Chicken Empanadas Recipe

Chicken Empanadas Recipe brings buttery, flaky pastry wrapped around juicy, well-seasoned chicken with a little smoky warmth and just enough cheese to keep things gooey. It suits busy weeknights, game days, potlucks, or meal prep, and you can pull it off in about 1 hour if you move with purpose. I tested versions of this recipe while my kids circled the kitchen like tiny sharks, so you know it passes the “real life” test.

Why Chicken Empanadas Recipe Is Worth It

You get handheld comfort food that tastes like a cross between a chicken pot pie and your favorite taco spot. The crust turns golden and crisp, while the filling stays moist and packed with flavor from onions, garlic, spices, and a little tomato.

You can prep the filling ahead, stash it in the fridge, and assemble empanadas whenever you need them. The recipe freezes well, travels well, and reheats like a champ, so it works for meal prep and parties.

“These chicken empanadas disappear faster than any appetizer I serve, and my family asks for them weekly. ★★★★★”

Ingredients You Need

For the chicken filling

• 2 tablespoons olive oil (or neutral oil like canola)
• 1 medium yellow onion, finely diced
• 3 cloves garlic, minced
• 1 small red bell pepper, finely diced (adds sweetness and color)
• 2 cups cooked shredded chicken
  • Rotisserie chicken works great and saves time.
  • Leftover grilled or baked chicken also works; just chop or shred it.
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika (regular paprika works, but smoked adds depth)
• 1 teaspoon dried oregano
• ½ teaspoon chili powder (adjust to your heat preference)
• ½ teaspoon ground black pepper
• 1 teaspoon kosher salt, plus more to taste
• ¼ cup tomato sauce or crushed tomatoes
• ¼ cup chicken broth or water (low-sodium broth gives better flavor)
• ½ cup frozen peas, thawed (optional but classic)
• ½ cup shredded cheese
  • Cheddar, Monterey Jack, or a Mexican blend all work nicely.
• 2 tablespoons chopped fresh cilantro or parsley (optional, for freshness)

For the empanada dough

You can use homemade dough or a shortcut.

Homemade dough:

• 3 cups all-purpose flour
• 1 teaspoon kosher salt
• ½ teaspoon baking powder
• ½ cup cold unsalted butter, cut into small cubes
• 1 large egg
• ½ cup cold water (you may need 1–2 extra tablespoons)
• 1 tablespoon white vinegar or apple cider vinegar (helps tenderness)

Shortcut options:

• Store-bought empanada discs (often in the freezer section of Latin markets)
• Refrigerated pie crusts (not traditional, but they work when you feel tired)
• Refrigerated biscuit dough (fluffier, more “American fair food” style)

For assembly and baking

• 1 large egg, beaten with 1 tablespoon water (egg wash for shine)
• Extra flour for dusting the counter
• Optional: flaky salt for sprinkling on top

Equipment list

• Large skillet
• Wooden spoon or spatula
• Mixing bowls
• Rolling pin (if you use homemade dough or pie crust)
• 4–5 inch round cutter or small bowl to trace (for cutting circles)
• Baking sheets
• Parchment paper or silicone baking mats
• Fork (for crimping edges)
• Pastry brush (for egg wash)

Quick Tips & substitutions

• Use rotisserie chicken when you want a fast Chicken Empanadas Recipe.
• Dice the filling ingredients small so they sit neatly inside the dough and stay in every bite.
• Chill the filling before you fill the dough so it stays inside and doesn’t leak.
• Keep the dough cold; warm dough turns sticky and tears easily.
• Swap chicken with cooked ground turkey or beef if that’s what you have.
• Use pie crust or empanada discs when you want a shortcut instead of homemade dough.
• Skip cheese for a dairy-free version, or use a dairy-free shreds brand you like.
• Bake the empanadas instead of frying to keep things lighter and easier to clean.
• Brush with egg wash for deep golden color, or use milk if you avoid eggs.
• Freeze unbaked empanadas on a tray, then bag them and bake from frozen when you need a quick meal.

How to Make Chicken Empanadas Recipe

Step 1: Cook the chicken filling

Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook about 3–4 minutes until the onion softens and turns translucent. Stir in the garlic and bell pepper and cook 2–3 minutes until the pepper softens and the garlic smells fragrant.

Add the shredded chicken to the skillet and stir to coat it with the vegetables. Sprinkle in cumin, smoked paprika, oregano, chili powder, black pepper, and salt. Stir well so the spices touch every bit of chicken.

Pour in the tomato sauce and chicken broth. Stir and let the mixture simmer 5–7 minutes until it thickens and most of the liquid cooks off. You want a moist filling that holds together, not a soupy one.

Turn off the heat and stir in peas, shredded cheese, and chopped cilantro or parsley. Taste and adjust salt or spices if needed. Spread the filling on a plate or shallow dish and chill it in the fridge for at least 20 minutes while you handle the dough.

Step 2: Make the empanada dough (if not using store-bought)

Whisk the flour, salt, and baking powder in a large bowl. Add the cold butter cubes and cut them into the flour with your fingers, a pastry cutter, or two knives until the mixture looks like coarse crumbs with pea-sized bits of butter. Those little butter bits help the dough bake up flaky.

Beat the egg, cold water, and vinegar in a small bowl. Pour the wet mixture into the flour mixture and stir until the dough starts to come together. If it looks dry, add water 1 tablespoon at a time until it forms a soft, slightly tacky dough.

Turn the dough onto a lightly floured surface and knead gently 1–2 minutes until it turns smooth. Shape it into a disc, wrap it in plastic or cover it, and chill it in the fridge for at least 30 minutes. Cold dough rolls easier and holds its shape better.

Step 3: Roll and cut the dough

Line two baking sheets with parchment paper or silicone mats. Take the chilled dough out of the fridge and cut it into two equal pieces so it feels easier to roll. Keep one piece covered while you work with the other.

Dust your counter and rolling pin with flour. Roll the dough to about ⅛-inch thickness. Use a 4–5 inch round cutter or an upside-down bowl and a knife to cut circles.

Gather the scraps, gently press them together, and roll again to cut more circles. Repeat with the second half of the dough. If the dough softens too much, slide the circles onto a tray and chill them for 10 minutes before filling.

Step 4: Fill the empanadas

Spoon 1–2 tablespoons of chilled chicken filling into the center of each dough circle. Leave a border around the edge so you can seal them. If you overfill, the seams may burst in the oven, so show a little restraint.

Lightly brush the edges of the dough circle with water. Fold the dough over the filling to form a half-moon shape. Press the edges together with your fingers to seal.

Use a fork to crimp the edges firmly. You can also fold and twist the edge slightly for a more traditional look if you feel fancy. Place each filled empanada on the prepared baking sheet.

Step 5: Chill and prep for baking

Slide the baking sheets with the filled empanadas into the fridge for 15–20 minutes. This quick chill helps the dough hold its shape and keeps the butter cold, which gives better texture. During this time, heat your oven to 400°F (200°C).

Beat the egg with 1 tablespoon of water in a small bowl. Brush each empanada lightly with egg wash. Sprinkle a tiny pinch of flaky salt on top if you like a salty crunch.

Step 6: Bake the empanadas

Bake the empanadas at 400°F (200°C) for 18–22 minutes. Rotate the pans halfway through so they brown evenly. They finish when they turn deep golden brown and feel firm to the touch.

Let them cool on the pan for about 5–10 minutes so the filling settles and you don’t scorch your tongue. Serve warm with your favorite dipping sauce. Try salsa, guacamole, or a simple lime-sour cream sauce.

Optional: Air fryer method

Heat the air fryer to 375°F. Arrange empanadas in a single layer with a little space between them. Brush with egg wash.

Air fry 10–14 minutes until golden brown, flipping once halfway. Work in batches so they crisp instead of steam. Keep the cooked ones warm in a low oven while you finish the rest.

Recipe Variations

• Gluten-free: Use a gluten-free all-purpose flour blend for the dough and check that your broth and spices list gluten-free on the label.
• Low carb: Use low-carb tortilla dough or a fathead-style dough and bake until golden.
• Dairy-free: Skip the cheese or use dairy-free shreds, and brush the tops with oil or plant milk instead of egg wash.
• Extra veggies: Add finely chopped spinach, corn, or mushrooms to the filling and cook them with the onions and peppers.
• Spicy version: Add minced jalapeño or a pinch of cayenne to the filling, or serve with a spicy salsa.
• Cheesy version: Increase the cheese to 1 cup and use a melty cheese like Oaxaca, mozzarella, or Monterey Jack.
• Breakfast empanadas: Swap chicken for scrambled eggs and cooked breakfast sausage or bacon, then add cheese and a little salsa.

Ways to Serve Chicken Empanadas Recipe

• Serve with salsa, guacamole, or pico de gallo on the side.
• Add a simple green salad with lime vinaigrette for a full meal.
• Pair with rice and beans for a hearty dinner.
• Pack them in lunchboxes with carrot sticks and fruit.
• Set them out on a platter with different dipping sauces for parties or game day.

Storage Success

Let the Chicken Empanadas Recipe cool to room temperature before you store them so condensation doesn’t make the crust soggy. Place them in an airtight container and keep them in the fridge for up to 4 days. Reheat in a 350°F oven or air fryer for 8–10 minutes until hot and crisp again.

To freeze, arrange unbaked empanadas on a baking sheet, freeze until solid, then store them in a freezer bag for up to 3 months. Bake them from frozen at 400°F, adding 5–7 extra minutes, until the crust turns golden and the filling heats through.