Real Recipes From Real Home Cooks ®

chicken pie empanadas

Recipe by
cathy tate
high point, NC

Last night I wanted a chicken pie but I also wanted chicken salad. I didn't want the same old chicken pie again and I remembered that empanadas were"little pies" and that didn't same ordinary at all. They came out beautiful and were totally delicious!! Very much family approved!!

yield 8 serving(s)
prep time 1 Hr
cook time 25 Min
method Bake

Ingredients For chicken pie empanadas

  • 2
    chicken breast halves, skinless and boneless, shredded
  • 1 can
    cream chicken soup
  • 1 can
    cream celery soup
  • 1 tsp
    poultry seasoning
  • 1/2 tsp
    fresh ground pepper or to taste
  • 1/4 tsp
    kosher salt or to taste
  • 3 sm
    celery stalks, finely chopped
  • 1 can
    jumbo (8 count) biscuits
  • 1 md
    onions, vidalia, peeled, finely chooped
  • 2 lg
    eggs, beaten

How To Make chicken pie empanadas

  • 1
    Preheat oven to 350 degrees. Cook chicken breast either in microwave or boil until no longer pink. Shred chicken ( I use a mini chopper - do not get to fine- use pulse and watch carefully-it only takes a minute). Put chicken in large bowl. Set aside
  • 2
    To make sauce; combine soups; add poultry seasoning, salt and pepper, stir to combine. Set aside. Cut onion and celery into med-small pieces and put into a food procesor or mini chopper and pulse until chopped fine but not to small.
  • 3
    Add celery and onions to chicken (you do not have to use all the celery onion mix-use your own discretion). Add the soup mix into the chicken mixture (the same with the celery mixture - start with spoonfulls, slowly add until your get the consistency that you want (to runny-wet and the inside will run out of the empanadas while baking.
  • 4
    Roll each biscuit into about an 8-9" circle. Place a large tablespoonful (about 1/4c) into the center of the circle. Fold the back of the biscuit over the chicken mixture, making sure all edges are touching. Using a fork, crimp all around the edges to make sure they are sealed completely.
  • 5
    Combine 2 eggs and 1Tbs water, beating until completely mixed. Brush well over entire empanadas, leaving no area exposed. Bake at 350 degrees for 25 min.