A little twist on a family favorite.

For the filling:

4 boneless skinless chicken breasts, cut into bite size pieces

1/2 stick of butter

1/2 shallot, chopped

2 tsp flour (GF works too)

1/2 cup half and half

1/2 cup white wine

1 1/2 cups chicken stock (homemade is best)

2 tablespoons chopped fresh parsley

3 carrots peeled and chopped

1 cup frozen organic corn

1 cup frozen organic peas

Place the vegetables in a small pot of boiling water and cook for 5 minutes. Drain well and set aside.

Melt butter in large pan. Sauté chicken until browned on all sides (about 8 minutes.) Add the shallot and sauté for another 3-4 minutes. Whisk in the flour to coat the chicken well. Add the wine, half and half and stock, the parsley and all the vegetables. Simmer on low for 20 minutes.

For the turn overs you will need 1 box of puff pastry. 1 box makes 8 turnovers.

1 egg

Defrost dough on a floured surface. Cut each sheet into 4 pieces. With a well floured rolling pin, roll each square to about 30% larger than you originally cut.

Place about 1/3 cup of filling into each square and close by brushing the edges with the egg wash. Use a fork to crimp the edges shut. Pop into the oven for 30 minutes at 325*.