Giant Chicken Turnover Recipe
Ingredients
| Onion | 1/2 Cup (16 tbs), chopped | |
| Celery | 1/2 Cup (16 tbs), chopped | |
| 3 tablespoons butter or chicken fat | ||
| Flour | 2 Tablespoon | |
| Poultry seasoning | 1/2 Teaspoon | |
| Milk | 1/2 Cup (16 tbs) | |
| Cooked and cubed chicken | 3 Cup (16 tbs) | |
| 1 package Pillsbury Butterflake Recipe Pie Crust Mix | ||
| Corn meal | 1/3 Cup (16 tbs) | |
| 4-ounce can mushroom stems and pieces,drained | ||
| Butter | 2 Tablespoon (Sauce) | |
| Water | 3/4 Cup (16 tbs) (Sauce) | |
| Milk | 1/4 Cup (16 tbs) (Sauce) | |
| 1 package Pillsbury Chicken Gravy Mix | ||
| Pimiento | 2 Tablespoon, chopped (Sauce) | |
Directions
Saute onion and celery in butter.
Stir in flour and poultry seasoning; slowly blend in milk.
Cook, stirring constantly until thickened.
Blend in chicken.
Set aside.
Prepare pie crust mix as directed on package using 5 tablespoons water and corn meal.
Roll out on floured surface to a 15x10-inch rectangle.
Place on un-greased cookie sheet.
Spread filling on half of dough, lengthwise, to within 1/2-inch of edge.
Moisten edges; fold other half over to form rectangle.
Seal edge with fork.
Prick top crust for escape of steam.
Bake at 425° for 25 to 30 minutes until golden brown.
Stir in flour and poultry seasoning; slowly blend in milk.
Cook, stirring constantly until thickened.
Blend in chicken.
Set aside.
Prepare pie crust mix as directed on package using 5 tablespoons water and corn meal.
Roll out on floured surface to a 15x10-inch rectangle.
Place on un-greased cookie sheet.
Spread filling on half of dough, lengthwise, to within 1/2-inch of edge.
Moisten edges; fold other half over to form rectangle.
Seal edge with fork.
Prick top crust for escape of steam.
Bake at 425° for 25 to 30 minutes until golden brown.
Chef
