Chicken Potpie Empanadas

Ingredients

• 1  tablespoon  unsalted butter
• 1/2  yellow onion, diced
• 1  tablespoon  flour
• 3/4  cup  low-sodium chicken broth
• 1  10-ounce box frozen peas and carrots
• 1  3- to 4-pound store-bought rotisserie chicken, meat shredded
• kosher salt and black pepper
• 2  refrigerated 9-inch piecrusts (from a 15-ounce package, such as Pillsbury)

Directions

1. Heat oven to 400° F. Melt the butter in a saucepan over medium heat. Add the onion and cook for 3 minutes.
2. Add the flour and cook, stirring constantly, for 1 minute.
3. Slowly stir in the broth. Cook until thickened, about 3 minutes. Add the peas and carrots, chicken, and ¼ teaspoon each salt and pepper. Remove from heat.
4. Cut each piecrust in half. Spoon the chicken mixture over one side of each half-circle, leaving a ½-inch border. Using your fingers, wet the border with water. Fold the crust over the chicken. Press to seal. Make three 1-inch slits in the top of each.
5. Transfer the empanadas to a baking sheet. Bake until golden, 15 to 18 minutes.