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Chicken Potpie Empanadas

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



  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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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.