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Vegetarian Chicken Pot Pie Empanadas

Vegetarian Chicken Pot Pie Empanadas Recipe

These flavorful and hearty vegetarian empanadas are a delightful twist on the classic chicken pot pie. Filled with a savory mixture of vegetables and plant-based protein, these empanadas are perfect for a comforting and satisfying meal. The recipe makes approximately 10 empanadas.

Vegetable empanadas


For the Empanada Dough:

2 cups all-purpose flour
1/2 teaspoon salt
1/2 cup unsalted butter (or vegan butter), cold and diced
1/4 cup cold water

For the Filling:

1 tablespoon olive oil
1 small onion, finely chopped
2 cloves garlic, minced
1 cup diced potatoes
1 cup diced carrots
1 cup frozen peas
1 cup diced zucchini
1 cup diced bell peppers (any color)
1 cup diced mushrooms
1 cup cooked and diced plant-based chicken substitute (e.g., soy chicken, seitan, or any preferred meat substitute)
1/2 cup vegetable broth
1/2 cup heavy cream or plant-based creamer
2 tablespoons all-purpose flour
1 teaspoon dried thyme
1 teaspoon dried rosemary
Salt and pepper to taste


Empanada Dough:
In a large mixing bowl, combine the all-purpose flour and salt. Add the cold diced butter (or vegan butter) and work it into the flour using your fingertips or a pastry cutter until the mixture resembles coarse crumbs.
Gradually add cold water and mix until the dough comes together. Knead the dough lightly on a floured surface until it forms a smooth ball. Wrap it in plastic wrap and refrigerate for at least 30 minutes.


In a large skillet, heat the olive oil over medium heat. Add the chopped onions and garlic, sauté until translucent.
Add the diced potatoes and carrots, and cook for a few minutes until they start to soften.
Stir in the frozen peas, diced zucchini, bell peppers, and mushrooms. Cook until the vegetables are tender but not mushy.
Add the cooked plant-based chicken substitute to the skillet and mix well with the vegetables.
In a small bowl, whisk together the vegetable broth, heavy cream (or plant-based creamer), all-purpose flour, dried thyme, dried rosemary, salt, and pepper. Pour this mixture over the vegetables and chicken substitute. Stir until the filling thickens and becomes creamy. Remove from heat and let it cool.

Assembling the Empanadas:

Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. On a floured surface, roll out the chilled empanada dough to about 1/8-inch thickness. Use a round cutter (approximately 5 inches in diameter) to cut out circles. Place a spoonful of the cooled filling in the center of each dough circle. Fold the dough over the filling to create a half-moon shape. Press the edges together with a fork to seal.

Baking the Empanadas:

Arrange the filled empanadas on the prepared baking sheet. If desired, brush the tops with a beaten egg (for a non-vegan version) or a plant-based milk alternative (for a vegan version) to give them a golden finish. Bake in the preheated oven for about 20-25 minutes or until the empanadas turn golden brown. Serve and Enjoy:

Allow the empanadas to cool slightly before serving. These tasty vegetarian chicken pot pie empanadas are perfect as a main course or a delightful snack. Feel free to customize the vegetable filling with your favorite veggies and experiment with different plant-based chicken substitutes to suit your taste preferences. Enjoy this scrumptious and comforting dish!

Vegetarian Chicken Pot Pie Empanadas Nutritional Value: (per empanada, assuming the recipe makes 10 empanadas)

Calories: Approximately 260 kcal
Total Fat: Approximately 13g
Saturated Fat: Approximately 7g
Trans Fat: Approximately 0g
Cholesterol: Approximately 30mg (if using heavy cream) / 0mg (if using plant-based creamer)
Sodium: Approximately 200mg
Total Carbohydrates: Approximately 26g
Dietary Fiber: Approximately 3g
Sugars: Approximately 3g
Protein: Approximately 7g
Please note that the nutritional values can change based on the specific ingredients and amounts used. For a more accurate assessment of the nutritional content, you can use a nutrition calculator or input the exact ingredients and quantities into a nutrition app or website.

Keep in mind that this is a rough estimate, and the nutritional content may vary depending on the type and brand of ingredients used. Additionally, the values may change if you alter the recipe or serving size. If you have specific dietary concerns or health goals, it's best to consult with a registered dietitian or nutritionist for personalized guidance.

Thank you. Alex

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