- Calcium 61mg
- Calories 697
- Calories from fat 46%
- Carbohydrate 43g
- Cholesterol 143mg
- Fat 35g
- Fiber 3g
- Iron 4mg
- Protein 50mg
- Sat fat 8g
- Sodium 680mg
How to Make It
Step 1
Heat oven to 400° F. Melt the butter in a saucepan over medium heat. Add the onion and cook for 3 minutes.
Step 2
Add the flour and cook, stirring constantly, for 1 minute.
Step 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.
Step 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.
Step 5
Transfer the empanadas to a baking sheet. Bake until golden, 15 to 18 minutes.
