INGREDIENTS
1 10-oz. pkg. frozen patty shells (6)or pastry dough for a double crust pie
1/4 cup light dairy sour cream
1 1/2 – 2 tsp. chili powder
2 cloves garlic, minced
1 tsp. lemon juice
1 1/2 cups chopped, cooked chicken
1/4 cup crispy, crumbled bacon (if you’ve got it)
3/4 cup shredded Monterey Jack or Mexican Blend cheese
1/2 – 3/4 cup coarsely chopped, drained
artichoke hearts (half of a 14-oz. can
1 4-oz. can diced green chilies, drained
3 green onions, thinly sliced
salt and pepper, to taste
Milk
DIRECTIONS
Thaw patty shells; set aside. In a medium bowl stir together sour cream, chili powder, garlic, and lemon juice. Add chicken, cheese, artichoke hearts, chilies, and green onions; stir to combine.
On a lightly floured surface roll out each patty shell to a 6-inch circle. Or cut pie dough sheets into 6-in. circles. Place 1/3 to 1/2 cup filling on half of each circle. Moisten edges with water; fold other half of circle over filling. Press to seal with tines of a fork.
Place on ungreased, foil-lined baking sheet. Prick tops with a fork to vent. Brush tops with milk. Bake in a 400 [degrees] oven for 25 to 30 minutes or till golden.
Makes 9 servings.
METHOD
First, I chopped a couple of chicken breasts. Then I seasoned them with salt and pepper and cooked them in a little olive oil, just until they were no longer pink. (if you’re using leftover roast turkey or chicken you can obviously skip this step.) Then I stirred in some chili powder, minced garlic, lemon juice, green chilies, and green onions. 
Add in sour cream and Mexican blend shredded cheese. Oh yeah, and I had some bacon leftover from another recipe in my fridge, so I tossed that in too! (I held off on the artichokes until after I’d made a couple of turnovers without them for the kiddos.) 
The recipe called for patty shells, but I had a package of pre-made pie dough in the fridge. 
I cut it into approximately 6 inch circles. After I cut the first bunch of circles, I balled up the scraps and rolled them out again.
Scoop some filling onto each circle, like 1/3 to 1/2 cup. You want the turnovers nice and full of filling….
But you also want to be able to seal the edges. I brushed a little water around the edges before folding the turnovers in half over the filling and crimping the edges with a fork.
Once I’d made a couple of kid-friendly turnovers, I grabbed for the artichokes. These were packed in water, but the marinated kind would be good too.
I stirred about 1/2 to 3/4 cups of chopped artichokes into the filling mixture. 
Then I made up the rest of the turnovers, 9 in total, and placed them on a foil-lined baking sheet. Prick with a fork and brush with milk before baking at 400 degrees for 25 to 30 minutes. 
They came out all golden brown and flaky and bubbly. 
You could serve these with a side salad for a more balanced meal. We were in a hurry for dinner, so these were it. Trust me…they were enough! Loved them!
A cross-sectional view. Mmmm. 
By Krista’s Kitchen.
Thanks for inspiring us!
You can see the recipe here: cookingwithkrista.blogspot.com
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