Emily Carter
Chicken pot pie empanadas are a delightful fusion of classic comfort food and Latin American cuisine. These savory pastries combine the rich, creamy filling of traditional chicken pot pie with the flaky, golden-brown crust of empanadas. Perfect for a family dinner or a festive gathering, these empanadas offer a portable and convenient way to enjoy the flavors of chicken pot pie in a handheld format. In this recipe, we'll guide you through the process of making these delicious empanadas, from preparing the filling to sealing and baking the pastries.
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What You'll Learn
- Preparing the chicken filling: Cook and shred chicken, mix with vegetables and seasonings
- Making the empanada dough: Combine flour, salt, and butter, then add water to form a dough
- Assembling the empanadas: Roll out dough, cut into circles, fill with chicken mixture, fold and seal edges
- Baking the empanadas: Preheat oven, brush empanadas with egg wash, bake until golden brown
- Serving suggestions: Pair with a side salad or serve with a dollop of sour cream
Preparing the chicken filling: Cook and shred chicken, mix with vegetables and seasonings
To prepare the chicken filling for your chicken pot pie empanadas, begin by cooking the chicken thoroughly. You can either boil or bake the chicken until it's fully cooked and tender. Once the chicken is cooked, allow it to cool slightly before shredding it into small, bite-sized pieces. This will make it easier to mix with the other ingredients and ensure that each empanada has a balanced filling.
Next, prepare your vegetables. For a traditional chicken pot pie filling, you might include diced carrots, peas, and onions. However, feel free to get creative with your vegetable choices based on your personal preferences or what you have available. Sauté the vegetables in a bit of butter or oil until they're tender but still retain some crispness. This will add texture and flavor to your empanadas.
In a large mixing bowl, combine the shredded chicken and sautéed vegetables. Add your choice of seasonings, such as salt, pepper, thyme, or rosemary, to taste. You can also include a splash of chicken broth or cream to moisten the filling and enhance the flavor. Mix everything together until well combined, making sure the seasonings are evenly distributed throughout the filling.
When preparing the filling, it's important to ensure that the ingredients are not too wet, as this can make the empanadas soggy. If the filling seems too moist, you can add a bit of flour or breadcrumbs to absorb the excess liquid. On the other hand, if the filling is too dry, you can add a bit more broth or cream to achieve the desired consistency.
Once your chicken filling is prepared, it's ready to be used in your empanadas. Simply spoon a portion of the filling onto each empanada dough round, fold the dough over, and seal the edges. Then, you can bake or fry your empanadas until they're golden brown and crispy on the outside, with the delicious chicken pot pie filling inside.
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Making the empanada dough: Combine flour, salt, and butter, then add water to form a dough
To make the empanada dough for chicken pot pie empanadas, start by combining 2 cups of all-purpose flour and 1 teaspoon of salt in a large mixing bowl. Cut in 1/2 cup of cold unsalted butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Gradually add 1/4 to 1/2 cup of ice-cold water, mixing until the dough comes together in a ball. Be careful not to overwork the dough, as this can lead to a tough texture. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes before rolling it out and filling it with the chicken pot pie mixture.
When rolling out the dough, lightly flour your work surface and use a rolling pin to achieve a thickness of about 1/8 inch. Cut the dough into circles using a 3-inch round cookie cutter or the top of a glass. Gather the scraps, re-roll, and continue cutting until you have enough circles for your empanadas. Place a spoonful of the chicken pot pie filling in the center of each dough circle, leaving a 1/2-inch border around the edges. Fold the dough over the filling, pressing the edges together to seal. Use a fork to crimp the edges for a decorative touch.
Before baking, brush the tops of the empanadas with an egg wash made from 1 beaten egg mixed with 1 tablespoon of water. This will give the empanadas a golden-brown color when baked. Place the empanadas on a baking sheet lined with parchment paper and bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until they are golden brown and the filling is bubbling. Allow the empanadas to cool for a few minutes before serving.
One common mistake to avoid when making empanada dough is using warm water, as this can cause the butter to melt and the dough to become too sticky. Another tip is to make sure the dough is well-chilled before rolling it out, as this will make it easier to work with and prevent it from tearing. If you find that your dough is too dry and crumbly, you can add a little more water, a tablespoon at a time, until it reaches the right consistency. Conversely, if the dough is too wet, you can add a little more flour to firm it up.
In summary, making the empanada dough for chicken pot pie empanadas involves combining flour, salt, and butter, then gradually adding cold water to form a dough. The dough should be chilled, rolled out, cut into circles, filled, sealed, and baked until golden brown. By following these steps and avoiding common mistakes, you can create delicious, flaky empanadas that are perfect for any occasion.
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Assembling the empanadas: Roll out dough, cut into circles, fill with chicken mixture, fold and seal edges
To assemble the empanadas, begin by rolling out the dough on a lightly floured surface to a thickness of about 1/8 inch. Using a 3-inch round cookie cutter, cut out circles of dough, making sure to get as many as possible from each roll-out. Gather the scraps, re-roll, and continue cutting until all the dough is used.
Next, prepare the filling by combining the cooked and shredded chicken with the mixed vegetables and gravy. Ensure the mixture is well-combined and evenly distributed. Place a heaping tablespoon of the chicken mixture in the center of each dough circle, being careful not to overfill.
To fold and seal the edges, gently lift one side of the dough circle and bring it over the filling, creating a half-moon shape. Press the edges together with your fingers to seal, making sure there are no gaps where the filling could escape. For a more secure seal, you can use a fork to crimp the edges.
Once all the empanadas are assembled, they can be baked or fried according to your preference. If baking, preheat the oven to 375°F (190°C) and bake for 20-25 minutes, or until the crust is golden brown. If frying, heat oil in a deep fryer or large skillet to 350°F (175°C) and fry for 3-4 minutes on each side, or until the crust is golden brown and crispy.
When serving, you can offer the empanadas with a side of additional gravy for dipping, or a fresh green salad to balance out the richness of the filling. These chicken pot pie empanadas are a delicious and convenient twist on the classic comfort food, perfect for parties, potlucks, or a quick and satisfying meal.
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Baking the empanadas: Preheat oven, brush empanadas with egg wash, bake until golden brown
To achieve the perfect golden-brown crust on your chicken pot pie empanadas, preheating the oven is crucial. Set the oven to 375°F (190°C) and allow it to reach the desired temperature before placing the empanadas inside. This ensures even baking and prevents the empanadas from becoming soggy.
Once the oven is preheated, gently brush the surface of each empanada with an egg wash. The egg wash, made by beating an egg with a little water or milk, acts as a sealant and gives the empanadas a glossy, appetizing finish. Be careful not to overbrush, as excess egg wash can make the crust too dark or uneven.
Place the empanadas on a baking sheet lined with parchment paper, leaving enough space between them to allow for expansion during baking. Bake for 20-25 minutes, or until the crust is golden brown and flaky. Keep an eye on the empanadas as they bake, as oven temperatures can vary and may affect baking times.
For an extra touch of flavor and color, you can sprinkle a pinch of paprika or dried herbs on top of the empanadas before baking. This will give them a beautiful, rustic appearance and a subtle boost in flavor.
Once the empanadas are baked to perfection, remove them from the oven and let them cool for a few minutes before serving. This allows the filling to set and makes the empanadas easier to handle. Serve warm and enjoy the delicious combination of flaky crust and savory chicken pot pie filling.
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Serving suggestions: Pair with a side salad or serve with a dollop of sour cream
To elevate your chicken pot pie empanadas, consider pairing them with a fresh side salad. A simple mixed green salad with a light vinaigrette can provide a refreshing contrast to the rich, savory flavors of the empanadas. The crisp texture of the greens will also help to cleanse your palate between bites. If you're looking for something a bit more substantial, a Caesar salad or a spinach salad with goat cheese and walnuts could be excellent options.
Alternatively, serving your empanadas with a dollop of sour cream can add a tangy, creamy element that complements the flaky crust and hearty filling. You could also experiment with flavored sour creams, such as garlic or chive, to add an extra layer of flavor. For a more indulgent touch, try topping your empanadas with a sprinkle of grated cheddar cheese or a drizzle of hot sauce.
When it comes to plating, consider arranging your empanadas on a bed of sautéed spinach or roasted vegetables. This not only adds color and visual appeal to your dish but also provides additional nutrients and flavors. You could also serve your empanadas in a mini cast-iron skillet or a small baking dish for a rustic, homestyle presentation.
Remember, the key to successful serving suggestions is to balance flavors, textures, and presentation. By pairing your chicken pot pie empanadas with complementary sides and garnishes, you can create a well-rounded and satisfying meal that will impress your guests and delight your taste buds.
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Frequently asked questions
Chicken pot pie empanadas typically use a flaky, buttery pastry dough similar to that used in traditional pot pies. This dough can be either homemade or store-bought.
The chicken for the filling is usually cooked and shredded. It can be boiled, baked, or sautéed until fully cooked, then shredded into bite-sized pieces to be mixed with the other filling ingredients.
Common vegetables included in the filling for chicken pot pie empanadas are peas, carrots, and onions. These vegetables are often sautéed until tender before being combined with the chicken and sauce.
The sauce used in the filling is typically a creamy, savory sauce made with a roux base (flour and butter), chicken broth, and sometimes cream or milk. It should be thick enough to coat the chicken and vegetables and help bind the filling together.
To seal the empanadas, the edges of the pastry are often brushed with an egg wash or water and then pressed together or crimped with a fork. The empanadas are then baked in a preheated oven until the pastry is golden brown and flaky.
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