Slow Cooker Chicken Pot Pie Easy

Chicken Pot Pie Turnovers Recipe

Con Poulos

Your family will love this classic comfort food in handheld form.

Yields: 4

Prep Time: 0 hours 25 mins

Total Time: 0 hours 50 mins

Pot Pie Filling

1 tbsp. extra-virgin olive oil

8 oz. chicken breasts, cut into 3/4" pieces

kosher salt

Freshly ground black pepper

3 tbsp. lemon juice

4 tbsp. cream cheese, cut into small cubes

3/4 c. frozen corn kernels, thawed

3/4 c. frozen peas, thawed

1/4 c. fresh flat-leaf parsley, roughly chopped

2 scallions, thinly sliced

2 tbsp. fresh dill, finely chopped

Biscuit Dough

2 c. all-purpose flour, plus more for the surface

1 tbsp. baking powder

1 tsp. kosher salt

1/2 tsp. Freshly ground black pepper

5 tbsp. very cold unsalted butter, cut into cubes

1/4 c. fresh dill, finely chopped

3/4 c. whole milk

1 tbsp. heavy cream

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Make the Filling: Heat oil in a large skillet over medium-high heat. Season chicken with 1⁄4 teaspoon each salt and pepper and cook until brown on all sides, about 5 minutes total.
Reduce heat to low and add lemon juice, cream cheese, and 2 tablespoons water and cook, stirring to make a smooth sauce. Remove from heat and fold in corn, peas, parsley, scallions, and dill.
Make the Biscuit Dough: Heat oven to 375 degrees F and line a large baking sheet with parchment paper. In a large bowl, whisk together flour, baking powder, salt, and pepper. Rub butter into flour until it resembles fine crumbs; toss with dill.
Using a fork, quickly fold milk into flour mixture to make a soft dough.
Transfer to a lightly floured surface and press into a rectangle. Dust lightly with flour and roll into a 13"-x-10" rectangle, about 1⁄4" thick. Cut into 4 equal pieces.
Make the Turnovers: Divide filling among the pieces of dough, placing it in the center of one side. Fold the other half of the dough over the filling, pressing to seal. Transfer to the prepared baking sheet. Brush with cream and bake until light golden brown, 20 to 25 minutes.

PER SERVING 603 CAL, 27.5 G FAT (14 G SAT FAT), 96 MG CHOL, 1,133 MG SOD, 25 G PRO, 65 G CAR, 5 G FIBER

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