Chicken Pot Pie Empanadas

Chicken Pot Pie Empanadas

Jessie Cagliero
Recipes, Appetizers

Tender chicken, potatoes, peas, and mirepoix stewed in a rich and creamy sauce and enveloped by a buttery, flakey egg washed crust. These empanadas are little pockets of comfort!

*This post may contain affiliate links.

Why you’ll love chicken pot pie empanadas

Tender chicken, potatoes, peas, and mirepoix stewed in a rich and creamy sauce and enveloped by a buttery, flakey egg washed crust. These empanadas are little pockets of comfort!

Chicken pot pie is such a nostalgic, cozy, comforting dish, and these empanadas are a unique spin on a classic comfort food. Plus they are so fun to make! They are so versatile - great for a family dinner night baking with kids, or a party menu idea.

Recipe Tips for the best chicken pot pie empanadas

Measure out the filling. This is important because if you overstuff your empanadas, the filling will ooze out during baking and they could end up hollow inside. I recommend about 1 - 1/2 tablespoons of filling per each 7” diameter pie crust round for the best results.

Don’t over bake them. It is very easy to leave them in the oven a little bit too long. You want to remove them from the oven as soon as they puff up and turn a light golden brown. They should be light in color but hold their structure when touched.

FAQ

  • Empanadas are a type of hand pie - small pastry dough pockets filled with a variety of fillings and flavors. Once baked or fried, they are usually half circle shaped or round and can be held in your hand.

  • It is not required to poke holes in empanadas to bake them, however, lightly poking a tiny holes in the top of each empanada with a fork will allow air pockets to release during baking so the empanadas don’t puff up too much.

  • Traditional empanada dough contains flour which is not gluten free, however, there are flour alternatives such as corn flour that would work if you need to avoid gluten.

  • Empanadas can be made with a variety of different fillings. Here are some common filling ideas:

    • Meats - beef, chicken, pork, chorizo, sausage, etc.

    • Veggies - potatoes, corn, peas, carrots, peppers, broccoli are all good options

    • Cheeses - cheddar, pepperjack, mozeralla, queso fresco, etc.

    • Fruits - Pineapple, cherries, guava, pumpkin among others

  • Empanadas are usually served as an appetizer or snack, however, they make a fun breakfast idea, dinner dish, and dessert.

Helpful Kitchen Tools

  • Rolling pin

  • Parchment paper

Ingredients

Filling

  • ½ lbs. Boneless skinless chicken thighs

  • 1 large russet potato, diced and soaked in water for 1 hour

  • ½ cup chopped celery

  • ½ cup chopped carrots

  • ½ cup chopped yellow onion

  • ½ teaspoon dried thyme or 2 - 3 sprigs fresh thyme

  • 2 tablespoons all purpose flour

  • 2 tablespoons heavy cream

  • 2 tablespoons dry white wine or sherry

  • 1 cup milk (whole or 2%)

  • Salt and pepper to taste

Crust

  • 3 boxes frozen pie crust

Egg Wash

  • 1 egg

  • 1 tablespoon heavy cream

How to make chicken pot pie empanadas

Prep

Let frozen pie crusts thaw until room temperature, about two hours.

Soak the diced potato in water for 1 - 2 hours.

Line a pan with parchment paper.

Make the filling

In a large pot, add 1 tablespoon olive oil on medium heat. Once the oil is heated, add the cubed chicken and cook for about 5 minutes, until almost cooked through (it will cook further later). Remove the chicken from the pot but leave the drippings.

Add potato (strained), celery, carrot, and yellow onion and sautee for about five minutes, until onions are start to turn translucent. Add the thyme.

Add the flour and stir. Add the heavy cream, wine or sherry, and milk. Stir until well combined. Let simmer for about ten minutes, stirring often.

Let the filling cool slightly.

Preheat the oven to 350℉.

Prepare the crust

Unroll each pie crust and slice into 4 pieces. Roll each piece into a ball in your hand. Place the ball between two pieces of parchment paper. Using a rolling pin, flatten each ball into a round about 7” in diameter and 3/8 inches thick.

Measure out 1 - 1 1/2 tablespoons of the filling and place it on one side of each round of dough. Fold each dough round in half, creating a sealed pocket for the filling. Using a fork, press around the half circle to seal the dough together so it won’t leak. Place each empanada carefully onto the parchment lined pan about 1 inch apart.

Make the egg wash

Add the egg and cream to a small bowl and whisk together. Brush the mixture over the tops of the empanadas. Poke each empanada lightly with a fork one time.

Place the pan in the oven and bake for 18 - 20 minutes or until they start to turn a light golden brown.

Remove the pan from the oven and let them cool slightly before serving.

How to Store

Store chicken pot pie empanadas in the refrigerator for up to three days. Pop in the microwave for a minute to warm them up prior to serving.

You can also freeze chicken pot pie empanadas easily. Just place (fully baked and cooled) in an air tight freezer container and store in the freezer for up to three months. Remove from the freezer and defrost either in the refrigerator (for 24 hours) or in the microwave (for a few minutes depending on your microwave settings) prior to serving.

You might also like →

comfort food, hand pies, the best chicken pot pie, mirepoix, cute appetizer ideas, easy empanadas, pie crust
dinner, appetizer, snack
american
Servings: 24
Author: Jessie Cagliero
Chicken Pot Pie Empanadas

Chicken Pot Pie Empanadas

Tender chicken, potatoes, peas, and mirepoix stewed in a rich and creamy sauce and enveloped by a buttery, flakey egg washed crust. These empanadas are little pockets of comfort!
Prep time: 2 H & 10 MCook time: 20 minutesTotal time: 2 H & 30 M
Cook modePrevent screen from turning off

Ingredients

Filling
Crust
Egg wash

Directions

  1. Let frozen pie crusts thaw until room temperature, about two hours. Soak the diced potato in water for 1 - 2 hours. Line a pan with parchment paper.
  2. In a large pot, add 1 tablespoon olive oil on medium heat. Once the oil is heated, add the cubed chicken and cook for about 5 minutes, until almost cooked through (it will cook further later). Remove the chicken from the pot but leave the drippings.
  3. Add potato (strained), celery, carrot, and yellow onion and sautee for about five minutes, until onions are start to turn translucent. Add the thyme. Add the flour and stir. Add the heavy cream, wine or sherry, and milk. Stir until well combined. Let simmer for about ten minutes, stirring often. Let the filling cool slightly.
  4. Preheat the oven to 350℉.
  5. Unroll each pie crust and slice into 4 pieces. Roll each piece into a ball in your hand. Place the ball between two pieces of parchment paper. Using a rolling pin, flatten each ball into a round about 7” in diameter and 3/8 inches thick.
  6. Measure out 1 - 1 1/2 tablespoons of the filling and place it on one side of each round of dough. Fold each dough round in half, creating a sealed pocket for the filling. Using a fork, press around the half circle to seal the dough together so it won’t leak. Place each empanada carefully onto the parchment lined pan about 1 inch apart.
  7. Add the egg and cream to a small bowl and whisk together. Brush the mixture over the tops of the empanadas. Poke each empanada lightly with a fork one time.
  8. Place the pan in the oven and bake for 18 - 20 minutes or until they start to turn a light golden brown.
  9. Remove the pan from the oven and let them cool slightly before serving.

Nutrition Facts

Calories

273

Fat

15 g

Sat. Fat

5 g

Carbs

29 g

Fiber

2 g

Net carbs

27 g

Sugar

1 g

Protein

6 g

Sodium

232 mg

Cholesterol

19 mg

*Nutrition is auto-calculated by recipes generator.

Did you try this recipe?
Tag @themoddaisy on instagram and hashtag it #themoddaisyrecipes
Pineapple Empanadas

Pineapple Empanadas
Mai Tai Cocktail

Mai Tai Cocktail

Related Posts