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.



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By | 2017-09-12T23:27:07+00:00 September 17th, 2017|Dinner, Healthy Recipes|Comments Off on Chicken Pot Pie Empanadas

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