1/2 yellow onion, diced
1 tbsp. flour
3/4 cup chicken broth
1 lb. shredded, cooked chicken
1/4 tsp. salt
1/4 tsp. pepper
1 (10 oz.) box frozen peas & carrots OR mixed vegetables
2 refrigerated 9" pie crusts
Heat oven to 400 degrees F. Melt butter in saucepan over medium heat. Add onion & cook for 3 minutes. Add the flour & cook, stirring constantly for 1 minute. Still stirring, slowly add the broth. Cook until thickened, about 3 minutes, stirring.
Add the vegetables, chicken, salt & pepper. Remove from heat.
Cut each pie crust in half to form 4 half circles (at this point you can fill to make large empanadas OR cut each half circle again to make mini empanadas). Spoon the chicken mixture over the bottom half of each half-circle, leaving a 1/2" border Using your fingers, wet the border w/water . Fold the top of each crust over the chicken to form a 1/4 circle. Press to seal. Make a slit in the top of each empanada. Transfer to a baking sheet. Bake 15-18 minutes or until golden brown.
3/4 cup chicken broth
1 lb. shredded, cooked chicken
1/4 tsp. salt
1/4 tsp. pepper
1 (10 oz.) box frozen peas & carrots OR mixed vegetables
2 refrigerated 9" pie crusts
Heat oven to 400 degrees F. Melt butter in saucepan over medium heat. Add onion & cook for 3 minutes. Add the flour & cook, stirring constantly for 1 minute. Still stirring, slowly add the broth. Cook until thickened, about 3 minutes, stirring.
Add the vegetables, chicken, salt & pepper. Remove from heat.
Cut each pie crust in half to form 4 half circles (at this point you can fill to make large empanadas OR cut each half circle again to make mini empanadas). Spoon the chicken mixture over the bottom half of each half-circle, leaving a 1/2" border Using your fingers, wet the border w/water . Fold the top of each crust over the chicken to form a 1/4 circle. Press to seal. Make a slit in the top of each empanada. Transfer to a baking sheet. Bake 15-18 minutes or until golden brown.
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