Chicken Pot Pie Empanadas

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Transform a store-bought pie crust into this family-favorite comfort food.

Chicken Pot Pie Empanadas
Photo: Antonis Achilleos
Hands On Time:
25 mins
Total Time:
40 mins
Yield:
4 serves

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

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

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

  3. Slowly stir in the broth. Cook until thickened, about 3 minutes.

  4. Add the peas and carrots, chicken, and ¼ teaspoon each salt and pepper. Remove from heat.

  5. Cut each piecrust in half. Spoon the chicken mixture over one side of each half-circle, leaving a ½-inch border.

  6. 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.

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

Nutrition Facts (per serving)

697 Calories
35g Fat
43g Carbs
50mg Protein
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.

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