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Thursday, March 10, 2011

Chicken Potpie Empanadas

I found this recipe a few days ago on a blog i follow, Apples and Twinkies, they looked very good, so i stole it. I like stealing recipes. Since i am working late tonight, i decided to make this and bring one for dinner; i also just ate another for lunch.  I had a few pastry issues and i changed a couple things in it, but otherwise it is a great recipe!

Chicken Potpie Empanadas.



1 Tbsp unsalted butter.
1/2 yellow onion, diced.
1Tbsp flour.
3/4 cup low-sodium chicken broth.
1 10 oz box frozen peas and carrots.
1 3to 4 Lb  rotisserie chicken, meat shredded.
kosher salt and black pepper.
2 refrigerated 9-inch pie crusts.


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.
Slowly stir in the broth. Cook until thickened, about 3 minutes. Add the peas and carrots, chicken, and ¼ teaspoon each salt and pepper. Remove from heat.
Cut each piecrust in half. Spoon the chicken mixture over one side of each half-circle, leaving a half inch border. Using your fingers, wet the border with water. Fold the crust over the chicken. Press to seal. Make 3 slits in the top of each.
Bake at 400 F for 15 to 18 minutes, until golden.


So now for my switch-ups and screw-ups. They are a bit bland because i forgot the salt and pepper. Oops. Because pastry has an ongoing hatred of me, and i did not get out to buy the refrigerated kind, I used a packaged mix. I won't be using that brand again. It was sticky, i had to use oodles of flour, and it is crumbly because of that. All i had to add was water, and i added the 4 Tbsp as per instructions, but it was to much. It stuck to the board, the rolling pin and everything else. I had flour everywhere! Anyway, Pasty still hates me. I have never done anything to it to cause the hatred...I guess when i open my own bakery, i will have to get my big sister to be my pastry chief, as it is something she is great at!


Switch up number one was i used fresh carrots rather than frozen, and this caused oops number two. While i was paying attention to peeling and cutting the carrots, i wasn't to the flour, and it burnt a bit. Not enough to taste bad, but enough to make the sauce darker than it ought to be; the above picture makes it look lighter than it actually is, it looks more like beef gravy than chicken. Just a bad day in the kitchen, i guess. I also used 2 small chicken breasts instead of a full chicken, it was easier and something i had on hand.

This is a delicious. quick meal that i recommend anyone who likes pot-pies to try. It really only took me about 30 minutes start to finish, including thawing and cooking the chicken, so it would be a great hearty meal on one of those nights that you have to get out the door!

Hope everyone is having a great week, it's almost the weekend!

8 comments:

  1. Oh wow, I love that you used rotisserie chicken for this (I will admit we have at least one of those per week). I will have to try it. Thanks!!

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  2. Yumm yumm, looks so delish.Makes me feel really hungry.

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  3. I like the sound of this. I love pot pie and I sure to like empanadas so it sounds like the perfect marriage :)

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  4. Thank you, it turned out great, but i found it not very filling. i think next time i will use the filling and make a proper pot pie.

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  5. You forgot the salt and pepper and I have a tendency to OVER salt & pepper everything..lol. I really have to watch myself, I have a heavy hand when it comes to seasoning so I pay very close attention these days :)
    It looks really good though and it is a fantastic idea. I really need to give it a go!

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  6. I saw that recipe too and it sounds so yummy. Your version on it looks fabulous!

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  7. ann@Apples and TwinkiesMarch 12, 2011 at 12:06 AM

    Thanks for the shout out, Natasha!

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  8. I like this idea! It sounds like a versatile recipe too. I already have Pillsbury pie crust in the fridge, so I think I'm going to try this recipe:) I like that they are easy to grab "on the go"!

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