Today’s guest post is from Brandi Koskie at DietsInReview.com with recipe and images by Dana Shultz of DietsInReview.com. We love, love, love this empanada twist on traditional chicken pot pie!
While this has been a fairly mild winter (at least for us!), it has still presented plenty of opportunity for that feel-good comfort food that warms even the chilliest of days. Pot pie for instance. We’ve made a few of these this winter. They’re great for a hungry crowd or family, sharing with sick friends or those returning home with a new baby, or tossing together for a quick crazy weeknight dinner. The best part about our Whole Wheat Chicken Pot Pie recipe is that it’s actually good for you, as in, way better than that frozen pie from the store. It’s also made with love—and no specialty store carries that.
One of our favorite things about cooking, though, is taking the usual and turning it to something exciting and unusual. And when the result is still something healthful that feels good to eat, too, then we’re going to mark that under the “W” column. That’s what happened with these little empanadas.
We married our favorite meat pie to our favorite meat pastry and, voila!, you’ve got yourself a Chicken Pot Pie Empanada. It’s the handheld version of this classic. The pot pie’s gone mobile like the rest of our society. Still stocked with lean chicken breast, sweet veggies and a creamy sauce, it’s all folded into flaky pie crust (we like Immaculate Baking Company brand) and baked to finger-food goodness.
This meal? It’s like a food hug.
Chicken Pot Pie Empanadas Recipe
Try this fun twist on traditional chicken pot pie!
5 tbsp light butter
1 medium diced carrot
1 stalked diced celery
1/4 small chopped onion
1/4 tsp salt
1/4 tsp pepper
1/2 tsp garlic powder
2 tsp dried thyme
2 tbsp unbleached all-purpose flour
1 cup low-sodium chicken broth
1 tbsp 2 percent milk
1 cup cooked diced boneless skinless chicken breasts
1/4 cup frozen peas
2 9- inch refrigerated pie crust
- Bring your pie dough to room temperature and then roll out onto a well-floured surface only slightly–you don’t want it too thin to work with. Using a glass or round cookie cutter around 2 inches in diameter, stamp out about 24-28 discs (depending on the size and elasticity of your dough) and set aside.
- Preheat oven to 425 degrees.
- Melt the butter in a large pot over medium heat. Add carrot, celery, onion and about 1/4 tsp. salt, a dash of pepper, and cook until soft (6-7 minutes). Stir in the garlic and thyme and stir, then add the flour and mix.
- Slowly whisk in the chicken stock, then add the milk. Simmer until the mixture is thickened (3-5 minutes). Season the sauce with salt and pepper to taste (if needed).
- Stir the chicken into the sauce and continue to simmer. Stir in the peas and cook for a few minutes more and then set aside to cool slightly.
- Once cool enough to work with, place your discs on two lightly greased, rimmed baking sheets and add 1 Tbsp of chicken pot pie filling to each empanada. Carefully fold one side over the other and seal with fingers or a fork. Brush with an egg wash (1 egg whisked) and bake for 10-12 minutes, or until golden brown.
- A serving is equal to two Chicken Pot Pie Empanadas. Feel free to use veggie broth for chicken broth if you prefer. We recommend all-natural pie crust and a butter like Smart Balance.
These Chicken Pot Pie Empanadas will keep in the refrigerator in an airtight container for a few days, and the freezer for at least two months. Talk about yummy!
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Again, a huge thanks to DIR for the recipe! What’s your favorite empanada filler? Savory? Sweet? A twist on a classic like this one? —Jenn