Chicken Turnover - cooking recipe

Ingredients

3 lbs chicken breasts, on the bone
10 ounces pastry dough, sheet (argh, suppose to be 1 box pepperidge farm pastry Sheets, don't know size)
4 tablespoons chives, chopped
10 ounces spinach
1 cup grated gruyere cheese
1/2 teaspoon nutmeg
1 1/2 cups cream of mushroom soup
salt and pepper
Sauce
4 tablespoons butter
3 teaspoons lemon juice
1/4 cup white wine
1/2 teaspoon salt & pepper
cornstarch
chicken broth

Preparation

Sauce:.
Mix together Sauce ingredients above, EXCEPT chicken broth and cornstarch.
Bake 3lbs chicken breasts, with bones, in the sauce at 425 for 30 minutes.
Separate sauce and save it aside.
Cube chicken (should have ~ 3 cups).
Turnovers:.
Roll out pastry sheets and cut into triangles.
Fill in center with chicken mixture.
Fold closed and pinch edges tightly.
Mix egg with some water.
Brush each pastry top with mixture of egg and water.
Bake 425 for about 18 minutes.
Sauce, part two:.
Add chicken broth to the sauce that the chicken was cooked inches.
Mix a bit of water with cornstarch and add to sauce to thicken as desired
Serve with sauce.