Chicken Pot Pie Empanadas

Empanada dough is your blank canvas! Found in the freezer section of most Latin supermarkets, these handy disks can be filled with just about anything. Transform last night's leftovers into a whole new meal—think roasted vegetables, shredded chicken, or even leftover chili. These chicken pot pie empanadas are a delicious example of how creative you can get. Fry or bake them until golden for a satisfying snack or meal.

• 1 tablespoon extra virgin olive oil
• 1 leek, white and light green parts only, washed and thinly sliced
• 2 carrots, peeled and sliced
• 2 celery stalks, diced
• 2 garlic cloves, minced
• 1 tablespoon fresh thyme leaves
• 1 teaspoon fresh rosemary, chopped
• ½ teaspoons Diamond Crystal kosher salt
• ¼ teaspoons freshly cracked black pepper
• ¼ cups all-purpose flour
• 2 cups shredded rotisserie chicken
• 1 cup chicken broth
• ½ cups whole milk
• 1 cup frozen peas
• 12 store-bought empanada dough disks, thawed
• 2 cups neutral oil, for frying