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Creamy Barbecue Chicken Turnovers

Course Appetizer, Main Course
Cuisine American, Southern
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
Calories 799kcal
Author Melissa Sperka

Ingredients

  • 1 14 oz box refrigerated pie crusts
  • 4 oz chive and onion cream cheese
  • 1/2 cup barbecue sauce recommend honey chipotle or similar
  • 1 tsp garlic powder or granulated garlic
  • 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

Instructions

  • 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. (corn is optional)
  • 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. Sprinkle the chicken mixture on each pocket with the shredded cheese. Brush the edges with egg wash.
  • Fit the reserved pie crust pieces on top. Fold or crimp the edges with a fork.
  • Transfer to 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.

Nutrition

Serving: 1serving | Calories: 799kcal | Carbohydrates: 70g | Protein: 33g | Fat: 44g | Saturated Fat: 21g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 178mg | Sodium: 1489mg | Potassium: 391mg | Fiber: 1g | Sugar: 14g | Vitamin A: 817IU | Vitamin C: 2mg | Calcium: 296mg | Iron: 1mg