Name: Leftover Turkey Pot Pie Empanadas Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 10
Cuisine: American
Ingredients: 1 tsp unsalted butter; ¼ cup onion; ¼ cup celery; 2 tbsp parsley; 1 clove garlic; 1 tbsp cornstarch; ½ cup low sodium chicken; 1¼ cups leftover turkey breast; ¾ cup peas and carrots; ¾ tsp kosher salt; ⅛ tsp ground black pepper; ½ tsp dried thyme; 10 Goya Empanada Discos; Cooking spray; 1 egg

leftover turkey pot pie empanadas recipe

How To Make Leftover Turkey Pot Pie Empanadas

If you have a lot of leftover turkey from your Thanksgiving dinner, it’s best to give them a new life by turning them into a flavorful turkey pot pie.

Preparation: 10 minutes

Cooking: 30 minutes

Total: 40 minutes

Serves:

Ingredients

1tspunsalted butter
¼cuponion,chopped
¼cupcelery,chopped
2tbspparsley,fresh, chopped
1clovegarlic,minced
1tbspcornstarch
½cuplow sodium chicken
1¼cupsleftover turkey breast
¾cuppeas and carrots,frozen
¾tspkosher salt
⅛tspground black pepper
½tspdried thyme
10Goya Empanada Discos
Cooking spray
1egg,large, whisked

Instructions

Heat a skillet over medium heat, melt butter. Add onion, celery, and parsley cooking until onions are translucent.
Add minced garlic, cooking for an additional minute.
Combine the broth and cornstarch together and mix well.
Add the turkey, frozen peas and carrots, salt, pepper, thyme, and broth, stir and cook medium heat, bring to a boil then cook until thickened and heated through for about 2 to 3 minutes.
Place a disc on your work surface. Take 2 tablespoons of the turkey mixture and place in the middle of each disc.
Using a pastry brush, place the egg wash on the outer edges of the disc. Fold the disc and gently press the edges to create a seal. Use a fork and press around the edges to seal.
Brush the egg wash over one side of each of the empanadas.
Spray the baking sheet with oil, bake 350 degrees F 26 to 30 minutes, until golden.