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Chicken Potpie Empanadas

40 mins to make • Serves 4

Meat

1 3- to 4-pound store-bought rotisserie chicken, store-bought

Produce

1 10-ounce box Peas and carrots, frozen
1/2 Yellow onion

Canned Goods

3/4 cup Chicken broth, low-sodium

Baking & Spices

1 tbsp Flour
1 Kosher salt and black pepper

Bread & Baked Goods

2 9-inch piecrusts, refrigerated

Dairy

1 tbsp Butter, unsalted
Quinn Palmer
Quinn Palmer • 2 years ago

Chicken Pot Pie Empanadas