I’m a huge fan of Chicken Pot Pie! I have tons of recipes for it, but when I saw this one, I knew I had to give it a try. My thoughts…Perfect! I’ll be adding Chicken Pot Pie Turnovers to my regular dinner rotation.
Here’s what you need to make Chicken Pot Pie Turnovers….
Sauteing carrots and onions…
We found our Empanada Shells at Fiestas Foods…a grocery known to have a variety of international foods. The dough is rolled thick enough to fold and hold the main ingredients without a single rip or tear.
- 1½ pounds boneless, skinless chicken breasts
- 2 cups plus 1 tablespoon milk
- 5 sprigs of thyme
- ¾ tsp salt
- ¾ tsp pepper
- 1 tbsp olive oil
- 2 medium carrots, chopped
- 1 small onion, chopped
- 1 cup frozen green peas
- 1 tbsp cornstarch
- 1 egg white
- 8 frozen empanada dough disks, thawed
- In a large saucepan over medium heat, bring chicken, 2 cups milk, 3 sprigs thyme, salt and pepper to a simmer. Simmer until chicken is cooked for 15 to 20 minutes, flipping halfway through.
- Once chicken is done, take out of the pan and allow to cool. Finely slice the meat and set aside.
- Strain 1 cup of the hot milk and set aside. Discard the remainder.
- Preheat oven to 400 degrees.
- Next, in a large skillet over medium-high heat, add olive oil.
- Sautee carrots and onions until carrots are soft, about 10 minutes. Season with extra salt and pepper.
- Remove the leaves from the remaining Thyme and add to skillet, as well as the peas, chicken, and milk, and bring to a simmer.
- In a small dish, mix cornstarch and 3 tbsp cold water. Add to the skillet, set to high heat, stir and allow to thicken, about 2-3 minutes. Remove from heat and set aside.
- In another small bowl beat egg white and 1 tbsp milk.
- Place the empenada disks on lined baking pans.
- Spoon the chicken filling onto the center of each disk, leaving a 1 inch border around the edges.
- Dampen the edges of the empanada with the egg wash and fold over to create the turnovers.
- Using a fork, crimp the edges to seal.
- Brush the tops of each turnover with the egg wash.
- Bake for about 15 minutes or until the crusts are golden brown, turning pans halfway through.