Fry

Chicken Pot Pie Empanadas

November  8, 2024
5
1 Ratings
Photo by César Pérez
  • Prep time 10 minutes
  • Cook time 45 minutes
  • Serves 12
Author Notes

Empanada dough is your blank canvas! Found in the freezer section of most Latin supermarkets, these handy disks can be filled with just about anything. Transform last night's leftovers into a whole new meal—think roasted vegetables, shredded chicken, or even leftover chili. These chicken pot pie empanadas are a delicious example of how creative you can get. Fry or bake them until golden for a satisfying snack or meal. —César Pérez

What You'll Need
Ingredients
  • 1 tablespoon extra virgin olive oil
  • 1 leek, white and light green parts only, washed and thinly sliced
  • 2 carrots, peeled and sliced
  • 2 celery stalks, diced
  • 2 garlic cloves, minced
  • 1 tablespoon fresh thyme leaves
  • 1 teaspoon fresh rosemary, chopped
  • ½ teaspoons Diamond Crystal kosher salt
  • ¼ teaspoons freshly cracked black pepper
  • ¼ cups all-purpose flour
  • 2 cups shredded rotisserie chicken
  • 1 cup chicken broth
  • ½ cups whole milk
  • 1 cup frozen peas
  • 12 store-bought empanada dough disks, thawed
  • 2 cups neutral oil, for frying
Directions
  1. Heat the olive oil in a large skillet over medium heat. Add the leek, carrots, celery, garlic, thyme, and rosemary. Cook until the vegetables are softened, about 5 minutes. Season with salt and pepper.
  2. Sprinkle the flour over the vegetables and cook for 1 minute more, stirring constantly.
  3. Add the chicken, broth, and milk. Bring to a simmer and cook until the sauce has thickened, about 5 minutes. Stir in the peas and cook for 1 minute more.
  4. Transfer the filling to a bowl and let it cool completely.
  5. To assemble the empanadas, spoon a heaping tablespoon of filling onto each empanada disk. Fold the dough over to form a half-moon shape and crimp the edges with a fork to seal.
  6. Heat about 1 inch of neutral oil in a large skillet over medium-high heat. Fry the empanadas in batches until golden brown, about 2 minutes per side. Drain on paper towels. Serve immediately.

See what other Food52ers are saying.

  • Shawn
    Shawn
  • maxferrell169
    maxferrell169
César Pérez

Recipe by: César Pérez

Recipe Developer & Food52 Test Kitchen Content Creator

2 Reviews

Shawn December 15, 2024
Doing this recipe today but I only have buttermilk so I'll let y'all know how it comes out.
 
maxferrell169 December 9, 2024
This cake seams to be cracked and yummy https://bitlife-online.io