Recipe: Chicken Pot Pie Empanadas

I’m really into stuffing random (edible) things into empanadas lately, and since chicken pot pies have always been a comfort food favorite, why not combine this flaky soul warming dish with Argentina’s favorite quick meal?

Chicken Pot Pie Empanada Recipe
Adapted from my mom and Marshall Field’s Walnut Room recipe

*There are two versions of this recipe, the ambitious and the lazy ass. While it’s always better to make everything from scratch (empanada dough and chicken stock), taking the easy way out with prepackaged goods is so much simpler.

Ingredients

• Package empanada wrappers (hojaldre)
• Butter or cooking spray
• 2 raw chicken breasts, chopped into bite size pieces
• 1 large onion, diced (about 1 1/4 cups)
• 1 carrots, thinly sliced on the diagonal
• 2 celery stalks, thinly sliced on the diagonal
• 1 leek sliced thinly
• 1 potato, peeled and diced into small pieces
• 1/2 cup all-purpose flour
• 2 1/2 cup chicken or vegetable stock
• 1 1/2 cups milk
• 1 teaspoon chopped fresh thyme leaves
• 1/2 cup green peas, frozen or fresh
• 1/3 cup sweet corn kernels, frozen or fresh
• 2 Tbsp minced fresh parsley
• 2 teaspoons salt
• 1/2 teaspoon freshly ground black pepper

1. Preheat oven. In a large skillet, sauté onions, carrots, celery and cook until the onions are translucent (about 10 minutes). For fatties cook it in butter, for skinny bitches use cooking spray.

2. In a separate sauté pan, brown the chicken. Season with salt and pepper. Set aside.

3. Once vegetables are cooked through, add flour and mix around. Whisk in the chicken or vegetable stock. Whisk in milk. Decrease the heat to low and simmer for 15 minutes, stirring often.

4. Add the chicken, thyme, peas, corn, parsley, salt and pepper and stir well. Taste and adjust seasoning if necessary. 

5. Start assembling the empanadas by taking one wrapper, stretch it out a bit and add a spoonful of the filling to the middle.

6. With a little cup of cold water, use your index finger to wet the outside of the empanada wrapper and then seal the half moons. *Learn how to properly seal an empanader. Or just Youtube it.

7. Bake for about 15 minutes until golden brown. Let cool. Don’t eat it yet or you’ll burn your little tongue.

And eat a dozen in one go.

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