Chicken Potpie Empanadas

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 is a great recipe, easy to make and very tasty. My husband doesn't like peas so I used mushrooms instead, keeping everything else the same, and it turned out just fine. The extra filling became his midnight snack. NannaM114, thanks for the tip about the open faced version. Next time I might use one crust for empanadas-style, and the other your way. That way all the filling can get used.

I hesitated writing a review because of a food malfunction - this is in NO WAY the fault of the author. First, I followed the directions up thru thickening the sauce. My sauce DID thicken in 3 minutes. I cooked my onions until translucent & added the broth slowly. When I took my pie crusts out of the fridge, 1 was so soggy, it fell apart so I only had 1 to work with. This is why I chose to post a review - we are not all at the same level of cooking experience so use my example to think outside the box. Since I only had 1 crust I made it into an open faced pot pie. I added extra veggies so I had to add more chicken broth. It was all thick & delicious. I piled heaps of the mixture into the center of the crust, leaving about a 2" rim. I dotted the mix with butter - that was key. Then I folded the crust up onto the mix & baked for 20 min. PERFECT! Hearty, warm & yummy & we plan to use the remaining filling (adding noodles) in a soup tomorrow.

We've made this a number of times, and it's always been delicious. We typically have leftover filling, and that's yummy on it's own! The meal is good with a simple green salad.

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.