Animals are Not Ours

Animals are Not Ours

Chicken Pot Pie Empanadas

Profile picture of
Vegan

Chicken Pot Pie Empanadas

  • Prep Time 10m
  • Cook Time 30m
  • Servings 4

Ingredients

  • 1/2 cup flour
  • 1/2 cup oil
  • 2 1/2 cups vegetable broth
  • 1/4 cup nutritional yeast
  • 1 garlic, minced
  • 1 cup frozen or canned and drained corn
  • 1/2 cup frozen or canned and drained peas
  • 1/2 cup frozen or canned and drained diced carrots
  • 1/2 lb. vegan chicken, cut into tiny cubes
  • 2 cans vegan crescent roll dough

Instructions

• Preheat the oven to 350°F.
• Add the flour to a large pot and stir continuously over low heat until lightly toasted.
• Add the oil and stir continuously to make a roux. Slowly whisk in the broth and nutritional yeast.
• Add the garlic, vegetables, and vegan chicken. Cook for 5 to 10 minutes, or until heated through.
• Separate the vegan crescent roll dough pieces. Place a spoonful of the filling on one piece of dough and place another piece of dough on top. Press the edges together with a fork to seal. Bake for 20 minutes, or until golden brown.