Chicken, corn, cheese and an easy cream sauce are enclosed in puff pastry triangles to make these Creamy Chicken and Corn Turnovers that will be a hit with the family.
Want more summer suppers? Try this Tilapia with Roasted Corn or these Stuffed Zucchini Boats.
These Creamy Chicken and Corn Turnovers were one of those recipes that I 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!
This Creamy Chicken and Corn Turnover Recipe was a true winner. I can’t wait to make it again!!
Ingredients
- Chicken Broth and Milk: You’ll use a mixture of broth and milk for the creamy sauce.
- Seasonings: There is a mixture of dried herbs and spices that gives these turnovers great flavor. But feel free to swap in or swap out depending on your preferences.
- Flour: The flour will thicken up the sauce.
- Chicken: I use one of my favorite time saving tricks for this recipe – cooked shredded or cubed chicken. This is a great way to use up leftovers, or you can pick up a rotisserie chicken. I like to make a big batch and keep it in the freezer for meals like this one.
- Corn: 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.
- Puff Pastry: Make sure you are using puff pastry, not filo dough. They are usually by each other in the freezer section, but are very different.
- Cheese: I used cheddar, but this can easily be swapped for another cheese.
- Egg: The egg is used to give the turnovers a nice golden exterior.
Tips and Tricks
The filling can be made ahead of time, then just assemble the turnovers when you are ready to bake them.
Don’t forget the seal the edges well so that the filling doesn’t all leak out. And make sure to cut vent marks on top so that the steam can escape.
You can make these half sized to serve as appetizers.
More Corn Recipes
Fresh Corn Salad
Grilled Corn Salad
Corn Chowder with Bacon
Potato Salad Recipe with Corn and Poblanos
Stuffed Poblano Peppers with Chicken and Corn
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Creamy Chicken and Corn Turnovers
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8 turnovers 1x
- Category: Main Dish
- Method: Baked
- Cuisine: American
Description
Chicken, corn, cheese and an easy cream sauce are enclosed in puff pastry triangles to make these Creamy Chicken and Corn Turnovers 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.
Keywords: chicken turnoverss
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!