Description
Learn how to make delicious chicken pot pie empanadas with this easy recipe. Perfect for a savory snack or meal on-the-go. Click here to get started!
Ingredients
- 2 medium carrots (about 150g) peeled and cut into 1/2-inch cubes
- 1 large white fleshed potato (about 200g) peeled and cut into 1/2-inch cubes
- 1/3 cup (80g) vegetable oil
- 2 ribs celery cut into 1/4-inch cubes
- 1 medium onion diced into 1/4-inch cubes
- 1/2 cup (60g) all-purpose flour
- 1 1/2 cups (360ml) vegetable or chicken broth
- 1 1/2 cups (360ml) coconut milk or almond milk
- 2 cups (480 ml) precooked chicken diced into 1/4-inch cubes
- 1/2 cup (120 ml) peas drained
- 1 Tablespoon (15 ml) poultry seasoning (optional)
- salt and white pepper to taste
- 1 recipe Rich and Flaky Pie Crust Pastry
- 1 large egg beaten, for egg wash
Instructions
- Prepare your veggies, chicken, and peas by chopping them, then set everything aside.
- In a medium saucepan, cook carrots and potatoes in salted water until they can be easily pierced with a fork. Once done, drain them and set them aside.
- Heat your oven to 400°F and prepare a baking sheet by lining it with parchment paper.
- In a large pot, heat the vegetable oil over medium heat.
- Cook the celery and onion in the oil until they become translucent, adding a touch of salt to help the process.
- Incorporate the flour, stirring gently for about a minute.
- Slowly pour in the broth followed by the milk, stirring continuously until the mixture thickens.
- Stir in the chicken, carrots, potatoes, and peas. Taste and adjust the seasoning with salt and white pepper if needed, then remove from heat.
- Let the mixture cool; this is also a good time to remove the pastry from the fridge, as it needs to soften for 30 minutes while the filling cools.
- Take half of the dough and roll it out on a floured surface to a thickness of 1/4 inch.
- Cut the dough into 4-inch circles. Gather any leftover dough, combine, roll out again, and cut more circles. Repeat until all dough is used, handling it minimally.
- Place about 1 heaping tablespoon of the cooled filling into the center of each dough circle.
- Moisten the edges of the circle lightly with egg wash using your finger.
- Fold the dough over to form a half-moon, keeping the filling inside.
- Press the edges with a fork to seal them, ensuring nothing leaks during baking. Arrange the empanadas on the baking sheet, ensuring they don’t touch each other.
- Lightly brush the tops with the egg wash.
- Bake in the center of the oven for 30 minutes or until the pastry turns a lovely golden color. Allow them to cool for at least 5 minutes before serving, as the filling will be very hot.
Notes
- Consider using coconut milk for a creamier filling.
- Sprinkle poultry seasoning to enhance flavors.
- Seal empanada edges well to prevent filling leaks.
