- In a large nonstick frying pan, heat vegetable oil. Add chicken and cook over medium heat until browned. Add potatoes, carrots, peas, celery and onions and continue cooking, stirring frequently. Season to taste with salt, pepper, garlic powder and nutmeg. When potatoes are browned and vegetables tender, add instant chicken bouillon, milk and potato flakes and stir constantly until tick gravy forms (we want the gravy for the flavor and texture but not too runny to seep through the pastry). Remove from heat and set aside.
- Sift flour and salt together into a bowl with a rounded bottom. Add shortening that has been cut into small pieces. With a fork or pastry tool, cut shortening into four mixture until you have a mixture that resembles coarse cornmeal. Stir, adding water a tablespoon at a time, until you get a stiff, uniform dough. Divide dough into two equal portions, cover with waxed paper or plastic wrap and let rest in the refrigerator for ½ hour. In turn, take each portion of dough and roll out on a well floured surface. Roll to about 1/8-inch thick. Cut into 6-inch circles (there should be enough dough in each portion to make 5 circles).
- Place 3 or 4 rounded tablespoons of the cooked chicken mixture into the center of each dough circle in turn. Moisten all around the edge of the dough circle with a wet finger or brush dipped in water. Fold over edge of circle to make turnover. Press edges together with a fork to make a seal. Place on a cookie sheet. Separate turnovers ½-inch apart. Make a knife slit in the highest part of the turnover for a steam vent. Repeat for second dough portion.
- Optional: In a small bowl, mix egg and milk. Brush the top of each turnover lightly with the egg wash.
- Bake in a preheated 425F oven for 20 to 25 minutes or until a rich golden brown. You mat serve immediately or remove to a wire rack to cool.