Name: Chicken Pot Pie Empanadas
Ingredients: 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; water; Chipotle seasoning, salt & fresh cracked pepper.; vegetable oil

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.

Ingredients

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
water
Chipotle seasoning, salt & fresh cracked pepper.
vegetable oil

Directions

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.