Chicken Pot Pie Empanadas (Printable)
Flaky pastry wrapped around creamy chicken filling, perfect for comfort food cravings any time.
# Components:
→ For the Filling
01 - 2 tablespoons unsalted butter
02 - 1 small onion, finely diced
03 - 1 medium carrot, peeled and diced
04 - 1 celery stalk, diced
05 - 2 cloves garlic, minced
06 - 2 tablespoons all-purpose flour
07 - 1/2 cup chicken broth
08 - 1/2 cup whole milk
09 - 1 cup cooked chicken breast, shredded
10 - 1/2 cup frozen peas
11 - 1/2 teaspoon dried thyme
12 - 1/4 teaspoon black pepper
13 - 1/2 teaspoon salt
14 - 1 tablespoon fresh parsley, chopped
→ For the Empanada Dough
15 - 2 1/2 cups all-purpose flour
16 - 1 teaspoon salt
17 - 1/2 cup unsalted butter, cold and cubed
18 - 1 large egg
19 - 1/3 cup cold water
20 - 1 tablespoon white vinegar
→ For Assembly
21 - 1 egg, beaten
# Directions:
01 - In a large bowl, combine the all-purpose flour and salt. Incorporate the cold, cubed butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. In a separate small bowl, whisk together the egg, cold water, and white vinegar. Gradually add this liquid mixture to the flour mixture, stirring until a cohesive dough forms. Briefly knead the dough on a lightly floured surface, shape it into a disk, wrap it in plastic, and refrigerate for at least 30 minutes to firm up.
02 - Melt the unsalted butter in a skillet over medium heat. Add the finely diced onion, diced carrot, and diced celery. Sauté for approximately 5 minutes until the vegetables have softened. Stir in the minced garlic and cook for an additional minute until fragrant. Sprinkle the all-purpose flour over the vegetables and stir to coat, cooking for 2 minutes to eliminate the raw flour taste. Gradually whisk in the chicken broth and whole milk, stirring continuously until the mixture thickens into a sauce, which should take about 3–4 minutes. Fold in the shredded cooked chicken breast, frozen peas, dried thyme, black pepper, and salt. Remove the skillet from the heat and allow the filling to cool completely.
03 - Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. On a lightly floured surface, roll out the chilled empanada dough to a uniform thickness of 1/8 inch. Use a round cutter (4 to 5 inches in diameter) to cut out circles from the dough. Spoon approximately 2 tablespoons of the cooled filling onto the center of each dough circle. Fold the dough over the filling to create a half-moon shape, and press the edges firmly to seal. Crimp the edges with a fork. Brush the tops of the assembled empanadas with the beaten egg wash.
04 - Place the prepared empanadas onto the lined baking sheet. Bake in the preheated oven for 18 to 22 minutes, or until the crust is beautifully golden brown and puffed. Allow the empanadas to cool slightly before serving to prevent burns.
# Expert Advice:
01 -
- Ready in just 1 hour from start to finish
- Makes both a great dinner and perfect lunch box addition
- Freezes beautifully for quick future meals
- Uses simple ingredients you likely have on hand
02 -
- These empanadas can be made entirely ahead and frozen before baking
- The dough becomes flakier when it has time to rest in the refrigerator
- Using cold ingredients for the dough is crucial for texture
- Each empanada contains a complete balanced meal in one handheld package
03 -
- For the flakiest crust chill all ingredients including the flour before beginning. I sometimes even place my mixing bowl in the freezer for 10 minutes before starting.
- When making the filling cook it until its slightly thicker than you think it should be as it will thin slightly during baking.
- If your kitchen is warm work with half the dough at a time keeping the remainder refrigerated to prevent the butter from softening too much.