Chicken Turnovers

21 Sep

I used to LOVE these when my mom would make them for dinner and I’m going to give them a go this week. They are really very yummy 🙂 Here’s the recipe:


6 Peppridge Farm pastry shells
4 chicken breasts (cooked–boiled)
Cream cheese with chives mixed in (4 oz)–cut in 6 pieces

1 cup chicken stock
1 T butter
1 1/2 T flour (might need a bit more)
1 T worstershire sauce
1 t. lemon juice
1 c. sour cream


Roll out the shells until flat (oblong circle). Spread with cream cheese. Fill with chicken. Fold in half and pinch sides together. Bake according to the pastry shell packaging directions. Top with the sauce. For the sauce combine all ingredients in a saucepan and bring to a boil.

I’m excited to make these this week. They’re one of those “childhood” dinners 🙂 Yummers!

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