In large saucepan on medium, combine chicken, 2 cups milk, 3 sprigs thyme, 3/4 tsp salt, and 3/4 tsp pepper. Bring to simmering. Continue to simmer 15-20 minutes or until chicken is cooked, flipping halfway through. Transfer chicken to cutting board and cool. Dice meat and set aside. Strain hot milk from saucepan and set aside 1 cup. Discard any remaining contents of pan.
Preheat oven to 400. Meanwhile, in large nonstick skillet on medium hight, heat oil. Add carrots and onion. Reduce heat to medium and cook about 10 minutes or until carrots are soft. Season with salt and pepper. Remove leaves from remaining thyme sprigs and add to skillet, along with peas and reserved chicken and milk. Bring to simmering.
In small bowl, stir together cornstarch and 3 tbsp cold water. Add to skillet and stir over high heat 2-3 minutes or until mixture thickens. Remove skillet from heat and set aside.
In another small bowl, lightly beat egg white and remaining 1 tbsp milk. Place empanada disks on 2 parchmant lined baking pans. Divide filling among empanada disks, leaving 1/2 inch borders around edges. Dampen edges with egg wash and fold dough over to create turnovers. Crimp edges with fork to seal. Lightly brush tops of turnovers with egg wash. Bake about 15 minutes or until crusts are golden brown, turning pans haldway through.
Originally Submitted
9/16/2013
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