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Chicken Potpie Empanadas

Photo: Antonis Achilleos
Yield Makes 4 servings


  • 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)

Nutrition 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

How to Make It

  1. 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.