Friday, March 25, 2011

Roasted-Veggie "PotPie" Turnovers

I found this recipe and tried it this week and it was a good one!  I made mine with chicken and didn't buy veggies from the deli but bought a frozen steamfresh bag of carrots, squash, zucchini, and red pepper.  I didn't realize it was in an oil sauce until after I cooked them so I just washed it off before adding the other ingredients.  Simple and delish!

2 packages refrigerated pie-crust dough
3 cups deli-prepared roasted veggies (if using chicken cut veggie amount in half)
1 can condensed cream soup (chicken, broccoli, or mushroom)
1-2 grilled chicken breasts chopped up (optional)

Preheat oven to 425.

Unroll dough and trim each to form a 10-inch square, then cute each into 4 squares for a total of 8.

Combine veggies, soup, and chicken and salt and pepper to taste.

Spoon vegetable filling onto the diagonal half of each square; fold dough over filling and seal edges with a fork.  Place turnovers on a foil-lined cookie sheet (easy clean up) brush with lightly beaten egg and cut a slit in top to vent steam.

Bake for 15 minutes, or until golden brown.  Let cool 5 minutes before serving.

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