Chicken, corn, cheese and an easy cream sauce are enclosed in puff pastry triangles to make this Creamy Chicken and Corn Turnover Recipe that will be a hit with the family.
As a food blogger, I often get asked what I like more – cooking or baking. The answer used to be easy. I would choose baking. I think looking though dessert cookbooks was what first got me excited about being in the kitchen.
But these days, things have changed. While I still love to bake, I think that cooking is what is really the most enjoyable for me.
I used to be a follow a recipe to a t kind of person. I didn’t trust myself to do substitutions or to change things up. But after cooking thousands of different recipes over the years, I’ve become a lot more comfortable. I know what basic flavors taste well together, and I know that if I don’t have this ingredient on hand, I could easily substitute it for that ingredient. I may not feel confident enough to participate in Chopped with all kinds of crazy ingredients, but for everyday cooking? It’s a lot easier for me.
And I think that is why I now enjoy cooking more than baking. I don’t always have to measure, I can do a little of this and a little of that. It’s a lot more relaxing to just go with it and see what I can come up with sometimes. I still love to bake, but you have to be a lot more calculated when you are baking.
This Creamy Chicken and Corn Turnover Recipe was one of those recipes that was created by using a little bit of this and a little bit of that in the kitchen. I had a basic idea of what I wanted to do for dinner, and I just kind of went for it. I did have to write down measurements as I went along, but it still gave me the opportunity to get a little bit creative.
And happily, this turnover recipe turned out fabulous, and even (most of) the kids liked them! I used frozen corn because I had some in the freezer, but I think right now would be the perfect time to take advantage of the fresh summer corn. I also used my favorite kitchen shortcut of using cooked, shredded chicken. I try to keep some on hand all of the time (it freezes well!) and then it’s good to go for an easy, fast dinner.
This Creamy Chicken and Corn Turnover Recipe was a true winner. I can’t wait to make it again!!
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Creamy Chicken and Corn Turnover Recipe
- Prep Time: 15 mins
- Cook Time: 30 mins
- Total Time: 45 mins
- Yield: 8 turnovers 1x
Description
Chicken, corn, cheese and an easy cream sauce are enclosed in puff pastry triangles to make this Creamy Chicken and Corn Turnover Recipe that will be a hit with the family.
Ingredients
- 3/4 cup chicken broth
- 3/4 cup milk, divided
- 1/4 teaspoon Emeril’s Essence (can sub in poultry seasoning)
- 1/4 teaspoon salt
- 1/8 teaspoon onion powder
- 1/8 teaspoon dried oregano
- 1/8 teaspoon black pepper
- dash of paprika
- 6 tablespoons flour
- 2 cups cooked cubed or shredded chicken
- 1 cup frozen corn
- 1 box (2 sheets – 17.3 oz) puff pastry sheets, thawed
- 1/2 cup shredded cheddar cheese
- 1 egg
Instructions
- Preheat the oven to 375ºF. Line a baking sheet with parchment paper or a silpat liner.
- In a medium saucepan, combine the chicken broth and 1/4 cup of the milk. Add the Emeril’s Essence, salt, onion powder, oregano, pepper and paprika. Bring to a boil.
- In a bowl (or in your measuring cup if you don’t want to get another dish dirty) whisk together the remaining 1/2 cup milk and the flour. Slowly add the flour mixture to the boiling mixture, whisking the whole time to avoid lumps. Continue to cook until the mixture has thickened, another minute or two. Season to taste.
- Pour the mixture into a large bowl and add the chicken and the corn.
- Lay the puff pastry sheets out on a work surface. Cut each sheet into 4 squares. Place a couple of heaping tablespoons of the chicken mixture on the center of each square. Top with about a tablespoon of the cheese. Fold over the puff pastry, creating a triangle, enclosing the filing in the center. Use the tines of a fork to press the edges down to seal. Transfer to the baking sheet.
- Whisk the egg with a splash of water in a small bowl. Brush the egg over the top of each turnover. (You do not need to use all of the egg wash – just enough to coat each turnover.) Cut 1 or 2 slits in the top of each turnover to allow the steam to escape.
- Bake in the oven until golden brown, about 30 minutes.
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Michelle says
Hey I was wondering if it would be safe to add some potato in with this?
Deborah says
I’m guessing it would work. You’ll probably have a bit of extra filling, though, at the end, so you could probably make a few more turnovers.
Ellen says
Made these and cooked them in my pie maker. Just brilliant !
★★★★
Libby says
Great recipe! Picky eaters were very happy. I used pie crust instead of puff pastry and it worked very well, I will try this again with different combos of veggies and crescent or biscuit dough, whatever is on hand!
★★★★★
Lakhbir says
I made this today.It tastes sooooooo good.Now Creamy Chicken and Corn Turnover is going to be one of my favorite dishes.Thanks for sharing this recipe
Deborah says
I’m so glad it was a hit!
Laura says
I made these last night for dinner. They came out so delicious!! I have leftovers for lunch today! Thanks for the great receipe!!
Deborah says
I’m so glad you loved them!!
Julie Cousins says
This may be a dumb question, but what are puff pastry sheets?
Deborah says
You can buy puff pastry typically in the frozen section at the grocery store. They are just pieces of premade unbaked puff pastry that have been frozen.
Joanne Bruno says
I definitely have moments where I’m really into baking, but lately I’ve been much more into cooking. Maybe it’s a summer thing? I feel like come fall I’ll be all into baking all the time. BUT this is the perfect combination of baking and cooking!
Evelyn Bonilla says
Looks fancy. Nice to serve at a party.
Kelley says
This looks awesome, and I have all the ingredients in my pantry. Do you think these would freeze well, and if so, how would you suggest reheating them?
Deborah says
I have not tried freezing them, but I would guess that they would freeze best if you assembled them up to the point where you bake them and freeze them at that point. And then bake them when you are ready for them. You’ll probably need to add on a few extra minutes of baking time.
Chels R. says
I love this! This is such a fun fun meal!