Chicken Potpie Empanadas

Real Simple
Chicken Potpie EmpanadasRecipe
Photo: Antonis Achilleos
Makes 4 servings


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1 tablespoon unsalted butter
1/2 yellow onion, diced
1 tablespoon flour
3/4 cup low-sodium chicken broth
1 10-ounce box frozen peas and carrots
1 3- to 4-pound store-bought rotisserie chicken, meat shredded
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
2 refrigerated 9-inch piecrusts (from a 15-ounce package, such as Pillsbury)


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. Still stirring, slowly add the broth. Cook until thickened, about 3 minutes. Add the peas and carrots, chicken, salt, and pepper. Remove from heat.

Cut each piecrust in half to form 4 half-circles. Spoon the chicken mixture over the bottom half of each half-circle, leaving a 1/2-inch border. Using your fingers, wet the border with water. Fold the top of each crust over the chicken to form a quarter-circle. Press to seal. Make three 1-inch slits in each top crust. Transfer to a baking sheet. Bake until golden, 15 to 18 minutes.

Created date

November 2005

Nutritional Information

Calcium 61.27 mg
Calories 696.66
Caloriesfromfat 46 %
Carbohydrate 42.72 g
Cholesterol 142.95 mg
Fat 35.48 g
Fiber 3.33 g
Iron 4.29 mg
Protein 50.47 mg
Satfat 8.14 g
Sodium 680.21 mg