Weekend Kitchen: Chicken hand pies


By Julia Westhoff

Some of you may have seen a small blimp hovering above the sidewalks of Northeast Johnson County recently. Lest you think it is some cool new drone situation, I should admit that it is me – 9 months pregnant and ready to pop any second.

I am not big into nesting like some people – that is, I don’t run around cleaning and buying throw pillows. But I do cook. Man oh man, do I cook. In the past week alone I have made: spaghetti and meatballs, ragu, morocco lamb couscous, chicken noodle soup, chicken tetrazzini, beef stew, protein balls, granola bars, cookies, cherry chocolate bread, applesauce bread, banana chocolate chip muffins, and more… Cooking helps me deal with my nervous energy, and I know I’ll appreciate it once baby is here and I need to slow down.

I should stop and say thank you to my in-laws, Marilyn and Jamie Senter, without whom the storage of such foodstuffs would not be possible. Their freezer space is much appreciated.

One of the easiest and tastiest things I have made are these chicken turnovers. It was my first time working with puff pastry, but it won’t be my last. I found the recipe in Real Simple, and it was, indeed, real simple. The combo of chicken, peas and gruyere is delightful, and the whole batch took 10 minutes to make.

Wish us luck! Things are about to get crazy in the PV Post household!

Here is the recipe for Chicken and Gruyere Turnovers.