Chicken Turnovers

Ingredients

• 12 c chopped onion
• 12 c chopped celery
• 14 c butter or margarine
• 1 Tbsp flour
• 13 c gravy or light cream
• 12 tsp salt
• 3 c cut-up cooked chicken
• pie crust dough

Directions

1. Cook onion and celery in butter until tender
2. Stir in flour gravy or cream salt and chicken
3. Roll out dough on lightly floured surface to about 18-inch thickness
4. Cut dough into 4-inch squares
5. Spoon chicken mixture onto 12 of each square and fold over to make triangles
6. Press edges of dough together to seal
7. Stick top with fork to let steam escape
8. Bake in greased pan at 425 about 30 minutes until browned