Chicken Potpie Empanadas

We love us some potpie.  Here is a fun twist on an old favorite.

from REAL SIMPLE

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 (I used equal parts frozen peas and finely chopped baby carrots.)

1 3-to-4 pound store-bought rotisserie chicken, meat shredded

1/4 to 1 teaspoon kosher salt (We like salt in this family, and noted an improved taste in final product when seasonings were increased.)

1/4 teaspoon black pepper

2 refrigerated 9-inch pie crusts (from a 15-ounce package, such as Pilsbury)

1. Heat oven to 400 degrees.

2. Melt butter in a frying pan over medium heat. Add the onion and cook until onions are translucent.  Add the flour and cook, stirring constantly for one minute.  Still stirring, slowly add the broth.  Cook until thickened. Add the peas, carrots, chicken, salt and pepper.  Bring to a gentle simmer, and cook for 10-15 minutes. Remove from heat.

3. Cut each pie crust in half to form 4 half circles.  Spoon the chicken mixture over the bottom half of each half-circle, leaving a 1/2 inch border.  Fold the top of each crust over the chicken to form a quarter-circle.  Using your fingers, press the border to seal.  Make three 1-inch slits in each top crust.  Spray with non-stick spray or an egg wash.

4.  Transfer to a parchment lined baking sheet.  Bake until golden, 15-20 minutes.