Creamy Barbecue Chicken Turnovers

Creamy Barbecue Chicken Turnovers

Servings 4
Author Melissa Sperka


  • 1 box refrigerated pie crusts
  • 4 oz onion and chive cream cheese
  • 1/2 cup barbecue sauce [ i.e. Honey Chipotle]
  • 1 tsp garlic powder
  • 2 cup chopped rotisserie chicken
  • 1/2 cup Mexican corn well drained
  • 1 Tbsp chopped chives
  • 1 large egg beaten
  • 1 cup shredded sharp cheddar cheese
  • 2 Tbsp grated Parmesan cheese
  • garlic salt


  • Preheat the oven to 375°F. Line a baking sheet with parchment.
  • Cream together the cream cheese, barbecue sauce and garlic powder.
  • Mix in the chicken, corn and chives by hand.
  • Bring both pie crusts to room temperature. Roll out on a non-stick surface and using a sharp knife cut each crust into 4 equal portions.
  • Divide the filling between 4 pieces. Divide the shredded cheese between the pockets then brush the edges with egg wash.
  • Fit the other pie crust pieces on top. Fold or crimp the edges with a fork.
  • Carefully move onto the baking sheet. Cut two slits in the top to vent.
  • Brush the tops and sides with egg wash. Sprinkle each turnover with garlic salt and grated Parmesan cheese.
  • Bake for 20-25 minutes until golden. Rest for 5 minutes on the pan then serve.