Save This classic chicken pot pie recipe reimagined as handheld empanadas combines the comfort of traditional pot pie with the convenience of a portable snack. The flaky pastry encases a creamy chicken and vegetable filling that delivers all the nostalgic flavors in a fun, new format.
I first created these when planning a picnic with friends where traditional pot pie would have been too messy. These empanadas were such a hit that they became my go to potluck contribution and my children now request them for special occasions.
Ingredients
- For the Filling: Unsalted butter creates the perfect base for the creamy sauce without adding too much salt. Onion carrot and celery provide the classic mirepoix flavor foundation that makes pot pie so comforting. Garlic adds depth and warmth to the filling look for plump firm cloves. All purpose flour thickens the sauce to that perfect pot pie consistency. Chicken broth enhances the savory flavor use homemade for best results. Whole milk adds richness that makes the filling satisfyingly creamy. Cooked chicken breast provides lean protein rotisserie chicken works wonderfully here. Frozen peas add color and sweetness no need to thaw beforehand. Dried thyme brings that quintessential pot pie herb flavor. Black pepper adds gentle heat use freshly ground for best flavor. Salt enhances all the flavors choose kosher salt for better control. Fresh parsley brightens the filling with color and fresh flavor
- For the Empanada Dough: All purpose flour forms the foundation of our flaky crust. Salt balances the flavor in the dough. Cold unsalted butter creates those delicious flaky layers when it melts in the oven. Large egg provides structure and richness. Cold water helps bind the dough without overworking the gluten. White vinegar tenderizes the dough for a perfect texture
Instructions
- Prepare the Dough:
- Combine dry ingredients first by whisking together the flour and salt in a large bowl. This ensures even distribution of salt throughout the dough. Add the cold butter cubes and work quickly with your fingertips or a pastry cutter until the mixture looks like coarse crumbs with some pea sized butter pieces remaining. These butter chunks create steam pockets during baking for flakiness. In a separate small bowl whisk together the egg cold water and vinegar then pour into the flour mixture. Stir gently with a fork until the dough just begins to come together do not overmix. Turn the slightly shaggy dough onto a lightly floured surface and knead 3 to 4 times just until it forms a cohesive ball. Shape into a disk about 1 inch thick wrap tightly in plastic wrap and refrigerate for at least 30 minutes to relax the gluten and firm up the butter.
- Create the Filling:
- Heat a large skillet over medium heat and melt the butter until it begins to foam. Add the diced onion carrot and celery cooking for 5 minutes until the vegetables soften but do not brown. Stir occasionally to ensure even cooking. Add the minced garlic and cook for just 1 minute until fragrant being careful not to let it brown which would create bitterness. Sprinkle the flour evenly over the vegetables and cook for 2 minutes stirring constantly to remove the raw flour taste and create a proper roux. Pour in the chicken broth and milk in a slow steady stream while whisking continuously to prevent lumps from forming. Continue stirring until the sauce thickens enough to coat the back of a spoon about 3 to 4 minutes. Fold in the shredded chicken peas and seasonings gently mixing until everything is well incorporated. Remove from heat and allow the filling to cool for at least 15 minutes before filling empanadas.
- Assemble the Empanadas:
- Preheat your oven to 400°F and line two baking sheets with parchment paper. Remove the chilled dough from the refrigerator and divide it in half working with one portion at a time to prevent warming. On a lightly floured surface roll the dough to approximately 1/8 inch thickness. Using a 4 to 5 inch round cutter or bowl cut as many circles as possible. Gather scraps re roll and cut more circles until all dough is used. Place 2 tablespoons of the cooled filling in the center of each circle being careful not to overfill or the empanadas may burst during baking. Moisten the edges of the dough with water using your fingertip then fold the dough over to create a half moon shape. Press the edges firmly together then crimp with the tines of a fork to ensure a good seal. Transfer the shaped empanadas to the prepared baking sheets placing them about 1 inch apart. Brush the tops with beaten egg to create a golden shiny finish.
- Bake to Golden Perfection:
- Place the baking sheets in the preheated oven and bake for 18 to 22 minutes rotating the pans halfway through the baking time. Watch carefully as ovens vary the empanadas should be deeply golden brown on top and bottom indicating the dough is fully cooked. Remove from the oven and allow to cool on the baking sheets for 5 minutes before transferring to a wire rack. This brief rest allows the filling to set slightly making them easier to handle. Serve warm or at room temperature.
Save The white vinegar in this dough is my secret weapon for empanada success. I discovered this trick from my Argentine neighbor who explained that the acidity prevents the gluten from developing too much resulting in a tender crust rather than a tough one. Every time I make these empanadas I think of her generous spirit in sharing her family recipes with me.
Storage Tips
These empanadas keep beautifully in the refrigerator for up to 3 days in an airtight container. To reheat simply place them on a baking sheet and warm in a 350°F oven for about 10 minutes until heated through. The microwave works in a pinch but the crust will lose some of its crispness.
For longer storage freeze the unbaked empanadas on a baking sheet until solid then transfer to a freezer bag where they'll keep for up to 3 months. When ready to enjoy bake directly from frozen adding about 5 to 7 minutes to the baking time. This makes them perfect for meal prep or unexpected guests.
Ingredient Substitutions
If youre looking to make these empanadas vegetarian replace the chicken with 1 cup of diced mushrooms sautéed until golden and slightly crispy. The umami flavor of mushrooms provides a satisfying alternative to meat.
For a dairy free version substitute the butter with olive oil or plant based butter and use unsweetened almond milk or oat milk instead of whole milk. The texture will be slightly different but still delicious.
Whole wheat flour can replace up to half of the all purpose flour in the dough for added nutrition though the texture will be slightly denser. If you go this route add an extra tablespoon of cold water to compensate for the higher absorption of whole wheat flour.
Serving Suggestions
These empanadas shine when served with complementary sauces. Try a simple herb yogurt dip made with Greek yogurt fresh dill and a squeeze of lemon or a zesty chimichurri for a nod to South American traditions.
For a complete meal serve alongside a bright arugula salad dressed with lemon vinaigrette. The peppery greens and acidic dressing balance the richness of the empanadas perfectly.
When serving as party appetizers make them slightly smaller using a 3 inch cutter and reduce the filling to 1 tablespoon per empanada. Adjust baking time down by about 3 minutes.
Cultural Context
These empanadas represent a beautiful fusion of cuisines blending the beloved American chicken pot pie with the South American empanada tradition. While traditional empanadas often feature beef or chicken with olives and hard boiled eggs this version borrows the creamy sauce component from pot pies.
Empanadas have been a staple in Latin American cuisine for centuries believed to have originated from Moorish influences in Spain before spreading to the Americas during colonization. Every region has its own variation making this adaptable food perfect for creative interpretations like this chicken pot pie version.
Save Enjoy these delightful chicken pot pie empanadas as a satisfying meal or a fun appetizer. Their portable nature and rich flavor make them a guaranteed crowd pleaser.
Recipe FAQ
- → What kind of chicken works best for the filling?
Cooked, shredded chicken breast, rotisserie, or leftover chicken all create a tender filling with great flavor.
- → Can the empanada dough be prepared in advance?
Yes, the dough can be refrigerated for up to 2 days. This makes assembly quick and convenient.
- → How do I seal the empanadas so they don’t open during baking?
Press the edges firmly with a fork and use a light egg wash to help achieve a secure, golden seal.
- → Can I add extra vegetables to the filling?
Absolutely! Try adding diced potatoes, bell pepper, or corn for additional flavor and texture.
- → What is the best way to reheat leftovers?
Reheat empanadas in an oven at 350°F (175°C) for about 10 minutes to keep the crust crisp.