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Chicken and Gruyère Turnovers

Chicken and Gruyère Turnovers
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Serves 4| Hands-On Time: | Total Time:



  1. Heat oven to 400° F. In a medium bowl, combine the chicken, Gruyère, and peas.
  2. Cut the 2 sheets of puff pastry in half to form 4 rectangles and place on a baking sheet. Dividing evenly, top half of each rectangle with the chicken mixture. Fold over and seal the turnovers; brush the tops with the egg. Bake until golden, 20 to 25 minutes. Serve with the mustard.
By March, 2011

Nutritional Information

  • Per Serving
  • Calories 806
  • Protein 38g
  • Carbohydrate 45g
  • Sugar 5g
  • Fiber 3g
  • Fat 51g
  • Sat Fat 18g
  • Calcium 426mg
  • Iron 4mg
  • Sodium 931mg
  • Cholesterol 131mg
What does this mean? See Nutrition 101 .

Quick Tip

Kitchen timer
To make ahead, prepare the turnovers (but don’t bake them). Tightly wrap and freeze for up to 3 months. Let the turnovers thaw 20 minutes at room temperature before baking.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.