Chicken Potpie Empanadas

Ingredients

• 2 refrigerated 9-inch piecrusts (from a 15-ounce package, such as Pillsbury)
• ¼ teaspoon black pepper
• 1 tablespoon unsalted butter
• ½ yellow onion, diced
• 1 tablespoon flour
• 1 10-ounce box frozen peas and carrots
• ¼ teaspoon kosher salt
• + 2 more ingredients
• • 1 3- to 4-pound store-bought rotisserie chicken, meat shredded
  • ¾ cup low-sodium chicken broth

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....

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