Empanadas or Mini Chicken Pot Pies

This is clearly not a chicken pot pie, but the method is the same. Both meals are most easily done with leftovers or extras from another meal, such as spaghetti (ground beef) or chicken noodle soup.

Fillings:

Empanadas (simple)

1/2 lb ground beef

1 small yellow onion, chopped

optional--

hard boiled eggs, chopped

sliced olives

bell peppers, chopped

Brown ground beef and sautee onions with beef. Add in additional ingredients if desired.

Chicken Pot Pie

2 chicken breasts, diced

1 small onion, chopped

2 carrots, chopped

2 ribs celery, chopped

parsley

salt

pepper

Sautee onion, carrots and celery together. Add chicken pieces and cook through. Season to taste with salt and pepper.

Crust:

2 cups flour

1 tsp salt

2/3 cup shortening

4-6 T ice water

Mix flour and salt in large mixing bowl. Cut in shortening until mixture becomes crumbly. You can use two knives, a fork or a pastry knife. Add in just enough water to moisten dough, mixing gently with fork until it holds together.

Divide dough into 8 balls. Roll out into circles, about 1/4" thickness. Place about 1/4 cup filling in center of each circle. Fold circle in half and press edges closed, sealing tightly. Place on large baking sheet. Bake at 425 for 15-20 minutes, or until edges are slightly browned. Serve immediately, or let cool completely and freeze. To reheat, microwave 1 minute, or until heated through.