Chicken Pot Pie Turnovers with "Spiked" sour Cream
CATEGORIES: Appetizer- Hot
Chicken pot pie is the original comfort food.  These mini turnovers bring all the comfort together in one little bundle.  The spiked sour cream adds an unexpected twist!
PREP TIME: 60 minutes.
2 teaspoons olive or vegetable oil
1 cup chopped onion
2 boneless chicken breast halves cut into 1/2-inch cubes
2 Tablespoons all-purpose flour
1 teaspoons dried thyme
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon paprika
2 carrots, peeled and chopped
2 celery stalks, chopped
4 medium red potatoes cut into 1/2-inch cubes
1 (14 1/2-ounce) can crushed tomatoes
1 cup reduced-sodium chicken broth
1/4 cup dry white wine
1 teaspoon Dijon mustard
1/2 cup frozen corn kernels
2 9-inch refrigerated pie crusts
1 egg, lightly beaten
1/2 cup sour cream
1/8 teaspoon cayenne pepper (or to taste)

Preheat oven to 425 degrees F.
Heat oil in a large stockpot over medium heat. Add onion and sauté until soft. Add chicken cubes and sauté until lightly browned on all sides.
In a small bowl, combine flour, thyme, salt, pepper, and paprika. Add flour mixture to the chicken and stir to coat. Stir in carrots, celery, potatoes, tomatoes, chicken broth, wine, and Dijon mustard. Bring mixture to a boil. Cook until vegetables are tender. Stir in corn.
Unroll pie crusts.  Using 3” biscuit cutter; cut each pie crusts into 6 rounds.  Place 2 TBSP filling into center of each round.  Fold in half to form a turnover and pinch around the edges to seal the crusts. Brush the tops with beaten egg and prick the surface 1 or 2 times with a sharp knife or fork to allow steam to escape during cooking.
Place turnovers on baking sheet and bake 8 to 10 minutes, until crusts are golden.

Combine sour cream and cayenne pepper.  Serve with turnovers.