Chicken Potpie Empanadas

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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

1/4 teaspoon kosher salt

1/4 teaspoon black pepper

2 refrigerated 9-inch piecrusts (from a 15-ounce package, such as Pillsbury)

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