Chicken Pot Pie Turnovers

Ingredients:
- 2 sheets puff pastry, thawed
- 2 cup chopped, cooked chicken (easiest to boil chicken breasts)
- 1 bag frozen mixed vegetables
- 1 can cream of chicken soup
- 1/2 cup milk
- 3-4 cups prepared wild rice

1. Preheat oven to 375°F.
2. In a medium bowl, mix cream of chicken soup and milk.  Add in rice, chopped chicken, and vegetables.  Season with salt and pepper.
3. Roll out puff pastry so it is about a 12x12 inch square.  Then cut into 4 even squares.
4. Place about 1/4 cup of filling in each square, then fold over square to form a triangle.  Use a fork to seal the edges.  Repeat with next three squares, then roll out second puff pastry and repeat.
5. Lightly grease a baking sheet and place turnovers on sheet.  Bake for about 20-30 min, or until pastry is golden brown.