Chicken Potpie Empanadas

These Chicken Potpie Empanadas are a delicious twist on traditional potpies. They are filled with a savory mixture of chicken, vegetables, and herbs, all wrapped in a flaky pie crust.

Ingredients:

• 1 cup cooked shredded chicken
• 1/2 cup frozen mixed vegetables
• 1/4 cup diced onion
• 1/4 cup diced carrot
• 1/4 cup diced potato
• 1/4 cup chicken broth
• 1 tablespoon all-purpose flour
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• Salt and pepper to taste
• 1 package refrigerated pie crusts 2 crusts

Instructions:

Before you start cooking, heat the oven to 375F 190C

Shred the chicken and add it to a skillet with mixed vegetables, onion, carrot, potato, chicken broth, flour, thyme, rosemary, salt, and pepper

It will take about 8 to 10 minutes of cooking over medium heat until the vegetables are soft and the mixture gets thick

Take it off the heat and let it cool down a bit

Take the pie crusts out of the package and use a cookie cutter or the edge of a glass to make circles out of them

On one half of each circle, put a spoonful of the chicken mix

Make a half-moon shape with the dough and filling

Crimp the edges with a fork to seal

Place the empanadas on a baking sheet that has been lined with parchment paper

Put it in the oven for 20 to 25 minutes, or until its crispy and golden brown

Enjoy while hot