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Chicken and Pear Turnovers

Chicken and Pear Turnovers

Turnovers are always fun, and chicken always goes well with pears.  An easy dinner idea that the whole family will love.

chicken and pear turnover

Chicken and Pear Turnovers


  • 1- 2 pound rotisserie chicken skin discarded and meat shredded
  • 1 large D'Anjou or Bosc pear thinly sliced lengthwise
  • 1 large shallot thinly sliced
  • 2 tablespoons chicken broth
  • 2 tablespoons finely chopped fresh tarragon
  • salt and pepper
  • 1 large egg
  • 1 sheet puff pastry thawed


  • Preheat the oven to 400 degrees . In a large bowl, mix the chicken, pear, shallot, chicken broth, tarragon, 1 teaspoon salt and 1/2 teaspoon pepper and set aside.
  • In a small bowl, beat the egg with 1 teaspoon water; set aside.
  • Unfold and flatten the puff pastry sheet; cut into 4 squares and refrigerate 3 squares.
  • On a lightly floured surface, roll out 1 pastry square into a 9-inch square. Pile one-quarter of the chicken mixture in the center. Lightly brush the 4 corners with the egg wash and pinch together to seal, leaving the seams open
  • Place the turnover on a baking sheet and refrigerate. Repeat with the remaining pastry squares, filling and egg wash.
  • Bake the turnovers until crisp and golden, about 25 minutes.


Recipe from Rachel Ray.
Get more Bosc pears here, and D'Anjou Pears here.
Tried this recipe?Let us know how it was!