Chicken Pot Pie Empanadas

A mix of vegetables, Tyson® Simply Roasted Chicken Breast Strips, and creamy sauce wrapped in a flaky crust.

A mix of vegetables, Tyson® Simply Roasted Chicken Breast Strips, and creamy sauce wrapped in a flaky crust.

Chicken Pot Pie Empanadas

Prep Time
10

MINUTES

10 minutes
Cook Time
30

MINUTES

30 minutes
Serves
4

Calories
570

  • Calories570
  • Total Fat33 g
  • Cholesterol95 mg
  • Sodium1000 mg
  • Total Carbohydrate44 g
  • Protein24 g

Ingredients

  • 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

  • 1 (9-ounce) package Simply Roasted Chicken Breast Strips

  • 2 frozen pie dough rounds, thawed according to package directions

Cooking Instructions

  • Place an oven rack in middle of oven and preheat oven to 425°F. Line a baking sheet with parchment paper.
  • 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 Simply Roasted Chicken Breast Strips. Remove from heat.
  • 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.
  • Bake until golden, about 15 minutes. Let rest about 5 minutes before serving.