Chicken Turnovers
Ingredients
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2 Tablespoons Vegetable Oil
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1 (10 Ounce) Package Frozen Mixed Vegetables
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2 Tablespoons Water
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1/2 Cup Water For Brushing Biscuit Edges To Seal
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1 Onion, Diced
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3 Cups Rotisserie Chicken, Chopped
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1 (10.75 Ounce) Can Condensed Cream Of Chicken Soup
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Kosher Salt And Ground Black Pepper To Taste
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2 (16 Ounce) Cans Refrigerated Flaky Biscuit Dough
Directions
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Preheat the oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray.
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Pour mixed vegetables into a microwave-safe bowl. Add water. Heat in the microwave until warmed through, 1 to 3 minutes. Drain.
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Drizzle a skillet with vegetable oil and heat over medium heat. Add onion and cook until soft, about 3 minutes. Add mixed vegetables, chopped chicken, condensed soup, salt, and pepper. Cook and stir until filling is heated through, 3 to 5 minutes more.
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Open biscuits and flatten each circle out with your fingertips or a floured rolling pin. Wet edges of biscuit with water using a thin brush. Place a portion of filling on one half of a circle and fold the other half over. Press edges with a fork to seal closed. Place mini pie carefully onto the prepared baking sheet. Repeat with remaining biscuits and filling.
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Bake in the preheated oven until the outsides are golden, 30 to 35 minutes.
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