- 3 cups all-purpose flour
- 1 stick cold butter, cut into small dice
- 1 teaspoon salt
- 1 rounded tablespoon super-fine sugar
- 2 large eggs, beaten plus additional egg wash for baking empanadas
- 1 to 2 tablespoons icy water
For the dough, pulse-process flour, butter, salt and sugar in food processor. While pulsing the machine stream in eggs and just enough water for the dough to come together. Turn dough out onto a floured work surface, knead a couple of times then wrap in plastic. Chill 1 hour.
Place chicken in a saucepot with salt, peppercorns, bay, onion, herbs, stock and enough cold water to cover. Poach at a low simmer until cooked through, 20 minutes. Remove from heat and let cool in the poaching liquid. Remove skin and pull the meat from the bones; discard carcass and strain the stock.
Preheat oven to 375°F.
Heat a sauté pan over medium heat and melt butter. Cook celery, carrots, leeks and potato to tender, season with salt and pepper. Add flour and stir to combine, add 1 1/2 cups poaching liquid and thicken. Add tarragon, pulled chicken meat and peas, and heat through; let thicken a bit more. Remove pan from heat and let cool.
Roll out pastry and cut into 6 rectangles that are 6×8 inches in diameter. Place filling on a triangle-shaped half of each square and press edges; arrange turnovers on a baking sheet lined with parchment. Brush turnovers with egg wash and bake to golden and hot through.
Turnovers with chicken pot pie filling are a wonderful warm treat after cold winter’s day sledding, skiing or skating. Make them half in size for a fun pot luck or party snack.