Chicken Pot Pie Empanada

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A simple Chicken Pot Pie Empanada recipe.

Recipe Ingredients

  • 1 tablespoon Butter
  • 1 medium Yellow Onion, diced
  • 1 tablespoon Flour
  • 3/4 cup Chicken Broth
  • 10 ounces Frozen Peas and Carrots
  • 1 large Rotisserie Chicken, 3-4 pounds shredded
  • 2 large Frozen Pie Crust, 9-inch crust


1.Heat oven to 400° F. Melt the butter in a saucepan over medium heat. Add the onion and cook for 3 minutes. 2. Add the flour and cook, stirring constantly, for 1 minute. 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. 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. 5. Transfer the empanadas to a baking sheet. Bake until golden, 15 to 18 minutes.

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Krista Numbers

Krista is the founder of Simplify Supper. She is passionate about making family dinner a priority and strives to provide simple solutions to make it happen.

Feb 02, 2014
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