Chicken Potpie Empanadas

Chicken Potpie Empanadas
Photo by Antonis Achilleos

Ingredients

  • ¼ teaspoon kosher salt
  • ¼ teaspoon kosher salt
  • 1 tablespoon flour
  • 1 tablespoon flour
  • ½ yellow onion, diced
  • ½ yellow onion, diced
  • ¾ cup low-sodium chicken broth
  • + 11 more ingredients
    • ¾ cup low-sodium chicken broth
    • ¼ teaspoon black pepper
    • ¼ teaspoon black pepper
    • 2 refrigerated 9-inch piecrusts (from a 15-ounce package, such as Pillsbury)
    • 2 refrigerated 9-inch piecrusts (from a 15-ounce package, such as Pillsbury)
    • 1 3- to 4-pound store-bought rotisserie chicken, meat shredded
    • 1 3- to 4-pound store-bought rotisserie chicken, meat shredded
    • 1 10-ounce box frozen peas and carrots
    • 1 10-ounce box frozen peas and carrots
    • 1 tablespoon unsalted butter
    • 1 tablespoon unsalted butter

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....

View full recipe at My Recipes

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