Southern Chicken Pot Pie Turnovers

2 tablespoons olive oil
4 chicken breasts
1 yellow onion, diced
1 cup frozen peas
2 large carrots, diced
2 cloves garlic, minced
1 bay leaf
1 teaspoon thyme, fresh or dried
Salt and pepper
¼ cup all-purpose flour
¼ cup dry white wine
3 cups chicken stock
¼ cup full-fat milk or cream
2 sheets frozen puff pastry, thawed
1 egg, beaten

1. Add the olive oil to a large, heavy-bottomed saucepan and place over a medium-high heat. Add the chicken and cook until browned, flipping once to ensure even cooking. Remove from the pot and add the onion, carrots, garlic, bay leaf, thyme, salt and pepper. Cook about 6 minutes, until the vegetables start to soften. Meanwhile, dice or shred the chicken.

2. Return the chicken to the pot and add the peas and flour. Cook for 1 additional minute before deglazing with the white wine, being sure to scrape all the tasty fond off the bottom of the pot. Whisk the mixture well to ensure you incorporate all of the flour.

3. Add the chicken stock slowly while whisking, and then the milk. Lower the heat to medium and simmer until the sauce becomes thick, about 10 minutes.

4. Preheat the oven to 375 F.

5. On a lightly floured surface, roll out your puff pastry and cut each sheet into four equal rectangles. Spoon some of the chicken mixture into the center of each piece of pastry dough and fold the corner over to make a triangle. Pinch the edges together, using a bit of water if they’re not sticking. If you’re feeling really fancy, use a fork to crimp the seam.

6. Brush the turnovers with an egg wash and bake until golden brown on top, about 20-30 minutes. Allow to cool at least 5 minutes before serving.