Chicken Pot Pie Turnovers

⅓ cup butter 1 small yellow onion, diced 1 stalk celery, diced 1 carrot, peeled, cut in half lengthwise and thinly sliced ⅓ cup flour ¾ cup chicken broth 1 cup half and half 2 ounces cream cheese, softened ½ teaspoon salt ½ teaspoon garlic powder ¼ teaspoon dried thyme ¼ teaspoon pepper 2 cups diced or shredded cooked chicken or turkey ¾ cup frozen peas, defrosted 1 package refrigerated pie crusts 1 egg white 1 tablespoon milk

In a large skillet melt butter over medium heat. Add onion, celery, and carrot and cook 4 to 5 minutes. Sprinkle flour on top of onion mixture. Cook and stir for 1 minute. Gradually whisk in chicken broth and half-and-half. Add cream cheese, breaking it apart with a wooden spoon so that it melts and blends into the sauce. Cook until bubbling and thickened, about 1 to 2 minutes. Stir in chicken and peas. Remove from heat. Preheat oven to 400 degrees and spray a baking sheet with cooking spray. Unroll piecrusts and use a rolling pin to roll them slightly thinner.

You want to be able to cut 4 circles out of each pie crust. Use a bowl that's approximately 5 inches across to cut a total of 8 circles. Roll the scraps together and cut 2 more circles. Place filling(as much as you can and still be able to fold over the dough and seal it) on one side of a circle of dough. In a small bowl, whisk together egg white and milk. Use your finger or a small pastry brush to wet the edges of the dough with egg wash so that they will stick together.

Fold dough over, pressing to seal edges. Crimp around edges with a fork. Repeat with remaining dough circles. Place on prepared baking sheet and brush tops with egg wash. Place in oven and bake for 15 to 17 minutes.