Best Dinner Food

Chicken Pot Pie Empanadas

Transform a store-bought pie crust into this family-favorite comfort food.

Ingredients

1. 1 tablespoon unsalted butter

2. ½ yellow onion, diced

3. 1 tablespoon flour

4. ¾ cup low-sodium chicken broth

5. 1 10-ounce box frozen peas and carrots

6. 1 3- to 4-pound store-bought rotisserie chicken, meat shredded

7. kosher salt and black pepper

8. 2 refrigerated 9-inch piecrusts (from a 15-ounce package, such as Pillsbury)

Directions

1. Heat oven to 400° F. Melt the butter in a saucepan over medium heat. Add the onion and cook for 3 minutes.

2. Add the flour and cook, stirring constantly, for 1 minute.

3. Slowly stir in the broth. Cook until thickened, about 3 minutes.

4. Add the peas and carrots, chicken, and ¼ teaspoon each of salt and pepper. Remove from heat.

5. Cut each piecrust in half. Spoon the chicken mixture over one side of each half-circle, leaving a ½-inch border.

6. Using your fingers, wet the border with water. Fold the crust over the chicken. Press to seal. Make three 1-inch slits in the top of each.

7. Transfer the empanadas to a baking sheet. Bake until golden, 15 to 18 minutes.