Easy Meal Ideas: Latin fusion comfort food. Say what?

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Easy Meal Ideas From Janet's Kitchen   Chicken Pot Pie Empanadas Comfort food meets Latin American street food in Chicken Pot Pie Empanadas. Use refrigerated pie dough rather than homemade to make the meat turnovers. That convenience item combined with shredded rotisserie chicken makes tonight's meal a true quick one. Serve with fruit salad. Chicken Pot Pie Empanadas  1 tablespoon unsalted butter 1/2 yellow onion, diced 1 tablespoon flour 3/4 cup low-sodium chicken broth 1 (10-ounce) box frozen peas and carrots 1 (3- to 4-pound) store-bought rotisserie chicken,       meat shredded Kosher salt and black pepper  Heat oven to 400 degrees. Melt the butter in a saucepan over medium heat. Add the onion and cook for 3 minutes. Add the flour and cook, stirring constantly, for 1 minute. Slowly stir in the broth. Cook until thickened, about 3 minutes. Add the peas and carrots, chicken and 1/4 teaspoon each salt and pepper. Remove from heat. Cut each pie crust in half. Spoon the chicken mixture over one side of each half-circle, leaving a 1/2-inch border. Using your fingers, wet the border with water. Fold the crust over the chicken mixture. Press to seal. Make three 1-inch slits in the top of each. Transfer the empanadas to a baking sheet. Bake until golden, 15 to 18 minutes. Source: Real Simple		Tip of the day. One rotisserie chicken will yield about 4 cups of meat, both white and dark. It usually has slightly more white meat than dark.     Deal of the day. Got a deal? To have your deal featured in tampabay.com's Easy Meals newsletter, contact Maryann Balbo at mbalbo@tampabay.com or call 727-892-2237.       On Sale This Week. Got a deal? To have your deal featured in tampabay.com's Easy Meals newsletter, contact Maryann Balbo at mbalbo@tampabay.com or call 727-892-2237.   Janet Keeler , who cooks in a kitchen she hates for a job she loves, was named food editor at the Tampa Bay Times in 2000. In addition to writing, she is a regular guest on local television, and has been an adjunct professor at University of the Pacific and frequent guest lecturer. She also hosts a regular Web video feature called "Janet's Kitchen'' at tampabay.com.

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