Chicken Potpie Empanadas

Ingredients

• 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)

Preparation

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.