Chicken Pot Pie Empanadas

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Heat olive oil in skillet over medium heat.

Step 2

Add onion, carrot, garlic and celery. Cook 5–6 minutes until softened. Season with salt, pepper, red pepper flakes, chicken boullion, oregano and thyme

Step 3

Add wine to deglaze. Cook until liquid is almost gone.

Step 4

Sprinkle flour over vegetables and stir. Cook 30 seconds.

Step 5

Slowly whisk in chicken stock and milk.

Step 6

Simmer 3–5 minutes until thick and creamy. Filling should coat a spoon and hold shape—not run. If too thick, add more broth

Step 7

Stir in diced chicken, peas, spinach (if using), garlic powder, thyme, pepper, and salt. Cook 1 minute to coat.

Step 8

Remove from heat.

Step 9

Transfer filling to bowl and cool 15–20 minutes until warm or room temperature (not steaming).

Step 10

Unroll pie crust sheets.

Step 11

Cut 3 circles from each pie crust sheet, each circle approximately 5½–6 inches wide

Step 12

Add about ⅓ cup filling to center of each circle.

Step 13

Fold into half moons.

Step 14

Press edges closed and crimp with fork or fold the edges like a pie

Step 15

Refrigerate assembled empanadas for 10 minutes (optional but recommended).

Step 16

Brush lightly with egg wash.

Step 17

Bake at 400°F for 25-30 minutes until deep golden brown.