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Chicken Potpie Empanadas

Chicken Potpie Empanadas
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Serves 4| Hands-On Time: | Total Time:

Ingredients

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.
December, 2005

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 .

Quick Tip

Freezer interior with frozen dinners, ziploc items, ice tray
Unbaked empanadas can be refrigerated for up to 2 days or frozen for up to 2 months.

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