chicken pot pie empanadas

last night i made these yummy chicken pot pie empanadas.
i wasn't sure how they would turn out but blake LOVED them and so did i!
plus it was SUPER easy.
i actually got the chicken & shredded it the day before so yesterday all i had to do was put it all together and bake.
it took no time at all.
each one of those slices is pretty big so along with a salad or side, one should be enough per person.
i also brushed melted butter on each one to add a tiny bit of flavor & also so it would turn more golden brown.
if you like more of a thinner or runnier chicken pot pie, i would recommend not putting in as much chicken or veggies or slightly increasing the amount of flour & chicken broth.
of course, if you don't like carrots or peas, you can switch out the veggies.

below is the recipe.
enjoy and let me know how it goes!
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Serves 4
Hands-on Time: 25m
Total Time: 50m

INGREDIENTS

* 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 & carrots
* 1 3-4 pound store-bought rotisserie chicken, meat shredded
* 1/4 teaspoon kosher salt
* 1/4 teaspoon black pepper
* 2 refigerated 9-inch piecrusts (from a 15 ounce package, such as Pillsbury)

DIRECTIONS

1. Heat oven to 400 degrees F.

2. 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.

3. Cut each piecrust 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.

4. Transfer to baking sheet. Bake until golden, 15-18 minutes.