Empanada-Crusted Chicken Pot Pie

A delightful twist on the classic chicken pot pie, featuring a flavorful and flaky empanada crust.

Prep Time

20 minutes

Total Time

55 minutes

Calories

725

Level

Medium

Yields

4 servings

Cost

£2.50

Season:

🌸 Spring•☀️ Summer

Meal Type:

Lunch•Dinner

Cuisine:

British

Main Ingredient:

Chicken

Mood:

Comfort Food•Healthy

Ingredients

Servings

2cupsCooked Chicken Breast(Shredded or diced)

£3.50

1mediumOnion(Chopped)

£0.30

1cupCarrots(Diced)

£0.25

0.5cupCelery(Diced)

£0.40

1cupFrozen Peas(Thawed)

£0.35

1mediumRusset Potatoes(Peeled and diced)

£0.20

1.5cupsChicken Broth(Low sodium preferred)

£0.50

0.5cupHeavy Cream(Optional, for extra richness)

£0.80

2tablespoonsAll-Purpose Flour

£0.05

2tablespoonsOlive Oil

£0.15

0.5teaspoonDried Thyme

£0.10

0.3teaspoonDried Rosemary

£0.10

0.5teaspoonSalt(Or to taste)

£0.01

0.3teaspoonBlack Pepper(Or to taste)

£0.05

1package (approx. 12 discs)Empanada Dough(Refrigerated or frozen (thawed))

£3.00

1Egg(Beaten, for egg wash)

£0.25

Total Cost

£10.01

£2.50 per serving

The Method

1
Preheat oven to 375°F (190°C).
2
In a large skillet, heat olive oil over medium heat. Add onion, carrots, celery, and potatoes and cook until softened, about 8-10 minutes.
3
Stir in flour and cook for 1 minute. Gradually whisk in chicken broth, ensuring no lumps form. Bring to a simmer.
4
Add heavy cream (if using), thyme, rosemary, salt, and pepper. Simmer for 5 minutes, or until the sauce has thickened slightly.
5
Stir in cooked chicken and frozen peas. Remove from heat.
6
Divide the chicken mixture evenly among 4 individual oven-safe dishes or pour into a large casserole dish.
7
On a lightly floured surface, gently roll out each empanada disc slightly to make it a little larger, if desired. If using a large casserole dish, roll the dough and arrange the discs to completely cover the dish.
8
Top each dish with the empanada dough, pressing down the edges to seal. Cut a few slits in the dough to allow steam to escape.
9
Brush the empanada dough with the beaten egg wash.
10
Bake for 25-30 minutes, or until the crust is golden brown and the filling is bubbly.
11
Let cool for a few minutes before serving.

Buy ingredients on Loop

My Notes

Nutrition Information

Nutrition per serving (400g)

725 kcal / 3033 kJ

Carbs

46g

18% of RDA

Fat

42g

60% of RDA

Protein

45g

90% of RDA

Detailed Breakdown

Fibre

6 g

20% of RDA

Sugar

8 g

9% of RDA

Sodium

950 mg

41% of RDA

Saturated Fat

18 g

90% of RDA

Chef's Tips

For a richer flavor, use bone-in, skin-on chicken thighs and shred the meat after cooking.

Add other vegetables to the filling, such as mushrooms or green beans.

If using frozen empanada dough, thaw it completely before using.

For a spicier kick, add a pinch of red pepper flakes to the filling.

You can prepare the filling ahead of time and store it in the refrigerator for up to 2 days. Add the empanada crust just before baking.

Cooking Equipment

Oven

Large Skillet

Mixing Bowls

Rolling Pin

4 Individual Oven-Safe Dishes or 1 Large Casserole Dish

Wine Pairings

No wine pairing suggestions available for this recipe.

Share this recipe

Loading recipe...