Chicken Pot Pie Empanadas
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 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)
  1. Step 1
  2. Heat oven to 400° F. Melt the butter in a saucepan over medium heat. Add the onion and cook for 3 minutes.
  3. Step 2
  4. Add the flour and cook, stirring constantly, for 1 minute.
  5. Step 3
  6. 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.
  7. Step 4
  8. 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.
  9. Step 5
  10. Transfer the empanadas to a baking sheet. Bake until golden, 15 to 18 minutes.


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