Easy Chicken and Rice Turnovers | chicken pot pie pastry puff recipe

Easy Chicken and Rice Turnovers – chicken pot pie pastry puff recipe

This Post Brought To You By The UNCLE BEN’S® Brand.

I’m pretty lucky to have two little helping hands in the kitchen. CJ loves to cook. It may take just a few extra minutes and a little extra clean-up but the quality time spent together is well worth the effort.

Even though the time spent together is amazing – in our house, cooking together as a family means a whole lot more. As much as CJ loves to prepare food he surprisingly can’t eat any of it – as he is solely fed by a feeding tube. Keeping him interested in food and aware of different smells and textures actually carries many therapeutic benefits.

I am always keeping my eye out for recipes with simple basic steps. Anything I can lay out ahead of time and let him have full control over are winners. It not only keeps him involved in mealtime but gives him a sense of accomplishment as well.

Today’s recipe cannot be any simpler. This Easy Chicken and Rice Turnover Recipe is adapted from Uncle Ben’s® Easy Chicken & Rice Pot Pie.

These family friendly pleasers are packed with the comforting and flavorful filling of a chicken pot pie – neatly packaged in a portable, hand held pastry puff dough.

This recipe is perfect for little helpers. I simply place all of the prepared ingredients in small bowls and give my little guy full creative control.

The filling recipe is fool-proof.

And while you can call it a day and place the filling in a large casserole dish – it is just as easy to roll out some prepared puff pastry dough and make these delicious turnovers.

These precious little hands just melt my heart.

5.0 from 1 reviews

Easy Chicken and Rice Turnovers | chicken pot pie pastry puff recipe

 

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Author: www.bystephanielynn.com

Serves: 8

Ingredients

• 4 Cups of Prepared Uncle Ben's® Original Converted® Brand Rice
• 1 Pound of Cooked Chicken Breast, chopped
• 1 (10¾ ounce) Can of Cream of Chicken Condensed Soup
• ½ Cup of Milk
• 8 Ounces of Frozen Mixed Vegetables
• Salt & Pepper to Taste
• 2 Sheets of Prepared Puff Pastry Dough, thawed
• 1 Egg Yolk
• Sesame Seeds or Poppy Seeds (optional)

Instructions

1. Prepare the rice according to the box directions. Use the calculations for 4 servings (which equals 4 cups of cooked rice). Also cook the chicken as desired. I like to boil or poach skinless, boneless chicken breasts for casserole filling such as this. It takes just a few minutes and the chicken stays moist and tender.
2. Preheat the oven to 375°.
3. In a small bowl whisk together the cream of chicken soup and milk, set aside.
4. In a large bowl mix together the rice, chopped chicken, and frozen vegetables. Stir in the cream of chicken soup mixture and season with salt and pepper.
5. On a clean, smooth, lightly floured surface unfold the pastry puff sheets. Use a rolling pin to roll each sheet of dough into a 12 inch X 12inch square. Then cut the dough into four even squares.
6. Scoop approximately ¼ cup of filling onto the center of each dough square. Fold the dough squares (opposite corners together) to form a triangle. Seal the outer open edges by firmly pressing them together and crimp with a fork.
7. Carefully place the turnovers on a baking sheet with lined parchment paper.
8. In a small bowl whisk the egg yolk and brush a lightly layer on the surface of each turnover.
9. Bake 20 to 30 minutes, until the pastry has turned golden brown.

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