Recipe: Chicken Potpie Empanadas

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

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