Chicken Pot Pie Empanadas
A latin twist on a comfort food classic, this is a great way to use holiday leftovers.
chicken empanadas, chicken pot pie, empanadas
cooked chicken breast
frozen mixed vegetables
Campbell's® Condensed Cream of Chicken Soup
Campbell's® Condensed Cream of Mushroom Soup
package prepared pie crust
Salt and pepper
Combine the chicken, vegetables, Campbell's® Condensed Cream of Chicken Soup & Campbell's® Condensed Cream of Mushroom Soup in a bowl. Season with salt and pepper to taste, and the nutmeg, if using.
Unroll the pie crust and use a cookie cutter to cut 3 inch circles out of the dough. Place about 1 heaping teaspoon of the filling onto the center of each circle.
Fold the empanada in half, and crimp the edges with a fork. Brush each empanada lightly with the beaten egg.
Bake at 400 degrees F for 15-20 minutes, until golden brown.