Empadas de Frango (Chicken Pot Pies)

Ingredients

• 2 cups All-Purpose Flour
• 1/2 cup Vegetable Shortening
• 1/2 tsp Salt
• 6 tbsp Ice Water
• 2 cups Cooked Chicken
• 1 cup Carrots
• 1 cup Peas
• 1/2 cup Onion
• 1 cup Dairy-Free Milk
• 2 tbsp Cornstarch
• 1/2 cup Chicken Broth
• 1 tbsp Olive Oil

Instructions

1. 1Preheat oven to 375°F (190°C).
2. 2In a bowl, combine flour and salt. Cut in vegetable shortening using a pastry blender or your fingers until the mixture resembles coarse crumbs.
3. 3Gradually add ice water, mixing until the dough comes together. Form into a disc, wrap in plastic, and refrigerate for 30 minutes.
4. 4In a saucepan, sauté onion in olive oil until softened. Add carrots and peas and cook for 5 minutes.
5. 5Stir in dairy-free milk, cornstarch, and chicken broth. Cook until thickened.
6. 6Add cooked chicken and season with salt and pepper to taste.
7. 7Roll out dough and cut into circles. Line muffin tins with dough circles.
8. 8Fill each muffin tin with chicken mixture. Top with another dough circle.
9. 9Bake for 30-40 minutes, or until golden brown.
10. 10Let cool slightly before serving.

Substitutions

Related Guides