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.
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