Wednesday, July 17, 2013

Delish Dinners: Chicken Pot Pie Empanadas

I love finding recipes that use Rotisserie chicken!  Not having to cook the chicken really cuts back on the time needed to makes these and makes is a simple dinner.  That's ALWAYS what I'm looking for in a dinner recipe.  (I guess that's why I found this recipe on the Real Simple website!)  Since I'm going back to work next month I'm really trying to find some fast dinner recipes that will work for my family.  The simpler the better- less dishes to clean, less time to spend cooking, more time to spend with my little guy when I get home from work.  If you're a Costco member, they make the best rotisserie chickens that are only $5 which also makes this dinner super affordable.

1 tablespoon unsalted butter 
1/2 yellow onion, diced
1 tablespoon flour 
3/4 cup chicken broth
1 10-ounce bag of frozen peas and carrots
1 rotisserie chicken, meat shredded 
salt and pepper 
2 refrigerated 9-inch pie crusts (I use Pillsbury)

Preheat your 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.

Slowly stir in the chicken broth and cook until thickened, about 3 minutes. Add the peas and carrots, shredded chicken, and some salt and pepper. Remove from heat. 

Cut each pie crust in half.  Then, spoon the chicken mixture over one side of each half-circle, leaving about a ½-inch border. Using your fingers, wet the border with water. Fold the crust over the chicken. Press the edges to seal. Make three 1-inch slits in the top of each. 

Put the empanadas on a baking sheet and bake until golden brown about 15 to 18 minutes.

These are so good!  I always thought the best part of Chicken Pot Pie was the crust and with these you get some crust in every bite.  Perfection!  I think your kids will love these too.
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