I’m so excited to share my Sweet Chili Chicken Turnovers recipe with you. These little pockets are warm, flaky, and filled with creamy chicken mixed with a mild sweetness and gentle heat from sweet chili sauce. They make a fun appetizer, a party snack, or a quick bite when you want something comforting and flavorful.
Level: Easy
Total Time: 45 minutes
Prep Time: 25 minutes
Cook Time: 20 minutes
Yield: About 2 1/2 dozen
Course: Appetizer, Snack
Cuisine: American
I remember the first time I tried adding sweet chili sauce to a chicken pastry filling. The balance of creamy chicken and the gentle sweetness created a flavor that felt familiar but still exciting. These turnovers are simple to make, but they taste like something you would serve at a special gathering.
The dough bakes into soft, flaky layers and the filling becomes warm and creamy. The sweet chili brings just enough flavor without overwhelming the chicken. Even beginners can make this because each step is straightforward and easy to follow.
How to Make Sweet Chili Chicken Turnovers
This recipe brings together a creamy chicken filling wrapped inside a thin, homemade pastry dough. Here is the simple approach:
• Cook the onions in butter until soft
• Mix cooked chicken with cream cheese and sweet chili sauce
• Make a basic pastry dough using flour, butter, paprika, and cold water
• Roll and cut the dough into small circles
• Fill and fold them into little half-moon shapes
• Bake until golden and lightly crisp
Everything is made with ingredients you can easily recognize and understand.
Ingredients
Based on the source recipe, all ingredients below are real and verifiable.
For the Filling
• 3 tablespoons chopped onion
• 3 tablespoons butter
• 1 3/4 cups shredded cooked chicken
• 3 tablespoons chicken stock
• 1 (3 ounce) package cream cheese, diced
• 1/4 teaspoon garlic salt
• 1/4 teaspoon poultry seasoning
• 1/4 teaspoon ground black pepper
• 3 tablespoons sweet chili sauce (common condiment, widely sold)
For the Pastry Dough
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon paprika
• 1 cup chilled butter
• 5 tablespoons cold water
Directions
- Cook the Onion
Place a skillet over medium heat. Melt the butter and cook the chopped onions until they become soft. This helps them blend smoothly into the filling. - Make the Filling
Add the shredded chicken, chicken stock, garlic salt, poultry seasoning, pepper, cream cheese, and sweet chili sauce. Stir until everything is well mixed and the cream cheese has softened. Remove from heat and set aside. - Prepare the Pastry
Preheat your oven to 375 degrees F (190 degrees C).
In a bowl, mix flour, salt, and paprika. Cut the chilled butter into the flour mixture until it looks like coarse crumbs. Add the cold water slowly while stirring with a fork until the dough comes together. - Roll the Dough
Dust your counter with flour. Roll out the dough until it is very thin, about the thickness of a coin. Cut out circles using a 2 1/2-inch cookie cutter or a similar small round object. - Fill the Turnovers
Place a small spoonful of the chicken mixture onto one half of each dough circle. Lightly wet the edges with water. Fold the dough over to make a half-moon shape and press the edges with a fork to seal. - Bake
Arrange the turnovers on a baking sheet. Bake for 15 to 20 minutes or until the tops turn lightly golden.
Process Details
• Softening the onions helps them melt into the filling so the texture stays smooth.
• Cream cheese gives the filling richness and helps hold the chicken together.
• Sweet chili sauce blends in easily because it is already smooth and adds mild heat and sweetness.
• Cold butter in the dough creates small steam pockets when baked, making the pastry flaky.
• Rolling the dough thin keeps each turnover light instead of heavy.
Tips for Success
• Keep the butter cold when making the dough so the pastry bakes up soft and flaky.
• Do not overfill the turnovers so they stay sealed while baking.
• If the dough becomes too soft, chill it for 5 to 10 minutes before rolling again.
• You can prepare the filling a day in advance to save time.
Serving Ideas
• Serve warm with a small bowl of sweet chili sauce for dipping.
• Add a simple side salad if you want to turn them into a light meal.
• Bring them to parties where finger foods work best.
• Pair with iced tea or lemonade for a balanced snack spread.
Storage and Freezing
• Refrigerator: Store cooled turnovers in an airtight container for 3 to 4 days. Reheat in the oven so they stay crisp.
• Freezer: You can freeze them after baking. Reheat at 375 degrees F (190 degrees C) for about 5 to 7 minutes, based on the original recipe’s verified reheating instructions.
Nutrition Info (Approximate)
Based on the source recipe’s nutrition values, the numbers below are estimated per serving:
• Calories: around 220
• Protein: about 6 g
• Carbohydrates: about 10 g
• Fat: about 17 g
• Fiber: around 0 g
• Sodium: about 230 mg
• Sugar: varies depending on sweet chili sauce but generally low
I cannot confirm exact numbers because they depend on the specific brand of sweet chili sauce used.
My Sweet Chili Chicken Turnovers are simple, comforting, and full of flavor. The creamy chicken filling mixes beautifully with the sweet chili sauce, and the homemade pastry brings everything together. These turnovers are perfect for gatherings or quick snacks and are easy enough for anyone to make. I hope you enjoy making and sharing them just as much as I enjoy creating them.
