Chicken Turnovers
You won't find these in your grocer's freezer!
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Ingredients
  1. 1/2 CUP BUTTER
  2. 1 MED ONION FINELY DICED
  3. 1/2 CUP FLOUR
  4. 3 CUPS HOT WATER
  5. 1 1/2 TBSP CHICKEN BASE
  6. 1/2 TSP BLACK PEPPER
  7. 2 LBS CHICKEN MEAT COOKED AND PULLED
  8. AS NEEDED YOUR FAVORITE CRUST (ABOUT 3 LBS AFTER MIXED)
  9. 2 CUPS CHEDDAR OR SWISS CHEESE
Instructions
  1. SAUTE ONIONS IN BUTTER UNTIL GOLDEN BROWN. ADD FLOUR, MIX WELL AND COOK FOR ABOUT 2 MINUTES.
  2. COMBINE CHICKEN BASE AND PEPPER WITH WATER, MIX WELL. ADD TO BUTTER/FLOUR MIXTURE(ROUX), STIRRING CONSTANTLY. ALLOW TO THICKEN; REMOVE FROM HEAT.
  3. ADD PULLED CHICKEN TO THICKENED SAUCE; STIR ONLY UNTIL INCORPORATED.
  4. ROLL OUT PIE CRUST; THICKNESS OF A REGULAR PIE CRUST. CUT INTO CIRCLES OR SQUARES.
  5. FILL CRUST WITH FILLING AND A SMALL AMOUNT OF CHEESE; FOLD OVER, PINCH THE ENDS WITH A FORK. BRUSH WITH BUTTER.
  6. BAKE AT 450F FOR 8-10 MINUTES OR UNTIL GOLDEN BROWN. BRUSH LIGHTLY WITH BUTTER AS SOON AS THEY ARE REMOVED FROM THE OVEN.
From The Chef To You http://fromthecheftoyou.com/