Chicken Potpie Empanadas

Chicken Potpie Empanadas
Antonis Achilleos

Serves 4
preparation
25
minutes
cooking
40
minutes
other
0
minutes

Ingredients

1
tablespoon
unsalted butter
1/2
yellow onion, diced
1
tablespoon
flour
3/4
cup
low-sodium chicken broth
1
10-ounce box frozen peas and carrots
1
3- to 4-pound store-bought rotisserie chicken, meat shredded
kosher salt and black pepper
2
refrigerated 9-inch piecrusts (from a 15-ounce package, such as Pillsbury)

Directions

  1. Heat oven to 400° F. Melt the butter in a saucepan over medium heat. Add the onion and cook for 3 minutes.
  2. Add the flour and cook, stirring constantly, for 1 minute.
  3. Slowly stir in the broth. Cook until thickened, about 3 minutes. Add the peas and carrots, chicken, and ¼ teaspoon each salt and pepper. Remove from heat.
  4. Cut each piecrust in half. Spoon the chicken mixture over one side of each half-circle, leaving a ½-inch border. Using your fingers, wet the border with water. Fold the crust over the chicken. Press to seal. Make three 1-inch slits in the top of each.
  5. Transfer the empanadas to a baking sheet. Bake until golden, 15 to 18 minutes.
November 2005

Nutritional Information

  • Per Serving
  • Calories From Fat 46 %
  • Calcium 61 mg
  • Carbohydrate 43 g
  • Cholesterol 143 mg
  • Fat 35 g
  • Fiber 3 g
  • Iron 4 mg
  • Protein 50 mg
  • Sat Fat 8 g
  • Sodium 680 mg
What does this mean? See Nutrition 101.