Healthy Cooking Chicken Pot Pie Empanada

FingerLickinKitchen's picture

Feb. 11, 2013

The classic pot pie gets a portable twist! Simple, Nutritious and Delicious!


Chicken broth 2 Cup (32 tbs)
Carrots 1/2 Cup (8 tbs)
Garlic 10 Clove (50 gm)
Onion 1 Large , chopped
Kale 1 Cup (16 tbs) (or Collards/Spinach)
Flour 1/3 Cup (5.33 tbs)
Green peas 1/2 Cup (8 tbs) (Optional)
Salt To Taste
Pepper To Taste
Parsley 1 Tablespoon , chopped
Rosemary 1 Teaspoon
Poultry seasoning 1 Teaspoon
Creole seasoning 1 Teaspoon (Optional)
Shredded chicken 2 Cup (32 tbs)
Empanada wrappers 200 Gram



1. Take out 4 tbsp. chicken broth and add in flour to make slurry. Set aside.

2. Preheat the oven at 375 degrees F.


3. In a large pot pour in the chicken stock and simmer until it reduced to 1/3rd.

4. Add in the chicken, onion, carrot, garlic, peas and kale.

5. Season with parsley, rosemary, salt and pepper.

6. Place the empanada wrappers over the dough crimpers. Fill with slurry and chicken filling. Close the crimper and set aside. Repeat the process.

7. Place the empanadas over a baking tray. Bake in oven for 30 minutes at 375 degrees F.


8. Serve Empanada with tossed salad.


If you don’t have dough crimper then you can place the wrapper over the flat surface and fill with the filling. Seal with fingers and can place in refrigerator. Bake whenever you need that.

Recipe Summary

Difficulty Level: Easy
Cook Time: 50 Minutes
Ready In: 50 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 342Calories from Fat 35

 % Daily Value*

Total Fat 4 g6.2%

Saturated Fat 1 g5%

Trans Fat 0 g


Sodium 1081 mg45.04%

Total Carbohydrates 56 g18.7%

Dietary Fiber 4 g16%

Sugars 7 g

Protein 18 g36%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet