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© Meredith Corporation. All rights reserved. Used with permission.
Preheat oven to 375°F. Coat a baking sheet with cooking spray; set aside.
Heat oil in a large skillet over medium heat. Add mushrooms, onions, carrots and celery and cook until soft and beginning to brown, about 8 minutes. Add 1 cup chicken broth and poultry seasoning and simmer until reduced, 6 to 8 minutes. Stir in peas, potatoes, chicken and 4 tablespoons cream cheese; stir until cream cheese has melted, about 2 minutes. Remove from heat.
Stack 3 phyllo sheets, with the long edge facing you, on a clean work surface and coat with cooking spray (cover remaining phyllo with plastic wrap to prevent drying). Cut phyllo into 3 vertical strips, each measuring 4 1/2 inches wide. Spoon about 2 tablespoons of the chicken filling onto each strip and fold into triangular packages. Repeat process five more times with remaining phyllo, cooking spray and filling. Place triangles on prepared baking sheet and coat with cooking spray. Bake until golden, 18 to 20 minutes.
Meanwhile, prepare gravy: In a medium saucepan, whisk together cornstarch and remaining 1 cup chicken broth. Cook and stir until thickened and bubbly, about 5 minutes. Continue stirring for 2 minutes more. Whisk in Parmesan and remaining 2 tablespoons cream cheese until melted. Serve turnovers with gravy.