Food Recipes Chicken Pot Pie Empanadas 3.6 (376) 9 Reviews Transform a store-bought pie crust into this family-favorite comfort food. By Real Simple Editors Real Simple Editors Facebook Instagram Twitter An article attributed to "Real Simple Editors" indicates a collaborative effort from our in-house team. Sometimes, several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The REAL SIMPLE team strives to make life easier for you. They are experts in their fields who research, test and clearly explain the best recipes, strategies, trends and products. They have worked for some of the most prestigious brands in lifestyle journalism, including Apartment Therapy, Better Homes & Gardens, Food & Wine, the Food Network, Good Housekeeping, InStyle, Martha Stewart Living, O: The Oprah Magazine, Parents, POPSUGAR, Rachel Ray Every Day, and Vogue. Real Simple's Editorial Guidelines Updated on November 13, 2022 Print Rate It Share Share Tweet Pin Email Photo: Antonis Achilleos Hands On Time: 25 mins Total Time: 40 mins Yield: 4 serves Jump to Nutrition Facts Jump to recipe These pot pie empanadas come together in under an hour, partly due to an already-cooked rotisserie chicken. First, you'll create your base and cook it down until it reduces. Next, you'll add chicken and veggies. If the base still seems too liquidy, let the mixture stand for a few minutes to cool and thicken before adding it to the pie crusts and baking. Serve with some roasted asparagus for a quick and easy weeknight dinner. Ingredients 1 tablespoon unsalted butter ½ yellow onion, diced 1 tablespoon flour ¾ cup low-sodium chicken broth 1 10-ounce box frozen peas and carrots 1 3- to 4-pound store-bought rotisserie chicken, meat shredded kosher salt and black pepper 2 refrigerated 9-inch piecrusts (from a 15-ounce package, such as Pillsbury) Directions Heat oven to 400° F. Melt the butter in a saucepan over medium heat. Add the onion and cook for 3 minutes. 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 of 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. Rate it Print Nutrition Facts (per serving) 697 Calories 35g Fat 43g Carbs 50mg Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Calories 697 % Daily Value * Total Fat 35g 45% Saturated Fat 8g 40% Cholesterol 143mg 48% Sodium 680mg 30% Total Carbohydrate 43g 16% Protein 50g Calcium 61mg 5% Iron 4mg 22% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.