- 1 1/2 cups all-purpose flour
- 3/4 teaspoon salt
- 1/2 cup shortening
- about 3 tablespoons cold water
- 1 tablespoon all-purpose flour
- 1/2 cup chicken broth
- 1 cup cooked chicken
- 1/4 teaspoon thyme, crumbled
- salt and pepper to taste
Prepare filling. Mix together chicken broth and flour; cook over low heat until hot and thickened, stirring constantly. Stir in chicken, thyme, and salt and pepper, to taste.
Roll out pastry dough about 1/8-inch thicken. Cut into rounds about 6 inches in diameter. Place chicken filling on half of each round. Moisten outside edges with a little water; fold dough over to cover the chicken filling portion, pressing edges together with fork. Place chicken turnovers on ungreased baking sheet. Make a few slits in the top of each chicken turnover.
Bake at 425° for about 20 to 25 minutes, until nicely browned. Serve with leftover or purchased chicken gravy or a white sauce variation.
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