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Nutrition Facts
Serving Size 125 g
(Approx. 7 Servings)
Amount Per Serving
Calories 390 Calories From Fat 320
% Daily Value*
Total Fat 35 g 54%
Saturated Fat 19 g 95%
Trans Fat 0.5 g
Cholesterol 125 mg 42%
Sodium 480 mg 20%
Total Carbohydrate 5 g 2%
Dietary Fiber 0 g 0%
Sugars 2 g
Protein 16 g
Vitamin A 25% Iron 4%
Vitamin C 2% Calcium 30%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Chicken and Gruyere Turnovers

Prep Time
20 minutes
Cook Time
35 minutes
Total Time
55 minutes
7  People


Recipe makes 7 Servings

2 Tbsp unsalted butter
1 cup(s) mushrooms, sliced
1 1/2 Tbsp garlic, minced
1 Tbsp sherry vinegar
1 1/2 cup(s) heavy whipping cream
1 cup(s) HEB rotisserie chicken original hot, pulled off the bone and shredded
1 Pepperidge Farm Puff Pastry Sheets, thawed
2 cup(s) Gruyere cheese, shredded
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Preheat oven to 400°F.
In a sauté pan, melt butter to coat the pan and add mushrooms with a dash of salt.
Allow mushrooms to cook out all their water and shrink, then add garlic.
Once garlic is fragrant pour in the sherry vinegar to deglaze the pan.
Once sherry vinegar is almost completely evaporated, pour in heavy cream and add chicken.
Reduce the mixture while continuing to stir; mixture should have the consistency of a thick gravy.
Remove from heat and allow sauce to continue to thicken and cool.
Place parchment paper over a cutting board and spread out puff pastry dough.
With a pizza cutter, cut each sheet into 6 equal squares and place one scoop of cooled chicken cream mixture in center.


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