Chicken Pot Pie Turnovers

Inspired by Pi Day yesterday, I made these for dinner. So yummy, and quick! Found the recipe on FiveLittleChefs.com and tweaked it.

2 Tablespoons butter

1/2 onion, chopped

2 carrots, chopped

2 stalks celery, chopped

s&p to taste

2 cloves garlic, minced

1 teaspoon dried thyme

3-4 Tablespoons flour

2 cups chicken broth
1/2 cup frozen peas

1 1/2 cups shredded cooked chicken (I used a rotisserie chicken)

2 9 in pie crusts (in the refrigerator section of the grocery store)

1 egg

 Preheat the oven to 375 degrees F. Melt the butter in a large saute pan over medium heat. Add the onions, carrots, and celery with salt and pepper, to taste, cook until the carrots soften, about 10 minutes. Add the garlic and thyme and cook for an additional minute, stirring frequently.  Add the chicken broth and peas, bring to a low simmer. Mix the flour with about 1/4 cup of cool water until smooth. Whisk the flour mixture into the broth/veggie mixture. Cook on a very low simmer until the sauce thickens up into a gravy, 5 to 10 minutes. Add the shredded chicken. Remove from the heat and set aside. Unroll one the pie crusts and cut in half. Spoon some of the chicken mixture on one side of each half. Fold in half and pinch the edges together to create turnovers (use a little water if needed to bind). Press the edges with a fork to create a decorative border. Do the same with the other pie crust. Whisk the egg with a splash of water and brush the turnovers with the egg wash. Cut a small slit in the top to allow the steam to escape during baking. Bake the turnover until golden brown, about 30 minutes. Let cool at least 10 minutes before serving as the insides will be very hot.

**can also bake as a chicken pot pie at 425 for 35 min