Chicken Pot Pie Turnovers

1 tablespoon vegetable oil
1 cup cooked chicken, chopped
¼ teaspoons salt
Dash pepper
4 ounces soy cream cheese
2 tablespoons plain soy beverage
½ cup shelled edamame, cooked
½ cup frozen corn, thawed
½ cup frozen peas, thawed
¼ cup chopped mushrooms
¼ cup sliced green onion
1 tablespoon chopped fresh thyme

Savory Biscuit Dough

2 cups soy flour blend
1 tablespoon baking p
wder
1 tablespoon chopped fresh thyme
1 teaspoon salt
¼ teaspoon pepper
6 tablespoons margarine
¾ cup plain soy beverage
1 egg
1 tablespoon water

Heat oil in large skillet over medium heat. Add chicken, salt and pepper; stir to blend and heat chicken. Add soy cream cheese and soy beverage; stir to combine and make smooth mixture. Add edamame, corn, peas, mushrooms, green onions and thyme; stir to blend; remove from heat. In large bowl, combine soy flour blend, baking powder, thyme, salt and pepper. Cut in the margarine to make coarse crumbs. Add soy beverage and stir to make a soft dough. Knead a few times to make a smooth ball; place dough on lightly floured surface; roll to a 13 x 10-inch rectangle; cut into 4 equal pieces. Divide filling between all four pieces, placing it just off center on one side. Fold the dough over the filling; press with fork around edges to seal. Place turnovers on a parchment lined baking sheet. Whisk egg and 1 tablespoon water in small bowl. Brush on each turnover.

Bake at 375 degrees for 25 to 30 minutes or until golden brown.

Makes 4 turnovers

Nutritional Information per serving: (286g) Calories 660; Total Fat 38g; Sat Fat 6g; Trans Fat 4g; Cholesterol 79 mg; Sodium 1,514 mg; Total Carbs 54 g; Protein 29 g; Fiber 4 g