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Giant Chicken Turnover

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Ingredients
  Chopped onion 1⁄2 Cup (8 tbs)
  Chopped celery 1⁄2 Cup (8 tbs)
  Butter/Chicken fat 3 Tablespoon
  Flour 2 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)
  Sauce  
  Canned mushroom stems and pieces 4 Ounce, drained
  Butter 2 Tablespoon
  Water 3⁄4 Cup (12 tbs)
  Milk 1⁄4 Cup (4 tbs)
  Chicken gravy mix 1 Ounce (1 Package, Pillsbury)
  Chopped pimento 2 Tablespoon
Directions

Saute onion and celery in butter.
Stir in flour and poultry seasoning; slowly blend in milk.
Cook, stirring constantly until thickened.
Blend in chicken.
Set aside.
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.

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Chicken

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