Creamy Chicken Turnovers

Creamy Chicken Turnovers

"A creamy blend of diced chicken and ranch dressing inside a flaky pastry."
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Ingredients

40 m servings 884 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

  • Calories:
  • 884 kcal
  • 44%
  • Fat:
  • 47.6 g
  • 73%
  • Carbs:
  • 81.7g
  • 26%
  • Protein:
  • 29.1 g
  • 58%
  • Cholesterol:
  • 116 mg
  • 39%
  • Sodium:
  • 1059 mg
  • 42%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. PREP: Preheat oven to 425 degrees F. CLEAN: Wash hands. Combine chicken, peas and onions, croutons, salad dressing, salt and pepper. Unfold one pie crust and cut into four triangles. Brush edges of each triangle with milk. Put scant 1/2 cup chicken filling on each triangle. Fold pastry triangle over filling, joining straight edges evenly. Press with fork to seal edges of pastry. Repeat with remaining pastry and filling. Brush tops of pastries lightly with milk. Spray cookie sheet with nonstick cooking spray. Place pastry triangles on prepared pan.
  2. COOK: Bake at 425 degrees F for 15 to 20 minutes or until lightly browned.
  3. CHILL: Refrigerate leftovers immediately.

Reviews

Read all reviews 7
  1. 9 Ratings

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Most helpful positive review

My husband really liked this. The measures are off, though! If you're only supposed to put 1/2 cup into each triangle, there are 4 triangles, yet you need 3 cups of cut-up chicken? Obviously mad...

Most helpful critical review

Love this idea, and it was easy and quick, but the filling was not great. The croutons soaked up all the dressing so it was not "creamy". Next time I will omit the croutons and add other veggi...

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Love this idea, and it was easy and quick, but the filling was not great. The croutons soaked up all the dressing so it was not "creamy". Next time I will omit the croutons and add other veggi...

My husband really liked this. The measures are off, though! If you're only supposed to put 1/2 cup into each triangle, there are 4 triangles, yet you need 3 cups of cut-up chicken? Obviously mad...

I’m giving this recipe 5 stars for the idea alone. I changed the ingredients somewhat to make it taste more like a traditional chicken pot pie and it was WONDERFUL. Here’s what I used: 3 cups...

I made some changes: I did not add the frozen peas & onions or the croutons. I used red & green bell pepper, red onion broccoli, ranch dressing and chicken. I really enjoyed the flaky pie crust...

This was wonderful! I changed some of the ingredients though- I used the cooked grilled chicken strips, one can of VegAll and a can of Cream of Chicken soup--added a pinch of spices and it is a ...

This turned out a little dry, next time I will use less croutons and more ranch dressing. Otherwise the taste was great, and my kids loved it.

These are very easy to make and they are tasty - my husband really likes them. He likes to heat the leftovers in the microwave and take it with him for a to-go breakfast! As another reviewer not...

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