Skillet Chicken Empanada Pie

 

This quick weeknight version reimagines empanadas into a skillet pie, with a bubbling layer of juicy ground chicken topped with flaky pie crust.

What you will need

3 tablespoons vegetable or olive oil, divided

1 medium yellow onion, diced

1 1/2 pounds ground chicken

1 1/2 teaspoons kosher salt, plus more as needed

1 tablespoon ground cumin

1 tablespoon dried oregano

1 teaspoon sweet or smoked paprika

2 tablespoons all-purpose flour

2 tablespoons tomato paste

2 medium red or green bell peppers, or combination, diced

1 cup low-sodium chicken broth

1 cup coarsely chopped pitted green or black olives

1 rolled-out pie crust, thawed if frozen

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