Chicken Potpie Empanadas
Serves 4
Hands-On Time:
25m
Total Time:
50m
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
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 refrigerated 9-inch piecrusts (from a 15-ounce package, such as Pillsbury)
Directions
- Heat oven to 400° F.
- Melt the butter in a saucepan over medium heat. Add the onion and cook for 3 minutes. Add the flour and cook, stirring constantly, for 1 minute. Still stirring, slowly add the broth. Cook until thickened, about 3 minutes. Add the peas and carrots, chicken, salt, and pepper. Remove from heat.
- Cut each piecrust in half to form 4 half-circles. Spoon the chicken mixture over the bottom half of each half-circle, leaving a 1/2-inch border. Using your fingers, wet the border with water. Fold the top of each crust over the chicken to form a quarter-circle. Press to seal. Make three 1-inch slits in each top crust.
- Transfer to a baking sheet. Bake until golden, 15 to 18 minutes.
The Recipe Goes Well With...
Quick Tip
Avoid onion-chopping tears by lighting a candle.
Nutritional Information
- Per Serving
- Calories 697Calories From Fat 46%
- Calcium 61mg
- Carbohydrate 43g
- Cholesterol 143mg
- Fat 35g
- Fiber 3g
- Iron 4mg
- Protein 50mg
- Sat Fat 8g
- Sodium 680mg
What does this mean? See Nutrition 101.
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