Make this comfort-food favorite in no time with a store-bought rotisserie chicken and frozen piecrust. Try other savory recipes that use piecrust:
Well, this is a lot of filling for 4 empanadas. Perhaps next time I will cut the quantity of the peas and carrots way down. And I will allow the filling to cool down before shaping the empanadas. I added a bit of cumin and used drained Costco canned chicken. The filling is tasty. And another thought is to put the pie crust on the baking sheet, then finish filling and sealing the empanada.
I really wanted to like these.....
So incase anyone wants to know how many pie crusts to buy bc there's way more filling. I ended up making 12 empanadas (6 pie crusts) instead of the 4 (2 pie crusts) stated above. Also my pie crusts looked nowhere near done at the end of the 18 min mark. This took about 25 min to look even slightly golden brown. I didn't want to cook it any longer even tho the crust could have been more golden brown bc I was worried I'd end up with a dry filling since I was using already cooked chicken and there wasn't much of a sauce when you thicken only 3/4 cup of broth. Next time I would double the broth measurement. On another note, for a couple of the empanadas we sprinkled on cheese on top of our filling before folding over and that made it even better!
This was tasty, but my filling turned out a bit dry. Perhaps adding more broth would help.
I really liked this and so did my husband! He took it to work for lunch and his co-workers were really impressed. One even asked for the recipe. She wanted to make them and freeze them for her daughter to take to college! I want to make it again, soon. I did have about a cup of he filling left so I mad some quinoa and mixed it together for lunch. Yum!
This is delicious!!!! It was a huge hit with our friends & their semi-picky 4 year old. I did find that the onion-flour-chicken broth mixture took WAY longer than 3 minutes to reduce & thicken. I also doubled it since we were cooking for six, and found that I had way too much filling... luckily the filling is delicious on its own as well.
these are fantastic
This turned out great. I would describe it like a pot pie hot pocket. Wasn't watery at all. Just have to reduce it done enough.
Didn't like this one much... My mix turned out too watery and then ended up soaking straight through the pie crust. Also, the only thing "emanada-ish" about this is the shape! They would have been better off calling it triangular pot pies. I thought I was getting myself into something different! Oh, well.
I use this recipe frequently - it is easy, good, great for a weeknight dinner.
