Chicken Potpie Empanadas
Ingredients
- 1 tablespoon unsalted butter
- ½ yellow onion, diced
- 1 tablespoon flour
- ¾ cup low-sodium chicken broth
- 1 10-ounce box frozen peas and carrots
- 1 3- to 4-pound store-bought rotisserie chicken, meat shredded
- kosher salt and black pepper
- 2 refrigerated 9-inch piecrusts (from a 15-ounce package, such as Pillsbury)
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