Tiny Chicken Turnovers

Recipe View In a large skillet, melt 3 tablespoons of butter over medium heat. Sauté the chopped onion until softened and translucent, about 5-7 minutes.

Recipe View Stir in the shredded chicken, chicken stock, garlic salt, poultry seasoning, pepper, and diced cream cheese. Cook until the cream cheese is melted and the mixture is well combined. Remove from heat and set aside to cool slightly. (Approximately 5 minutes)

Recipe View Preheat your oven to 375 degrees F (190 degrees C).

Recipe View In a large bowl, whisk together the flour, salt, and paprika. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. (Approximately 5-10 minutes)

Recipe View Gradually add the ice water, one tablespoon at a time, tossing with a fork until the dough just comes together. Be careful not to overmix. (Approximately 2-3 minutes)

Recipe View Turn the dough out onto a lightly floured surface and roll it out to about 1/16 inch thick.

Recipe View Use a 2 1/2 inch round cookie or biscuit cutter to cut out circles. Reroll any scraps and cut more circles until all the pastry is used.

Recipe View Place a heaping teaspoon of the chicken filling on one half of each circle. Moisten the edges with a little water.

Recipe View Fold the pastry over the filling to create a half-moon shape. Press the edges firmly with a fork to seal.

Recipe View Prick the tops of the turnovers with a fork to create steam vents.

Recipe View Place the turnovers on a baking sheet lined with parchment paper.

Recipe View Bake at 375 degrees F (190 degrees C) for 15-20 minutes, or until golden brown.