These turnovers make great appetizers and they're worth the extra effort because they taste so good! For do-ahead appetizers, they can be baked, frozen and reheated at 375degrees F (190 degrees C) for 5-7 minutes.

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Ingredients

15
Original recipe yields 15 servings
The ingredient list now reflects the servings specified

Directions

  • In a large skillet saute the onion in the butter until tender. Stir in the chicken, chicken broth, garlic salt, poultry seasoning, pepper and cream cheese. Remove from heat and set aside.

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  • Preheat oven to 375 degrees F (190 degrees C).

  • In a large bowl mix together the flour, salt and paprika; cut in butter until mixture resembles coarse crumbs. Gradually add water, tossing with a fork until a ball forms.

  • On a floured surface roll out the pastry to 1/16 inch thick. Cut with a 2 1/2 inch round cookie or biscuit cutter. Reroll scraps and cut more circles until the pastry is used up.

  • Mound a heaping teaspoon of filling on half of each circle. Moisten edges with water and fold pastry over filling to make a half moon shape. Press edges with a fork to seal. Prick tops with a fork for steam vents.

  • Place turnovers on a baking sheet and bake at 375 degrees F (190 degrees C) for 15 to 20 minutes or until golden brown.

Nutrition Facts

220 calories; 17.4 g total fat; 57 mg cholesterol; 237 mg sodium. 10 g carbohydrates; 6.3 g protein; Full Nutrition


Reviews (131)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/04/2006
11/04/06 I am adding a more updated review. These turnovers are delicious! I make these for every dinner party where finger foods are served. I have made about 15x since 2003! I am now a pro. The filling can be made the day before and refrigerated. Also save time by using ready-made pie crust wontons wrappers or even phyllo! Experiment! We like the pie crust! Extra tip with the crust...roll very thin! Read More
(181)

Most helpful critical review

Rating: 1 stars
02/25/2010
I did not like these at all...granted I used pre-made dough..but the stuffing mix was not anything I would make again. Read More
(3)
170 Ratings
  • 5 star values: 99
  • 4 star values: 40
  • 3 star values: 20
  • 2 star values: 6
  • 1 star values: 5
Rating: 5 stars
11/04/2006
11/04/06 I am adding a more updated review. These turnovers are delicious! I make these for every dinner party where finger foods are served. I have made about 15x since 2003! I am now a pro. The filling can be made the day before and refrigerated. Also save time by using ready-made pie crust wontons wrappers or even phyllo! Experiment! We like the pie crust! Extra tip with the crust...roll very thin! Read More
(181)
Rating: 5 stars
03/02/2003
I liked the idea of these turnovers but I can't make pastry to save my life so I used Pilsbury cresent roll dough and they turned out great! Next time I'm going to add chopped carrots and celery since they already tasted like mini pot pies. I tried freezing some and they only take 1 minute in the microwave! My kids won't eat anything but they at least tasted these.;-P Read More
(114)
Rating: 5 stars
09/30/2003
I love appetizers and this was a really good one- my husband says it's a keeper. Now for some helpful hints-make the dough first and refrigerate. It'll roll out easier. Use plenty of flour when rolling out too. You also might want to up the spices to your personal taste. These really do freeze well and reheat right from the freezer-a plus when company's coming. Read More
(78)
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Rating: 5 stars
01/11/2004
You're a lifesaver Amanda! We recently hosted a family reunion with 72 people attending and I wanted recipes that I could prepare and freeze ahead. I found this one and considered myself verrrry lucky! I figured three appetizers per person. Not only did they taste great but it was soooo convenient to prepare them ahead of time freeze and reheat the day of our function. Everyone really enjoyed these and several folks asked for the recipe. I ran out in spite of all the other food available!I added more green onion than called for some fresh finely chopped basil and minced fresh garlic rather than garlic salt. Everyone really enjoyed these and many folks asked for the recipe. BTW I cut the butter in the pastry back to 3/4 cup per batch. Read More
(64)
Rating: 5 stars
01/04/2008
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! Read More
(47)
Rating: 5 stars
12/27/2003
This recipe was great. I did take the easy way out though and bought frozen pastry dough cut it into squares and made little triangle treats instead. It was still delicious and the guests at my party loved them! Read More
(29)
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Rating: 5 stars
12/03/2003
this recipe was awesome. i never worked with pastry before yet this recipe was easy but time consuming. but i did alter the recipe. i sauteed an equal amount of sliced mushrooms to chicken with some garlic. i used peppridge farm pastry shells and rolled it out thin. before baking i brushed melted butter onto the pastry. and i served this with creme of mushroom sauce. all in all i will be making this again. Read More
(28)
Rating: 5 stars
01/27/2004
These are excellent. I have made them twice for large groups of people and they disappeared fast. The first time I followed the recipe but the second time I cut back the butter in the pastry to 3/4 cup which meant I had to increase the amount of water slightly. The pastry was still very rich and delicious but it was easier to work with and a little firmer when cooked which is no bad thing with how tender these turnovers are. Very much worth the time it takes to make these! Read More
(26)
Rating: 3 stars
06/20/2006
add to taste dry sherry fresh herbs parmigiano reggiano chili powder and finely chopped portabella mushrooms. Important roll pastry as thin as possible and if desired add parmigiano to pastry. Time consuming but I froze them for last minute appetizers. Now this is 5 stars and everyone wants the recipe! Read More
(22)