Go Back
–+ servings
Print

Chicken Pot Pie Empanadas

A latin twist on a comfort food classic, this is a great way to use holiday leftovers.

Course Appetizer, Snack
Cuisine American
Keyword chicken empanadas, chicken pot pie, empanadas
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6
Author Delish D'Lites

Ingredients

  • 1 cup cooked chicken breast cubed
  • 1 cup frozen mixed vegetables thawed
  • 1/2 cup Campbell's® Condensed Cream of Chicken Soup
  • 1/2 cup Campbell's® Condensed Cream of Mushroom Soup
  • 1 package prepared pie crust defrosted
  • 1 egg beaten
  • Salt and pepper to taste
  • 1/4 teaspoon ground nutmeg optional

Instructions

  1. 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.
  2. 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.
  3. Fold the empanada in half, and crimp the edges with a fork. Brush each empanada lightly with the beaten egg.
  4. Bake at 400 degrees F for 15-20 minutes, until golden brown.