Delightful Dining {Chicken Pot Pie Empanadas}

Chicken pot pie is the ultimate comfort food in my book. The buttery, flaky crust. The gooey, yummy inside. It's just perfect. And I really didn't think it could get any better. Until now. One day while pinning for new recipes, I stumbled upon this recipe from Real Simple. It's a chicken pot pie empanada. And, it's incredibly simple. Which you all should know by now is my number 1 requirement for a recipe. I must admit though that this is not my image. It was so good, and I was so hungry, I dove right in before even considering the thought of grabbing my camera. Anyways, not the point. Here is the fantastic recipe from Real Simple...

Serves 4| Hands-On Time: 25m | Total Time: 40m

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 and carrots
• 1 3- to 4-pound store-bought rotisserie chicken, meat shredded
• kosher salt and black pepper
• 2 refrigerated 9-inch piecrusts (from a 15-ounce package, such as Pillsbury)

Directions

1. Heat oven to 400° F. Melt the butter in a saucepan over medium heat. Add the onion and cook for 3 minutes.
2. Add the flour and cook, stirring constantly, for 1 minute.
3. Slowly stir in the broth. Cook until thickened, about 3 minutes. Add the peas and carrots, chicken, and ¼ teaspoon each salt and pepper. Remove from heat.
4. Cut each piecrust in half. Spoon the chicken mixture over one side of each half-circle, leaving a ½-inch border. Using your fingers, wet the border with water. Fold the crust over the chicken. Press to seal. Make three 1-inch slits in the top of each.
5. Transfer the empanadas to a baking sheet. Bake until golden, 15 to 18 minutes.