Chicken Pot Pie Empanadas
César Ramón•
May 30, 2025
Empanada dough is your blank canvas! Found in the freezer section of most Latin supermarkets, these handy disks can be filled with just about anything. Transform last night's leftovers into a whole new meal. Think roasted vegetables, shredded chicken, or even leftover chili. These chicken pot pie empanadas are a delicious example of how creative you can get. Fry or bake them until golden for a satisfying snack or meal.
Ingredients (17)
Ingredients (17)
Instructions
Heat the olive oil (1 Tbsp) and butter (1 Tbsp) in a large skillet over medium heat. Add the leek (1), carrots (2), celery (2), garlic (2 cloves), thyme (1 tsp), and rosemary (1 tsp). Cook until the vegetables are softened, about 5 minutes. Season with salt (½ tsp)and pepper (¼ tsp).
Sprinkle the flour (¼ cup) over the vegetables and cook for 1 minute more, stirring constantly. Add the chicken (2 cups), broth (1 cup), and milk (½ cup). Bring to a simmer and cook until the sauce has thickened, about 5 minutes. Stir in the peas (1 cup) and cook for 1 minute more. Transfer the filling to a bowl and let cool completely.
To assemble the empanadas, spoon a heaping tablespoon of filling onto each empanada disk. Fold the dough over to form a half-moon shape and crimp the edges with a fork to seal. Heat about 1 inch of neutral oil in a large skillet over medium-high heat. Fry the empanadas in batches until golden brown, about 2 minutes per side. Drain on paper towels. Serve immediately.
These can also be brushed with a beaten egg and baked in a 350° oven for 15-20 minutes.
