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Chicken Pot Pie Empanadas

Name: Chicken Pot Pie Empanadas
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: Serves 12
Cuisine: American
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

by: César Pérez

November 8, 2024

5 1 Ratings

Photo by Armando Rafael

Prep time 10 minutes
Cook time 45 minutes
Serves 12

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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

Test Kitchen-Approved

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

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.
Sprinkle the flour over the vegetables and cook for 1 minute more, stirring constantly.
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.
Transfer the filling to a bowl and let it cool completely.
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.
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.

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JimmyH238
Shawn
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3 Reviews

JimmyH238 March 7, 2025

If you're looking for a creative and delicious way to use empanada dough, these Chicken Pot Pie Empanadas are a must-try! 🥟✨ With a flaky, golden crust and a rich, savory filling of rotisserie chicken, vegetables, and creamy sauce, they deliver comfort food in every bite. Whether fried or baked, they make for a perfect snack or meal, bringing a fun twist to traditional empanadas.

The best part? You can customize the filling with whatever you have on hand—leftover roasted veggies, beef, or even a vegetarian mix! Want to explore more delicious food options? Check out this guide for tasty inspirations.

Would you try these empanadas? Let us know your favorite filling! 😍

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

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