Chicken Pot Pie Empanadas (Vegan)

3.4 (32 reviews)

Chicken Pot Pie Empanadas (Vegan)



  • 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.

Makes 8 empanadas

[peta-video youtube=”18WYokPA84A”]

Rated 3.4/5 based on 32 reviews

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 Ingrid E. Newkirk

“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

— Ingrid E. Newkirk, PETA President and co-author of Animalkind