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5* Chicken Potpie Empanadas

Source of Recipe

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5* Chicken Potpie Empanadas

Adapted from Real Simple - December 2005
Reviews rated this recipe 5 Stars!
Makes 4 servings

Ingredients:
1 tablespoon unsalted butter
1/2 yellow onion, diced
1 tablespoon flour
3/4 cup low-sodium chicken broth
1 10-ounce box frozen peas and carrots
1 3- to 4-pound store-bought rotisserie chicken, meat shredded
1/4 teaspoon black pepper
Salt to taste

2 refrigerated 9-inch piecrusts (from a 15-ounce package, such as Pillsbury)


Preparation:
Heat oven to 400° F.

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 peas and carrots, chicken, and pepper. Remove from heat.

Cut each piecrust in half to form 4 half-circles. Spoon the chicken mixture over the bottom half of each half-circle, leaving a 1/2-inch border. Using your fingers, wet the border with water. Fold the top of each crust over the chicken to form a quarter-circle. Press to seal. Make three 1-inch slits in each top crust. Transfer to a baking sheet. Bake until golden, 15 to 18 minutes.

1/4 of recipe equals: Calories 696.66 (Calories from fat 46 %); Carbohydrate 42.72 g; Cholesterol 142.95 mg; Fat 35.48 g (Satfat 8.14 g); Fiber 3.33 g; Protein 50.47 mg; Sodium 536