Filling:

3 tbsp. chopped onion
3 tbsp. butter
1 3/4 c. shredded cooked chicken
3 tbsp. chicken broth
1/4 tsp. each: garlic salt, poultry seasoning and pepper
1 (3 oz.) pkg. cream cheese, cubed
Pastry or Pillsbury pie crust

Pastry:

1 1/2 c. all-purpose flour
1/2 tsp. salt
1/2 tsp. paprika
1/2 c. cold butter
4 to 5 tbsp. cold water

In a large skillet, sauté onion in butter until tender. Stir in chicken broth, seasonings and cream cheese; set aside.

In a bowl, combine flour, salt and paprika; cut in butter until mixture resembles coarse crumbs. Gradually add water, tossing with a fork until a ball forms. On a floured surface, roll out pastry to 1/16-inch thickness. Cut with a 2 1/2-inch round cookie cutter. Reroll scraps and cut more circles. Mound a heaping teaspoonful of filling on half of each circle. Moisten edges with water; fold pastry over filling and press edges with a fork to seal. Place on ungreased baking sheets. Repeat with remaining pastry and filling. Prick tops with a fork.

Bake at 375°F for 15 to 20 minutes or until golden brown. (Turnovers can be baked, frozen and reheated at 375°F for 5 to 7 minutes.)

Makes about 2 1/2 dozen.