Reviewed: Feb. 6, 2008

surprisingly flavorful and very good! the pastry was really flaky and everyone said "they just melt in your mouth." however i can't help but wonder if the full cup of butter is necessary... next time i might try less butter. but they were really really good! give it a try!

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Sarah

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Reviewed: Jan. 12, 2008

I make something similiar to this pretty often. Instead of pastry crust, I use eggroll wrappers! I know it sounds crazy, but they turn out quite well. Secondly, instead of poultry seasoning and paprika, I use 1 1/2 tsp dried dill weed and a hearty dash of cayenne pepper. They are absolutely to die for! Nonetheless, I did try this recipe, and it was good too!!

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ebrunworth

Cooking Level: Intermediate

Living In: Kansas City, Missouri, USA

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Reviewed: Jan. 4, 2008

The filling in this recipe is delicious. However, the pastry is a total nightmare to make. It tasted too bready. I think it would be wonderful with the round crescents and a lot easier to prepare.

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ELLEHCIM

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Reviewed: Jan. 4, 2008

These chicken turnovers are DEEELISH!!! I made these for a friend and her family during her mothers passing. They loved them! Since I never follow a recipe exactly and here are my changes: Sautéed 1 shallot w/ 4tbs butter, added 1 entire rotisserie chicken (shredded), chicken stock to lightly moisten (did not measure), dried parsley, seasoned mixture to taste, rolled (very thinly) 2 cans of Pillsbury Garlic Butter Crescents, brushed turnovers with evaporated milk. Made 36 turnovers and had 1/2 cup extra chicken mixture left over. Wonderful hot out of the over or frozen and reheated. Thanks so much for this recipe!

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Kandiee

Cooking Level: Intermediate

Living In: Houston, Texas, USA

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Reviewed: Jan. 1, 2008

Really good. Not as difficult to make as I thought. Don't be afraid of the butter. Rolling out with lots of flour and between waxpaper makes the process easier. I made according to the recipe but with turkey and added some celery and a half teaspoon of sage. It got rave reviews. Will definitely make again.

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SHRLYANN

Cooking Level: Expert

Home Town: Oklahoma City, Oklahoma, USA

Living In: Midwest City, Oklahoma, USA

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Reviewed: Dec. 17, 2007

What a great appetizer! Time consuming though...so be prepared. I used a fully cooked whole chicken from the super market and pre-made pie crusts. If you go this route, I'd advise rolling the pie crust out thinner that it comes out of the package...makes more of them and you can taste the filling more. I added slightly more onion, and actually a little cinnamon (by accident - grabbed the wrong spice!), and they were still awesome. I made 110 of them for a baby shower and froze them ahead of time. This is a definite keeper! I know I'll be making these again and again. Even my finicky 4-year-old loved them! She called them "little pies."

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Rebecca & Eric

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Reviewed: Dec. 17, 2007

I made this recipe this weekend for a party that I was having. Having read previous reviews, I knew to allow myself plenty of time to make these. I doubled the recipe, however I think I only needed to make maybe 1-1/2 times the filling recipe because there was a lot left over. I refrigerated the pastry dough overnight, but to be honest with you, I don't think I needed to. I reduced the butter to 3/4 cup per recipe. The dough became easier to work with the more it was handled. Also, roll the dough between two pieces of waxed paper, liberally floured. It is important to use a lot of flour because it is rolled so thinly. It took me 2-3 hours to roll and fill 65 turnovers! I made the honey mustard dipping sauce for these turnovers, and I highly recommend this. These were absolutely fabulous appetizers and well worth all the effort. I could not put them out fast enough.

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Lucy K.

Cooking Level: Expert

Living In: Moorestown, New Jersey, USA

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Reviewed: Nov. 28, 2007

This Thanksgiving my three sons cooked to give me a break...one of my sons picked this recipe...but he used Pillsbury Grands Biscuits to make it a little easier...the filling was delicious, but the biscuits soaked up the juice. I guess that's what happens when you don't follow to the T...All in all, they were good...just a little dry...But tonight he's making only the sauce and pouring it over chicken cutlets like a gravy...it was that delicious! Thanks!

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Donna5503

Cooking Level: Intermediate

Living In: Jersey City, New Jersey, USA

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Reviewed: Nov. 23, 2007

I followed the suggestion of using ready made pie crust. I liked it, but 8 other people were not really impressed. Next time I will stick to the recipe!

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megnrn

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Reviewed: Sep. 30, 2007

I followed the directions, but the dough just didn't work for me. They turned out golden, crisp...and super crumbly and a bit too salty. You couldn't even pick them up without crumbling- so much for the appetizer potential. The chicken filling is quite good though- I would recommend that part. I won't make again...not worth the work for the result. Thanks for sharing though- they seemed more appealing to others.

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BakingBot

Cooking Level: Intermediate

Home Town: Sacramento, California, USA

Living In: Berkeley, California, USA

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Reviewed: Sep. 16, 2007

I did not think this recipe was going to work for me. It was so messy. The dough was sticky and wouldn't fold over the chicken. I finally put the chicken on the circle and added another circle to the top and pinched all around w/ a fork. Then I didn't think they looked very appetizing. But I served them anyway and tried one myself. The dough has this amazing buttery crispiness---it was delightful. And the chicken was well spiced, a wonderful compliment to the dough. If I could just get them to look good, this would be a 5 star recipe! I am giving this 5 stars because I want to try again. The taste is truly amazing!

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opal~/~dragonfly

Cooking Level: Expert

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Reviewed: Sep. 10, 2007

These were good. I added diced celery and just used Pillsbury buttermilk biscuits instead of making the dough. However, I still had to flour a board and roll out the biscuits so it was still messy and a bit time-consuming. They seem like they may appeal to a lot of people so maybe I will try making them ahead and freezing for the holidays.

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cookntaste

Cooking Level: Expert

Living In: East Greenville, Pennsylvania, USA

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Reviewed: Aug. 28, 2007

These were tasty little gems! I used 1/2 ww flour on the pastry and cut the butter by 1/2 and it was perfect. I see no need in adding that extra 1/2 cup of butter. I also made them twice as big as suggested so instead of tiny ones they were like toe pies. I brushed on some milk on the tops and there you have it. Great with tabasco. Very kid friendly too.

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VeggieBalls

Cooking Level: Expert

Home Town: Sunnyvale, California, USA

Living In: Grass Valley, California, USA

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Reviewed: Aug. 27, 2007

I often make these for my family using Pillsbury Biscuits. I just roll the individual biscuits out, add the chicken filling and fold them in half. The turnovers are meal size (as opposed to an appetizer...) and my kids love 'em! I use two 8 count biscuit packs and double the filling ingredients. I make a few changes depending on my mood (omit the onions for the kids, use garlic powder instead of garlic salt, etc.) but if you're brave enough to modify a recipe these could be altered to appeal to anyone's tastebuds. December 4th- added note: When I make these I roll out the dough in between sheets of waxed paper and I don't seem to have any problem with the dough getting too sticky or messy! I also used onion and chive cream cheese this time just for a change- didn't use the poultry seasoning either.

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christina

Cooking Level: Intermediate

Living In: Bellevue, Washington, USA

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Reviewed: Jul. 15, 2007

I have made these great little bites several times and find that you can add and take away items of what you like. Be sure to prep the dough and refigerate overnight as it is easier to work with. Roll out the dough very thin otherwise the turnover is more dough than filling. I pinch the edges by hand and the flat side of the fork to ensure the filling does not blow out when cooking. I brush them with egg as well to give them a more golden appearance. These are a ton of work, I usually need an entire day in the kitchen from start to clean up. They are well worth it if you need a large yeild of bite size food itmes for a group. They are wonderful to freeze and reheat up in the microwave. I also make larger sizes for the kids lunches and thet love them. Thank you for sharing.

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GG

Cooking Level: Intermediate

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Reviewed: Jul. 14, 2007

These were pretty tasty but took a lot of effort. Maybe they will get easier with practice.

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EVEELANE

Cooking Level: Expert

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Reviewed: Jun. 24, 2007

excellent! These were a party favorite will make these over and over.

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Terry

Cooking Level: Intermediate

Home Town: Crane, Texas, USA

Living In: Midland, Texas, USA

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Reviewed: Jun. 6, 2007

Loved these! I used rotisserie chicken, which saved time) and made the filling the night before. Adding paprika to the dough was a delicious touch. Five tablespoons of water would've been too much. Stop at four tablespoons and see if the dough will hold together. Rolling the dough thin and using the 2-1/2" cutter yielded about 75 turnovers! These were delicious at brunch.

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KRICKYR

Cooking Level: Intermediate

Living In: Las Vegas, Nevada, USA

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Reviewed: May 28, 2007

I didn't have time to make the dough so I just used canned bread dough. The filling is EXCELLENT. Everyone was raving over it. The dough part is time consuming (rolling it out and cutting, then re-rolling) but is well worth it. I have been asked to make these for 4th of July!

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Gwen

Cooking Level: Expert

Living In: Red Bud, Illinois, USA

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Reviewed: May 27, 2007

Fabulous! The crust is delicious; I will make it again and try different fillings.

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Dawn F

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Tiny Chicken Turnovers

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