Hands-On Time
25 Mins
Total Time
40 Mins
Other Time
Yield
Serves 4
Antonis Achilleos

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.

Ratings & Reviews

/5
Reviews
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