One panada, two panada, three panada, four
I absolutely love Chicken Pot Pie. It is one of the quintessential comfort foods on this Earth. The problem is it can be a little labor intensive. Every now and then I love to devote the time to make it from scratch, but for the day-to-day, hectic life this recipe will save you time but deliver on comfort. My family ate it all up and the leftovers were wonderful as well. I recommend serving with some fresh fruit since it already contains vegetables and starches.
Chicken Pot Pie Empanadas
1 Tablespoon unsalted butter
1/2 yellow onion, diced
1 Tablespoon flour
3/4 cup low sodium chicken broth
1 cup frozen mixed vegetables
1 - 3 to 4 pound store bought rotisserie chicken, shredded
salt and pepper to taste
1 package of refrigerated pie crusts (the package should contain 2 pie crusts)
Preheat oven to 400 degrees. 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 mixed vegetables, chicken, salt, and pepper. Remove from heat.
Cut each pie crust in half to form 4 semi circles. I used a pizza cutter to make it quick and easy. Spoon 1/4 of the chicken mixture over the bottom half of each semi circle, leaving a half-inch border. Using your fingers, wet the border with water. Fold the top of the crust over the chicken mixture to form a quarter circle. Press to seal. Make three 1 inch slits in the top of crust. Repeat with remaining semi circles. Transfer to a foil lined baking sheet. Bake 15 to 18 minutes until golden.
These were very large portions for my family, so we split each quarter circle in half.
with Belles and Beauxs
*original recipe is from My Recipes and can be found here: http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1131852&adsqs=raid:1893152