Chicken Pot Pie Empandas

I tried something a little different for dinner recently. I had the fixings for a chicken pot pie but decided to make them into "empandas." I definitely cheated this time and used store bought crust (shame on me, haha), but I usually make my own. I was short on time so this helped things go a little faster. 

Just use any chicken pot pie recipe for the filling, like this one. Cut your pie crusts into quarters and put the filling inside, pushing the filling almost to the corners, but not quite. You need to leave room on the edge to seal them. Dip your finger in some water and rub in around the edge of the crust, and then layer another piece of crust on top, pressing to seal the edges together. Cut slits in the top to let the steam escape.

I baked these at 350* for about 25 minutes. 

If you like a lot of crust, this is a good recipe for you. :) 

The empandas were pretty big (1/4 of a chicken pot pie, if you think about it)... just right for my husband, but a little too much for me... even though I really like crust. And chicken pot pie. :)