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Mini Chicken Turnovers

Mini Chicken Turnovers

I’ve been making these hearty, small turnovers for several years. They take a little extra time to assemble, however it deserves it since they taste so unique.– Mary Detweiler, Middlefield, Ohio.


  • 3 tablespoons chopped onion
  • 3 tablespoons butter
  • 1-3/4 cups shredded prepared chicken
  • 3 tablespoons chicken broth
  • 1/4 teaspoon each garlic salt, poultry seasoning and pepper
  • 3 ounces cream cheese, cubed
  • 1-1/2 cups versatile flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon paprika
  • 1/2 cup cold butter, cubed
  • 4 to 5 tablespoons cold water


  • In a large bowl, combine flour, salt and paprika; cut in butter until mix resembles coarse crumbs.
  • On a floured surface area, roll out pastry to 1/16- in.
  • Place on ungreased baking sheets.
  • Editor’s Note: Turnovers can be baked, frozen and reheated at 375 ° for 5-7 minutes.

    Nutrition Truths

    2 each: 171 calories, 12 g fat (7g hydrogenated fat), 43 mg cholesterol, 236 mg salt, 10 g carbohydrate (0 sugars, 0 fiber), 7g protein.

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