Apple & Roasted Chicken Turnovers

This recipe for the short-of-time cook turns store-bought (or leftover) roast chicken, fresh Ontario apples and frozen pie crusts into flaky bundles perfect for entertaining or tucking into lunch boxes.

Makes 24 turnovers.

Chef Tip: Don't have cooked chicken on hand? An equal amount of roasted sliced or shaved turkey from your deli can be easily substituted.

Variety Tip: For best results, use local Ambrosia, Honeycrisp, Empire, or Cortland apples.


1 cup cooked shredded chicken 250 mL
1 cup lightly packed grated Ontario Apples (about 2 apples) 250 mL
1/2 cup shredded old Cheddar cheese 125 mL
1/4 cup minced green onion 50 mL
1/2 tsp each salt and pepper 2 mL
4 frozen prepared deep dish pie crusts, thawed 4
1 egg yolk whisked with 1 tbsp water 1


Before you begin: Preheat oven to 425°F (225°C)

In medium bowl, combine chicken, apple, cheese, green onion, salt and pepper.

Place thawed crust on a lightly floured surface and using a 3-inch (7.5 cm) round cookie-cutter, cut 5 rounds from each pie crust.  Using a rolling pin, re-roll scraps and cut 4 more rounds.

Place 2 tbsp (25 mL) of filling in the centre of each round, fold round in half and pinch slightly to secure. Using the tines of a fork, crimp around edge of turnover to prevent filling from spilling out and arrange on a parchment lined baking sheet. Repeat with remaining rounds and filling (you will have to use two baking sheets).  With a sharp paring knife, cut a small slit in the top of each turnover and brush with egg mixture.

Bake turnovers in preheated oven until golden, about 12 minutes.