Thursday, September 22, 2016

Recipe Of The Week: Chicken Pot Pie Empanadas

1/2 cup flour
1/2 cup oil
2 1/2 cups vegetable broth
1/4 cup nutritional yeast
1 garlic, minced
1/2 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

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.

Makes 8 empanadas

Full recipe here: