When I was growing up and my parents didn’t feel like cooking or going out to eat, we’d go to the nicer of the two supermarkets and get something from the prepared food section. This didn’t happen very often, but when it did, it felt like a special treat. My brother always got the garlic bread, and I always got the chicken potpie. We’d bring our bounty home, heat up whatever needed heating up, and then take it all into the dining room and spread it out like a picnic.
As I’ve grown and traveled, and learned to navigate a kitchen of my own, it’s easy to forget just how special those strange dinners were. But all it takes is one whiff of chicken potpie to send me right back to a time when food, home and comfort were all deeply connected. Sometimes, I think that’s what comfort food is in its truest form: a kind of sensory time travel. And I can make that backward jump anytime I like with recipes like this one for chicken potpie turnovers. They’re the perfect finger food and taste incredible, but aren’t much harder to make than the store-bought version. Plus, these tasty pastries would also make an ideal addition to a picnic or potluck event — even if it’s just in the middle of your dining room!

Ingredients
2 tablespoons olive oil
4 chicken breasts
1 yellow onion, diced
1 cup frozen peas
2 large carrots, diced
2 cloves garlic, minced
1 bay leaf
1 teaspoon thyme, fresh or dried
Salt and pepper
¼ cup all-purpose flour
¼ cup dry white wine
3 cups chicken stock
¼ cup full-fat milk or cream
2 sheets frozen puff pastry, thawed
1 egg, beaten

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