Creamy Chicken Turnovers Recipe
Creamy Chicken Turnovers
3 c. fresh chicken, cooked and diced
9 oz. pkg frozen sweet peas and pear onions, thawed
1 1/2 c. Croutons, crushed
1/2 c. Ranch Salad Dressing Mix
Salt and Pepper to Taste
15 oz. pkg. refrigerated pre-rolled pie crusts (2 crusts)
3 tbsp milk
Preheat oven to 425 degrees. Combine chicken, peas, onions, crouton, salad dressing, salt and pepper. Unfold one pie crust and cut into 4 triangles. Brush edges of each triangle with milk. Put scant 1/2 c. chicken filling on each triangle. Fold pastry triangle over filling, joining straight edge evenly. Press with fork to seal edges. Repeat with remaining pastry and filling. Bake at 425 degrees for 20 minutes or until done.
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