Chicken Potpie Empanadas
- 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 400u0b0 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.
unsalted butter, yellow onion, flour, chicken broth, carrots, rotisserie chicken, kosher salt, black pepper
Taken from www.myrecipes.com/recipe/chicken-potpie-empanadas (may not work)