Chicken Turnovers with Mushroom Gravy

If any of you from Camden, remember a little lady by the name of Dochia Jackson, this is her infamous recipe.  During my six years at the Invisible Chef, I would love to know how many of these we (myself, Debra Tolin, and Jonathan) made to sell.  We would wrap them individually and package them in 1 dozen to box and keep them in the freezer.  They are very good to keep on hand in the freezer. Take out frozen, bake, add a salad and green bean bundles. You have a nice dinner ready in 30 minutes. 

 Chicken Turnovers with Mushroom Gravy

2 cups cooked and finely chopped chicken  

2 tbsp. Butter

2 tbsp. Flour      

2 egg yolks

½ cup broth and ½ cup cream hot                            

2 tbsp. Minced parsley

1 tbsp. Grated onion  

½ tsp. Lemon juice

salt and pepper

Heat butter, add flour and brown.  Add milk/broth mixture and cook until thick.  Blend in beaten egg yolks, and remaining ingredients.  Cook over hot water for 10 minutes.

Dochia gave me her pie crust recipe, but over the years I started using the Pillsbury roll out refrigerated dough.

1 Box Pillsbury refrigerated pie crust

1 egg

1 T milk

Roll pie crust out on floured surface to make a larger circle.  Using a 5” saucer or cookie cutter as a guide, make 8-10 circles. Fill each circle with ¼ cup of filling.  Fold over and crimp edges with a fork.  Make a wash with the egg and milk and brush over pies.  Bake 425 for 20-25 minutes or until lightly browned.  Serve with mushroom gravy.

These may be individually wrapped and frozen.  Bake from frozen state.

Mushroom Gravy

2 large cans of mushrooms (I use fresh 8oz. Sliced and sauted)

4 T Butter

4 T Flour                      

1/4 cup half and half

1 ½ cup chicken broth

½ tsp. Lemon juice

Melt butter and add flour; brown lightly.  Add the cream and broth and stir till thickened.  Add lemon juice and serve over turnovers.