Chicken Pot Pie Turnovers

Preheat the oven to 375 F. Melt the butter in a large saute pan over medium heat. Cook the onions, carrots and celery with a dash of salt and pepper, until the carrots soften. This will take about 10 minutes. Add the garlic and thyme and cook for an additional minute, stirring frequently. Add the flour and cook about 1 minute more to cook off the flour taste. Turn up the heat to medium-high and deglaze the pan with the wine. Whisk in the stock, Dijon mustard and Parmesan cheese. Add the peas and chicken and cook on a very low simmer until the sauce thickens up into a gravy, about 5 to 10 minutes. Remove from the heat and set aside.

On a lightly floured surface, unfold each sheet of puff pastry dough and cut each into 4 even squares. Place the squares on a baking sheet and spoon about 1 tablespoon of the chicken mixture in the center of each. Fold the squares diagonally to create triangles. Pinch the edges together to create turnovers. Press the edges with a fork to seal them and make them look pretty.

Cut a small slit in the top to allow the steam to escape during baking. Bake the turnovers until golden brown, about 30 minutes. Remove from oven.

Let pies cool at least 10 minutes before serving as the insides will be very hot.