dinner
Chicken Pot Pie Empanadas
Ingredients
1 package Grilled & Ready® Oven Roasted Diced Chicken Breast
2 tablespoons unsalted butter
1 bunch (8-10) scallions, sliced
1 tablespoon all-purpose flour
1 packet dried onion-and-mushroom soup and dip mix
1 ½ cups half-and-half, warm
1 cup frozen peas-and-carrots
2 frozen pie dough rounds, thawed according to package directions
Directions
1. Place an oven rack in middle of oven and preheat oven to 425°F. Line a baking sheet with parchment paper.
2. Melt butter in a large skillet over medium-high heat. Cook scallions, stirring, until softened, about 1minute. Stir in flour and soup mix and cook 1 minute. While constantly stirring, add half-and-half. Add peas-and-carrots and Grilled & Ready® Oven Roasted Diced Chicken Breast. Remove from heat.
3. Roll each dough round out according to package directions. Cut each in half. Place a quarter of chicken mix on one side of each dough piece, leaving a ½-inch border. Dip a fingertip in water and dampen the borders. Fold the dough over the filling and press the borders to seal. Use a fork to make a decorative edge. Cut three slits in each empanada.
4. Bake until golden, about 15 minutes. Let rest about 5 minutes before serving.
| Calories | 550 |
| Protein | 22 |
| Total Fat | 31 |
| Cholesterol | 105 |
| Sodium | 1100 |
| Total Carbohydrate | 45 |
