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Creamy Barbecue Chicken Turnovers

Creamy Barbecue Chicken Turnovers

Course Appetizer, Main Course
Cuisine American
Keyword barbecue-chicken-turnovers, bbq-chicken-recipes, easy-chicken-recipes
Prep Time 15 minutes
Cook Time 25 minutes
Stand time 5 minutes
Total Time 45 minutes
Servings 4 turnovers
Author Melissa Sperka


  • 1 14 oz box refrigerated pie crusts
  • 4 oz onion and chive cream cheese
  • 1/2 cup barbecue sauce recommend honey chipotle or similar
  • 1 tsp garlic powder
  • 2 cup chopped rotisserie chicken
  • 1/2 cup Mexican corn well drained (Optional)
  • 1 Tbsp chopped chives
  • 1 large egg beaten
  • 1 cup shredded sharp cheddar cheese
  • 2 Tbsp grated Parmesan cheese
  • garlic salt to taste


  • Preheat the oven to 375°F. Line a baking sheet with parchment. Set aside.
  • Using an electric mixer, cream together cream cheese, barbecue sauce and garlic powder. Mix in chicken, corn and chives by hand.
  • Bring both pie crusts to room temperature per package instructions. Roll on a non-stick surface. 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 beaten 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.