Chicken Potpie Empanadas

0512chicken-pot-pie
Photo by Antonis Achilleos
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 697 calories
    • Calories 46 calories from fat
    • Fat 35 g
    • Sat Fat 8 g
    • Cholesterol 143 mg
    • Sodium 680 mg
    • Protein 50 mg
    • Carbohydrate 43 g
    • Fiber 3 g
    • Iron 4 mg
    • Calcium 61 mg

Ingredients

  1. Check 1tablespoon unsalted butter
  2. Check 1/2 yellow onion, diced
  3. Check 1tablespoon flour
  4. Check 3/4cup low-sodium chicken broth
  5. Check 1 10-ounce box frozen peas and carrots
  6. Check 1 3- to 4-pound store-bought rotisserie chicken, meat shredded
  7. Check kosher salt and black pepper
  8. Check 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.