RECIPE: Chicken Pot Pie with Buttermilk Ranch

Chicken Pot Pie with Buttermilk Ranch

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Golden vegetable empanadas on rustic plate with flaky crust and savory filling.

INGREDIENTS

EMPANADAS:
3 Empanada Pastry Dough, Goya, VE 096519
½ cup Filling of Your Choice
2 oz Sauce of Your Choice
FILLING:
10 oz Condensed Cream of Chicken Soup, Highland Market, VE 020188
10 oz, Four Way Frozen Vegetable Mix, Lakeside, VE 064275
2 cups Chopped Cooked Chicken, Marjac, VE 054660
BUTTERMILK RANCH:
1 packet Hidden Valley Ranch, Hidden Valley, VE 017501
½ gallon Mayonnaise, Ventura, VE 017351

DIRECTIONS

Prepare the filling components by mixing cream of chicken, frozen vegetable mix, chopped chicken and garlic powder.
Prepare the buttermilk ranch by mixing the components, with a wire whip or electric mixer at low speed until smooth.
To each pastry, add a heaping 2 tb of filling- fold over the pastry and close with a press.
You may also use a fork or other hand tool to crimp the edges shut.
Fry the pastries to order, then serve with 2 oz. of buttermilk ranch.

PER ORDER:

3 empanadas

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