Reviewed: Apr. 9, 2012

This was ok.

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JOSEPHINE ♥ ALLRECIPES

Living In: Fort Worth, Texas, USA

Reviewed: Mar. 4, 2012

Love this idea for left over chicken & veggies! I followed the filling recipe as is, adding about 8 sprigs of leftover asaragus, chopped. To save timeI used dehydrated chopped onions and canned low fat crescent rolls in place of recipe's dough. I made 4 large turnovers, using two crescents for each (one on top and one on bottom). We dipped them in marinara, quick & delish!

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kristykk

Cooking Level: Intermediate

Home Town: Montross, Virginia, USA

Living In: Oakton, Virginia, USA

Reviewed: Oct. 13, 2011

I recently made these for a home show party I had. I did make a slight change...I used ground turkey instead of chicken. They were a huge hit! Everyone asked about them and munched them right up!

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mahettinger

Cooking Level: Intermediate

Living In: Hamburg, Pennsylvania, USA

Reviewed: Sep. 29, 2011

The pastry portion of this recipe is absolutely wonderful. We add different veggies to the filling depending on what we have on hand. Be sure to poke a couple of holes in the pastry to vent so they turnover doesn't rupture and leak. When I'm short on time, I use canned chicken breast meat to speed up the process.

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texasgal in duri

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Reviewed: Aug. 5, 2011

OMG! These are so good! Filling and dough were easier to work with when chilled.

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Iris

Reviewed: Apr. 24, 2011

These were bland

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LKP

Cooking Level: Intermediate

Reviewed: Mar. 17, 2011

Followed others suggestions and added fresh garlic, used a pre-made pie crust, and added some shredded cheese (monterey jack/cheddar). Super great, and will probably make them again, with no other changes.

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Texasglori

Cooking Level: Intermediate

Home Town: Dearborn, Michigan, USA

Living In: Fort Richardson, Alaska, USA

Reviewed: Mar. 9, 2011

Very good. If you know how to make pie dough, then your shells will turn out nice and flaky--it's all a matter of technique. One thing I will say is this: let the filling cool completely (or even chill it) otherwise it will melt your dough. I thought the filling was fine as is. Just what I would have expected for a chicken turnover.

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country goddess

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Hinesburg, Vermont, USA

Reviewed: Jan. 30, 2011

Oh my gosh, these are the best. When the only thing that the man in your life can say is umm, you know that you've scored. These turnovers are the best things ever for those football Sundays, and I have made them a little larger to pack for lunches. I have stopped buying those expensive hotpockets thanks to this recipe. I have found that you can also add a little cheese and spinich to the filling, and they come out terrific.

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