This recipe is a delicious and hearty take of chicken pot pie. My sister Brittany (find her on Instagram @theeroseydarcelle) created this recipe with me. It was our take of a traditional chicken pot pie wrapped up into an empanada.
10 small potatoes quartered & washed
1 cup carrots chopped
8 oz fresh peas deshelled
1.5 lbs chicken thighs boiled
1 corn on the cob (remove the corn from the cob)
1/4 cup diced onion
1/4 cup sour cream
5 oz room temperature cream cheese
one bag of Quaker’s harina preparada
Chipotle seasoning, salt & fresh cracked pepper.
- Follow the directions on the bag of the Quaker’s harina preparada. Place masa to the side near the stove to rise.
- Dice the potatoes. Add to a pot with water. Boil for about 20 minutes or until gently tender.
- Bring large pot of water to a boil. Add in 2 tbsp your choice chipotle seasoning and 1 tbsp of salt. Gently place in chicken thighs. Boil for about 15 minutes or until fully cooked.
- Dice the carrots and onions. De-shell the peas. Place in a bowl with the cream cheese and sour cream. Stir together. Place to the side.
- Remove potatoes from boiling water. Place in a bowl to cool.
- Remove chicken thighs from boiling water and place on cutting board. Let chicken sit 5 minutes. Use two forks to gently shred the chicken.
- Add chicken and potatoes to the vegetable mixture. 1 tsp of salt and 1 tsp of fresh cracked black pepper. Stir together.
- Grab a large pot, add vegetable oil and bring to a medium heat.
- Grab a small glass of water.
- Clean a space big enough to roll out your masa dough. Sprinkle harina preparada onto your counter. Knead dough for 1 minute.
- Place dough to side. Pull off a quarter size ball. Roll out dough.
- Get two spoonfuls of mixture and place near the bottom of the dough. Leave enough space to close.
- Use your finger and place water gently around the seal. Fold the top layer onto the bottom mixture. Use fingers to gently roll the pieces together. Use a fork and gently press down to seal. Seal with the top with the fork two times. Drop into grease.
- Grab three paper towels and place into bowl. Cook empanadas for about 5 minutes or until fully brown. Gently remove from hot grease and place into the bowl with paper towels.
- Repeat steps 11-14 until all filling is used.
Enjoy! Dip in sour cream or my heirloom salsa recipe! Delish! If you make this recipe and post on social media use the haghtag #TwoPsEats.
Drop us a comment and tell us what you think!