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Chicken And Poblano Pepper Empanadas

Chicken And Poblano Pepper Empanadas

Chicken And Poblano Pepper Empanadas (2)

Who doesn’t love a hand-held meat pie? They can be made in advance, you can freeze them then bake them off when you’re ready. My Chicken And Poblano Empanadas are so delicious, tender, and flaky pie crust filled with bold flavorful ingredients, YUM!

In this post, I’m taking some help from my local grocery store. I’m using a rotisserie chicken and store-bought pie dough. Rotisserie chicken is one of the best items available at the grocery store. The possibilities are endless.

Now when it comes to pie crust, making your own is always the way to go but if you’re short on time there are great store-bought pie doughs available in the refrigerated section of your grocery store. I’ve posted a link at the bottom for my Homemade Pie Crust which can be made in advance and a link for my Pico de Gallo.






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Pico de Gallo Two Ways (12)


Prep Time: 45 minutes (time includes cooking vegetables and making the empanadas)
Cook Time: 12 minutes
Total Time: 47 minutes
Yields: 16 Empanadas
Equipment: 1 (10-cup) food processor, 3 rimmed baking sheet pans, pastry brush

1 whole rotisserie chicken, deboned
2 boxes of store-bought pie dough, cut into 6-inch round circles
4 tomatillos
2 Poblano peppers cooked, tops removed, and seeded
1 large Spanish onion, peeled
3 cloves of garlic, peeled
2 Fresno chilies cooked, tops removed and seeded
1-quart of chicken stock, unsalted
1/2 cup cilantro, chopped
2 tablespoons Kosher salt
1 lime, juiced
1 small ladle of the reserved cooking liquid
*egg wash

In a large stockpot, add the tomatillos, seeded Poblanos, a peeled large onion, whole peeled garlic cloves, and seeded Fresno chilies. Cover the vegetables with chicken stock and water. Over medium-high, bring the vegetables up to a boil, (lower the heat) reduce to a simmer, cook for 20 minutes.

In the meantime go ahead and debone the rotisserie chicken. Next, using your hands, shred all the chicken then transfer into a large mixing bowl.

The tomatillos will have turned olive in color and the peppers should be fork-tender. Using a slotted spoon, fish out the peppers and chilies removing their tops and seeds before placing them into the food processor. Take the slotted spoon to move the rest of the vegetables from the pot adding them to a food processor. Add 1 Kosher salt, cilantro, lime juice, and a small ladle of the cooking liquid (add more if needed). Process until smooth. Pour the Poblano pepper mixture into the bowl with the shredded chicken.

Note: The leftover cooking liquid (vegetable stock) allow to cool completely then place into a labeled sealed container(s). Store in the freezer.

Preheat the oven to 450-degrees F.
Here I’m using a plate that measures around 6-inches in diameter. Cut 6-inch circles out of the pie dough. Each circle of dough yields 4 circles. Next, take the scraps of dough that are left and roll that out to 1/4-inch in thickness. The leftover dough will yield another 4 circles. When it comes to Empanadas, you want to make as many as you can because they will get eaten.

Place a good tablespoon in the center each circle, brush around the outsides of the circle with the *egg wash. Fold the pastry over to form half-moons. Press the edges firmly (overfilling will cause dought to tear and not seal.) Crimp the edges with a fork. Lay the empanada onto a rimmed baking sheet lined with parchment paper. Repeat this process until all the filling or the dough circles are used up. Brush the outsides of the Empanadas with more *egg wash.

Bake for about 10 to 12 minutes or until golden brown. Let cool for 5 minutes before serving.

I like to serve my Chicken And Poblano Pepper Empanadas with a side of Pico de Gallo. The Pico works well to cut through the richness of the Empanada.

Tip: Unbaked empanadas may be frozen. Freeze on a baking sheet lined with parchment paper until hard. Store in resealable freezer bags.
Bake Frozen: Add an additional 5 minutes for baking time.

*egg wash:  A mixture of 1 egg beaten with 1 tablespoon of water or milk.

Pico de Gallo-Two Ways

Homemade Pie Crust

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Chili-Lime Chicken Pot Pie


First I’d like to start by saying that anything having a pie crust screams comfort food. Using a Chili Lime Rub to season the chicken for this dish and then adding ingredients to mirror those flavors will take this pot pie to a whole new level.

I decided on a variety of peppers, tomatoes, black beans, pineapple, and shoepeg corn. This is my Chili-Lime Chicken Pot Pie.



Chili Lime Spice Blend


Olive Oil

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Stuffing (2)



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Diced Fire Roasted Tomatoes

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Pineapple chunks


Puff Pastry (2)




Egg Wash








Prep Time: 30 minutes
Cook Time: 1 hour 58 minutes
Total Time: 2 hours 28 minutes
Yields: 2 pies (6 slices per pie)
Equipment: chef’s knife, 12-inch cast-iron skillet, meat-safe cutting board, large mixing bowl, 2 (9-inch) glass pie plates, 2 rimmed baking sheet pans

6 tablespoons of butter, unsalted, divided
4 tablespoons of olive oil (2 tablespoons for searing the chicken)
6 boneless skinless chicken breasts
2 ounces of Chili-Lime Rub
1 tablespoon of Kosher salt
1 teaspoon of freshly ground black pepper
3 cloves of garlic minced
1 large sweet onion, diced
1 tablespoon of tomato paste
1 red bell pepper, seeded and diced
1 yellow bell pepper, seeded and diced
1 orange bell pepper, seeded and diced
1 Poblano pepper, seeded and diced
1 Fresno pepper, seeded and minced
1/4 cup of sliced green onions, reserve the tops
1/4 cup of all-purpose flour
1 cup of chicken stock, unsalted
1 (15-ounce) can of fire-roasted tomatoes with juice
1 (15-ounce) can of black beans drained and rinsed
2 cups of frozen shoepeg (baby white corn kernels) corn, thawed
1 (8-ounce) can of pineapple chunks, drained, reserve the juice
1 lime, juiced

1 box (2 sheets) of Puff pastry
Shredded cheddar cheese for garnish
Cilantro for garnish
*egg wash

Note: Transfer the Puff Pastry the night before to the refrigerator.

On a plastic meat-safe board layout all the chicken breasts. Start by using paper towels to pat dry both sides of all the chicken. Using the full 2 ounces of Chili Lime seasoning, evenly coat both sides of all the chicken breasts. Transfer to a large platter. Set aside.

In a preheated cast-iron skillet over medium-high heat add 1 tablespoon of olive oil and 3 tablespoons of butter; swirl to coat. Add 3 chicken breasts, round side down; cook for 5 minutes. Turn the chicken over; reduce the heat to medium, and cook for an additional 5 minutes. Transfer the seared chicken to a large platter. Set aside. Repeat the process for the remaining 3 chicken breasts.

Dice up the chicken into 2-inch bite-size chunks. Transfer to a large mixing bowl. Set aside.

Remaining on medium-high heat and in the same skillet add 2 tablespoons of olive oil, the diced onion, sliced green onions, minced Fresno chili, tomato paste, Kosher salt, and fresh ground black pepper. Cook the onions, using a wooden spoon scraping the bits off the bottom of the pan, until they are soft and golden in color, 3 to 5 minutes.

Add the diced bell peppers and minced garlic. Continue cooking, stirring occasionally until the peppers soften and become brown around the edges, another 5 minutes.

At this point, sprinkle in 1/4 cup of flour. Stirring frequently, cook for another 2 to 3 minutes until all the raw flour disappears.

Adjust the heat to medium-low, add the diced chicken, fire-roasted tomatoes, chicken stock, pineapple juice, fresh lime juice, and corn, stir to combine. Simmer for 45 to 50 minutes until chicken is cooked and the sauce has thickened.

Finally, add the pineapple, black beans along with the green onion tops gently stir to combine. Stirring occasionally, and simmer for an additional 10 minutes. Divide evenly, between the two glass pie dishes. Allow the filling cool for 20 minutes.

Preheat oven to 400-degrees F.
You want to roll out the Puff Pastry while it’s still cold. Dust your board with flour. Using a rolling pin, roll out the dough so it’s smooth, with no creases, and is 1-inch larger around than the pie dish you’re going to cover. Roll the pastry up around the rolling pin and unravel the dough over the pie plate.

Tuck under the dough all around the edges. It doesn’t have to look perfect, you want it to look homemade. Score the top (using a paring knife to make long slits but not all the way through)  in a criss-cross pattern and brush with an *egg wash.

Place each pie onto a rimmed baking sheet pan. Bake for 25 minutes or until the top is golden brown. Rotate the pies halfway through, so they brown evenly.

Add a sprinkle of shredded cheese and finely chopped fresh cilantro to the top for garnish. Allow the pies to rest for about 20 minutes so the filling sets before slicing.

There you have it, Chili-Lime Chicken Pot Pie.

*Egg wash: A mixture of beaten eggs and milk or water brushed over pastry or dough before baking in order to give an attractive color and shine to the surface.

P.S. Flavor Spice Blends-Mocha Chili Spiced Roasted Asparagus

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