Turnovers
By buggles64
@buggles64 (2709)
United States
January 16, 2011 7:36pm CST
Tonight I attempted to make some pot pies, turnover style. I saw this on Mad Hungry the other day, and she made it look so easy!! I made a regular pie crust (single crust) and then took chicken noodle soup and placed that in the middle of the turn over. My problem was getting the crust to cover the small amount of chicken and noodles I had in the crust. Does anyone have any suggestions as to what I could do to make this work?
4 responses
@mommamusic (882)
• United States
18 Jan 11
I just use the easy way for me and my husband.I use cresent rolls roll out and just add what i have deep fry and i am done.its easy and fast.
@dorannmwin (36392)
• United States
19 Jan 11
I've never attempted to make turnover type pot pies at my house. However, I've made homemade pot pie often and that really does turn out good. I got my recipe from Kraft Food and Family and I've adapted it to fit my needs over the course of time. One suggestion to make them stay together is to maybe get a little turnover press (they are really inexpensive) and use that so that the edges will be very well sealed.
@BeetleBam (171)
• United States
17 Jan 11
I would say you need a bigger piece of pie dough. Make sure you rub the edge with water or egg before you close it to help it stick.
@buggles64 (2709)
• United States
17 Jan 11
Thanks for replying...I actually made three single serving pie crusts and cut the crust into four sections...so there were 12 sections. I used butter to close the edges. Maybe if I cut a different shape, I could put more ingredients in them?
