Rating: 3.5 stars
374 Ratings
  • 1 star values: 25
  • 2 star values: 52
  • 3 star values: 103
  • 4 star values: 73
  • 5 star values: 121

Make this comfort-food favorite in no time with a store-bought rotisserie chicken and frozen piecrust. Try other savory recipes that use piecrust:

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Antonis Achilleos

Recipe Summary

hands-on:
25 mins
total:
40 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oven to 400° F. Melt the butter in a saucepan over medium heat. Add the onion and cook for 3 minutes.

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  • Add the flour and cook, stirring constantly, for 1 minute.

  • 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.

  • 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.

  • Transfer the empanadas to a baking sheet. Bake until golden, 15 to 18 minutes.

Nutrition Facts

calcium 61mg; 697 calories; calories from fat 46%; carbohydrates 43g; cholesterol 143mg; fat 35g; fiber 3g; iron 4mg; protein 50mg; saturated fat 8g; sodium 680mg.
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