Giant Chicken Turnover
|Chopped onion||1⁄2 Cup (8 tbs)|
|Chopped celery||1⁄2 Cup (8 tbs)|
|Butter/Chicken fat||3 Tablespoon|
|Poultry seasoning||1⁄2 Teaspoon|
|Milk||1⁄2 Cup (8 tbs)|
|Cooked and cubed chicken||3 Cup (48 tbs)|
|Pie crust mix||11 Ounce (Pillsbury Butterflake Recipe, 1 Package)|
|Corn meal||1⁄3 Cup (5.33 tbs)|
|Canned mushroom stems and pieces||4 Ounce, drained|
|Water||3⁄4 Cup (12 tbs)|
|Milk||1⁄4 Cup (4 tbs)|
|Chicken gravy mix||1 Ounce (1 Package, Pillsbury)|
|Chopped pimento||2 Tablespoon|
Saute onion and celery in butter.
Stir in flour and poultry seasoning; slowly blend in milk.
Cook, stirring constantly until thickened.
Blend in chicken.
Prepare pie crust mix as directed on package using 5 tablespoons water and corn meal.
Roll out on floured surface to a 15x10-inch rectangle.
Place on un-greased cookie sheet.
Spread filling on half of dough, lengthwise, to within 1/2-inch of edge.
Moisten edges; fold other half over to form rectangle.
Seal edge with fork.
Prick top crust for escape of steam.
Bake at 425° for 25 to 30 minutes until golden brown.