CHICKEN POT PIE FILLING EMPANADAS ON OCTOBER 31

CHICKEN POT PIE FILLING EMPANADAS ON OCTOBER 31

I made a chicken pot pie filling with cubed chicken breast that I sautéed first. I transfered them to a dish well before they were fully cooked, and I covered them with a piece of aluminum foil. Then I  cooked some onions carrots and celery . Then I made a semi-thick béchamel with a  flour and butter rue with cream and milk. then I returned all the ingredients back to the pot and added a cubed cooked potato. stirred and let cool.

then filled, folded , shaped, sealed and glazed the empanada discs of dough. placed in a baking sheet and baked them for about 30 min @ 375º.

Its a chicken pocket pie in an empanada shape.