Mexican Chicken Pot Pie Empanadas Recipe

These Mexican Chicken Pot Pie Empanadas combine the comforting flavors of chicken pot pie with a zesty Mexican twist, making them a flavorful and satisfying dish. The filling starts with ground chicken cooked until tender and mixed with Halladays Chicken Pot Pie Soup Mix, which adds rich, creamy flavors. Corn kernels and black beans are then added for sweetness and texture, while shredded cheddar cheese brings a gooey, cheesy element. Encased in flaky pie crusts and baked to golden perfection, these empanadas are crispy on the outside and packed with savory goodness on the inside. Serve them warm with salsa, guacamole, or sour cream for dipping, and enjoy a delightful fusion of flavors in every bite. Perfect for a party appetizer or a hearty meal, these empanadas are sure to be a hit!

Mexican Chicken Pot Pie Empanadas Recipe

Ingredients:

• 1 package (3.5 oz) Halladays Chicken Pot Pie Soup Mix
• 1 lb ground chicken
• 1 cup frozen corn kernels
• 1 cup black beans, drained and rinsed
• 1 cup shredded cheddar cheese
• 1 package refrigerated pie crusts (2 crusts)
• 1 egg, beaten (for egg wash)
• Salsa, guacamole, or sour cream (for serving, optional)

Instructions:

1. Prepare the Filling: In a skillet, brown the ground chicken over medium heat until fully cooked. Drain any excess fat.

2. Mix in Soup Mix: Add the Halladays Chicken Pot Pie Soup Mix to the cooked chicken, along with 1 cup of water. Stir well to combine and simmer for 5-7 minutes until the mixture thickens slightly.

3. Add Corn and Beans: Stir in the frozen corn kernels and black beans. Cook for another 2-3 minutes until heated through. Remove from heat and let the filling cool slightly.

4. Assemble the Empanadas: Preheat your oven to 375°F (190°C). Roll out the pie crusts on a lightly floured surface. Using a round cookie cutter or a small bowl, cut circles about 4-5 inches in diameter from the pie crusts.

5. Fill and Seal: Spoon a generous tablespoon of the chicken pot pie filling onto one half of each pie crust circle. Sprinkle a little shredded cheddar cheese on top of the filling. Fold the other half of the dough over the filling to create a half-moon shape. Use a fork to crimp and seal the edges.

6. Bake: Place the empanadas on a baking sheet lined with parchment paper. Brush the tops with beaten egg for a golden finish. Bake in the preheated oven for 15-20 minutes, or until the empanadas are golden brown and crispy.

7. Serve: Remove from the oven and let cool slightly before serving. Serve the empanadas warm with salsa, guacamole, or sour cream on the side for dipping.

These Mexican Chicken Pot Pie Empanadas are a delightful twist on traditional empanadas, filled with savory chicken pot pie filling with a hint of Mexican flair. Enjoy them as a tasty appetizer or main dish!