Chicken Potpie Empanadas AKA the easiest weekday meal

Monday, March 19, 2012

If you are like me, cooking after working can seem like the worst possible thing in the world! I found this amazingly easy recipe on Real Simple and I am happy to report it was as easy and as delicious as it looks! The best part is it is perfect for left overs for lunch later in the week! Now this is my kind of meal!



  1. Heat oven to 400° F. Melt the butter in a saucepan over medium heat. Add the onion and cook for 3 minutes.
  2. Add the flour and cook, stirring constantly, for 1 minute.
  3. 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.
  4. Cut each piecrust in half. Spoon the chicken mixture over one side of each half-circle, leaving a ½-inch border. Using your fingers, wet the border with water. Fold the crust over the chicken. Press to seal. Make three 1-inch slits in the top of each.
  5. Transfer the empanadas to a baking sheet. Bake until golden, 15 to 18 minutes.


Post a Comment

Related Posts Plugin for WordPress, Blogger...

Blissful Mediocrity All rights reserved © Blog Milk Powered by Blogger