I love Real Simple magazine.
Who else would think to transform a pie crust and a rotisserie chicken into potpie empanadas?
Yield: 4 servings
1 tablespoon unsalted butter
Premium content for only $0.99
For the most comprehensive local coverage, subscribe today.
1/2 yellow onion, diced
1 tablespoon flour
3/4 cup low-sodium chicken broth
1 10-ounce box frozen peas and carrots
1 store bought chicken rotisserie, meat shredded
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
2 refrigerated 9-inch pie crusts
Heat oven to 400 degrees. Melt the butter in a saucepan over medium heat. Add the onion and cook for 3 minutes. Add the flour and cook, stirring constantly, for 1 minute. Still stirring, slowly add the broth.
Cook until thickened, about 3 minutes. Add the peas and carrots, chicken, salt and pepper. Remove from heat.
Cut pie crust in half to form 4 half-circles. Spoon the chicken mixture over the bottom half of each half-circle, leaving a 1/2-inch border.
Using your fingers, wet the border with water. Fold the top of each crust over the chicken to form a quarter-circle. Press to seal.
Make three 1-inch slits in each top crust. Transfer to a baking sheet. Bake until golden, 15 to 18 minutes.
-- Emily Simnitt