A hearty and nutritious snack for kids: Chicken and mushroom pot pie turnovers

A hearty and nutritious snack for kids: Chicken and mushroom pot pie turnovers

Need a quick and easy snack idea for kids? Your little ones will love these chicken and mushroom pot pie turnovers.

chicken and mushroom pot pie

Try this recipe to make a batch of chicken and mushroon pot pie turnovers!

Ingredients:

1 pack (6 sheets) frozen ready-rolled puff pastry

1 can (290g/ 10.2oz) condensed cream of mushroom soup

1/2 chicken breast, skin removed, cooked and finely shredded

1 pack (200g) brown mushrooms, stems removed and sliced thinly

1/2 onion, finely diced

2 cloves garlic, minced

1/4 teaspoon coarsely ground black pepper

1 egg, lightly beaten

Pinch of black pepper, to taste

chicken and mushroom pot pie

Steps:

1. Start by sautéing diced onion and minced garlic in some olive oil until the onion turns soft and translucent, about 2-3 minutes. Add the sliced mushrooms and stir to combine.

2. Season with black pepper and cook this for about 3-4 minutes on medium heat – you want the mushrooms to wilt a little. Stir occasionally.

3. Once done, turn off the heat, add the cream of mushroom (condensed) soup and shredded (cooked) chicken.

4. Mix and transfer this to a bowl. Allow the mixture to cool before using.

chicken and mushroom pot pie

5. Cut a piece of ready-rolled puff pastry into quarters. You can also cut them into circles or whichever shape you prefer. I like cutting them into quarters because there is no wastage – puff pastry is not that cheap after all!

6. Brush the edges with egg wash.

7. Place a tablespoon of the mixture in the middle of each square. Lift one corner and fold it diagonally over to make a triangle.

8. Seal the edges with a fork.

9. Carefully place the turnovers on a lined baking tray. Brush with egg wash.

10. Bake at 180°C for 20-25 minutes, or until the pastry turns golden brown.

chicken and mushroom pot pie

Notes:

Can be kept frozen in an air-tight zip lock bag for up to 3 months. Thaw in fridge over night before re-heating.

 

Republished with permission from thedomesticgoddesswannabe.com

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Written by

Diana Gale

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