filling. Heat the butter in a frying pan. Cook the potato and carrot cubes over medium heat until lightly browned. Scoop out and set aside.
Add the minced chicken to the pan. Cook over high heat until no longer pink. Add the chopped onion, thyme and dill. Sprinkle with salt and pepper. Continue cooking until the onion pieces appear translucent.
Add the potato and carrot cubes back into the pan.
Pour in the broth. Bring to a simmer. Taste. Add more salt and pepper, as needed.
Cook the chicken and vegetables over low heat, covered, for about 10 minutes.
Pour in the cream. Continue cooking, uncovered, until the sauce thickens.
Stir in the grated cheese and parsley.
Give the filling a final taste test and adjust the seasonings, as needed.
Cool the filling to room temperature. Meanwhile, thaw the puff pastry.
Preheat the oven to 375F.
Using a rolling pin, flatten each puff pastry until about 20% larger than its original size.
Place about two tablespoonfuls of filling on one side of each puff pastry. Brush the edges with beaten egg. Fold the empty half over the half with the filling. Press the edges with a fork.
Create steam vents by slashing the tops of the chicken turnovers.
Brush the top and edges with beaten egg.
Place the prepared chicken turnovers in a baking tray. Bake at 375F for 25 to 30 minutes or until the tops are browned.
Allow the chicken turnovers to cool for about 10 minutes before serving.