Creamy Chicken & Cheese Stuffed Turnovers
These turnovers are the kind of cozy, craveable food that makes you feel like you just walked past a bakery window — except the best part is they’re coming out of your oven. Crisp, flaky pastry on the outside, and a creamy chicken-and-cheese filling inside that’s rich, garlicky, and seriously comforting.
They’re perfect for an easy dinner with a salad, a fun weekend lunch, or even a “snack-y” party spread where everyone grabs one and immediately asks what’s inside. And when you break one open and the steam rises with that melty cheese? Yeah… it’s a moment.
Ingredients
2 cups cooked chicken breast, shredded
1 sheet puff pastry or refrigerated pie dough, thawed
2 tablespoons butter
2 cloves garlic, minced
1/2 cup heavy cream
1/2 cup cream cheese, softened
3/4 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
1/2 teaspoon garlic powder
1/2 teaspoon dried Italian seasoning
Salt and black pepper, to taste
1 egg, beaten (for egg wash)
Fresh parsley, finely chopped (for garnish)
For Serving (Optional)
Garlic mayo or your favorite creamy dip
Instructions
1) Start the filling
Set a skillet over medium heat and melt the butter.
Add the minced garlic and sauté for about 30 seconds, just until your kitchen smells amazing.
2) Make it creamy
Stir in the heavy cream and softened cream cheese.
Keep stirring gently until it turns smooth and velvety — like a quick, cozy cheese sauce base.
3) Add chicken and cheeses
Add the shredded chicken, mozzarella, Parmesan, garlic powder, Italian seasoning, salt, pepper, and parsley.
Mix until everything is well combined and the chicken is coated in that creamy goodness.
Remove from heat and let it cool slightly so it doesn’t melt the dough as you fill.
4) Prep the dough
Preheat your oven to 400°F (200°C).
Roll out your puff pastry or pie dough and cut it into equal rectangles or circles.
(If you’re going for that classic turnover look, rectangles are easy. Circles feel more empanada-style — both are great.)
5) Fill and seal
Spoon the chicken mixture onto one side of each piece of dough, leaving a little border around the edges.
Fold it over and press the edges together firmly.
Crimp with a fork to seal — and to give it that pretty, bakery finish.
6) Egg wash and bake
Place the turnovers on a lined baking sheet.
Brush the tops with beaten egg so they bake up golden and glossy.
Bake for 18–22 minutes, until puffed, crisp, and beautifully browned.
7) Serve
Let them rest for a few minutes (the filling will be hot).
Sprinkle with parsley and serve warm with garlic mayo or your favorite creamy dip.
Presentation
These look extra inviting on a platter with a little bowl of dip in the center.
Finish with a light shower of parsley so they pop with color.
If you want them to look truly “store-bought in the best way,” slice one in half and place it cut-side up — that creamy filling sells itself.
Nutritional Information:
⏰ Prep Time: 20 minutes | Cooking Time: 22 minutes | Total Time: 42 minutes
🔥 Kcal: ~490 kcal per turnover | 🍽️ Servings: 4 turnovers
Conclusion
Creamy chicken and cheese stuffed turnovers are flaky, cheesy comfort food at its finest. They’re easy to make, super satisfying, and feel just fancy enough to impress without any extra stress.
If you’ve got cooked chicken and a sheet of pastry hanging out in the fridge or freezer, this is your sign to make these soon. Warm, crispy, creamy… and gone faster than you’d expect.