chicken pot pie empanadas

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This chicken pot pie is chock-full of tasty vegetables and white meat,
Everyone will want to grab one of these Chicken Pot Pie Empanadas, so make sure to cook plenty!

chicken pot pie empanadas

Heat a skillet over medium heat, melt 1 tablespoon butter over medium heat in a large pot. Add the chopped celery, carrot, onion, dried thyme, pepper, and salt. Saute until soft, about 15 minutes.
Combine the broth and cornstarch and mix well.
Add the peas and diced chicken to the pot. Add minced garlic, then cook until thickened and heated through 2-3 minutes.
Place a few spoonfuls of filling into each circle pie crust, then enclose by crimping with your fingers. Repeat with the remaining ingredients, then place four pies each on two sheet pans. then brush with egg wash.

chicken pot pie empanadas
Spray the baking sheet with foil, bake 350F 26 to 30 minutes, until golden. Let the pies cool for at least 5 minutes, then enjoy!

chicken pot pie empanadas

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chicken pot pie empanadas
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chicken pot pie empanadas

This chicken pot pie is chock-full of tasty vegetables and white meat,
Everyone will want to grab one of these Chicken Pot Pie Empanadas, so make sure to cook plenty!
Prep Time10 mins
Cook Time50 mins
Total Time1 hr
Course: Appetizer
Cuisine: American
Keyword: chicken pot pie empanadas
Servings: 4
Calories: 131kcal
Author: Luda huang

Ingredients

  • 1 tablespoons unsalted butter
  • 1/4 cup chopped onion
  • 1/4 cup chopped celery
  • 2 tablespoons chopped fresh parsley
  • 1 clove garlic minced
  • 1 tablespoon corn starch
  • 1/2 cup low sodium chicken or turkey broth
  • 1 cups leftover shredded cooked chicken breast
  • 1/2 cup frozen peas
  • 1/2 cup carrots
  • 3/4 teaspoon kosher salt
  • 1/8 tsp ground black pepper
  • 1/2 tsp dried thyme
  • 10 frozen Goya Empanada Discos the ones for baking,
  • 1 large egg whisked

Instructions

  • Heat a skillet over medium heat, melt 1 tablespoon butter over medium heat in a large pot. Add the chopped celery, carrot, onion, dried thyme, pepper, and salt. Saute until soft, about 15 minutes.
  • Combine the broth and cornstarch and mix well.
  • Add the peas and diced chicken to the pot. Add minced garlic, then cook until thickened and heated through 2-3 minutes.
  • Place a few spoonfuls of filling into each circle pie crust, then enclose by crimping with your fingers. Repeat with the remaining ingredients, then place four pies each on two sheet pans. then brush with egg wash.
  • Spray the baking sheet with foil, bake 350F 26 to 30 minutes, until golden. Let the pies cool for at least 5 minutes, then enjoy!

Notes

Note: You can use your pie crust recipe or store-bought pie crust if desired.

Nutrition

Calories: 131kcal | Carbohydrates: 9g | Protein: 12g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 72mg | Sodium: 535mg | Potassium: 317mg | Fiber: 2g | Sugar: 2g | Vitamin A: 3155IU | Vitamin C: 12mg | Calcium: 21mg | Iron: 1mg
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