Chicken Empanadas Recipe

Chicken Empanadas Recipe delivers flaky, golden pastry filled with juicy, seasoned chicken, sweet veggies, and just enough cheese to make you close your eyes for a second bite. It works perfectly for busy weeknights, game days, potlucks, or any time you want a handheld meal in about 1 hour and 15 minutes. I started making these in my tiny first apartment, and my neighbors still talk about the smell that floated down the hallway.

Why Make This Chicken Empanadas Recipe at Home

Homemade chicken empanadas taste fresher, crispier, and more flavorful than anything in a box from the freezer aisle. You control the seasoning, the spice level, and the filling ratio, so every bite hits exactly how you like it.

You also save money and avoid mystery ingredients. Kids love them, adults devour them, and leftovers pack beautifully for lunches or snacks.

“These chicken empanadas disappeared faster than any appetizer I have ever served, and everyone asked for the recipe. ★★★★★”

Ingredients You Need

You can use homemade empanada dough or a smart shortcut with store bought dough. I will list both options so you can pick what fits your schedule.

Dough Options

Option 1: Homemade empanada dough

• 3 cups all purpose flour
• 1 teaspoon fine sea salt
• 1 teaspoon sugar
• 1 teaspoon smoked paprika or regular paprika
• 1 cup cold unsalted butter, cut into small cubes
• 1 large egg
• 1/2 cup cold water, plus 1 to 2 tablespoons more if needed
• 1 tablespoon white vinegar or apple cider vinegar

Use any decent all purpose flour brand; King Arthur and Gold Medal both work great. Cold butter keeps the dough flaky, so keep it in the fridge until you need it.

Option 2: Shortcut dough

• 2 boxes refrigerated pie crusts, or
• 2 packages empanada wrappers (often labeled “discos” in the freezer section)

Pie crust gives a slightly more tender, less chewy texture but still tastes fantastic. Frozen discos give a more traditional bite and save a lot of time.

Chicken Filling

• 2 tablespoons olive oil or neutral oil
• 1 medium onion, finely diced
• 1 small red bell pepper, finely diced
• 3 cloves garlic, minced
• 2 cups cooked chicken, shredded or finely chopped
  • Use rotisserie chicken as a shortcut.
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1/2 teaspoon ground coriander (optional but tasty)
• 1/2 teaspoon chili powder or mild chili blend
• 1/2 to 1 teaspoon kosher salt, to taste
• 1/4 teaspoon black pepper
• 1/3 cup tomato sauce or crushed tomatoes
• 1/4 cup chicken broth or water
• 1/3 to 1/2 cup frozen peas, thawed
• 1/3 to 1/2 cup shredded cheese (Monterey Jack, cheddar, or mozzarella)

Rotisserie chicken keeps this recipe weeknight friendly and adds extra flavor from the seasoning. You can also use leftover grilled or baked chicken as long as you chop it small.

Egg Wash

• 1 large egg
• 1 tablespoon milk or water

The egg wash gives the empanadas that deep golden color and a little shine.

Optional Extras

• Chopped fresh cilantro or parsley for garnish
• Lime wedges
• Your favorite salsa, pico de gallo, or guacamole for dipping

Equipment List

• Large skillet
• Mixing bowls
• Rolling pin (if you use homemade dough or pie crust)
• Round cutter, 4 to 5 inches wide (a bowl or large glass works in a pinch)
• Fork for crimping
• Baking sheets
• Parchment paper or silicone baking mats
• Pastry brush for egg wash

Tips & Mistakes

• Chill the dough so it stays firm and bakes up flaky instead of tough.
• Cut the filling ingredients small so they tuck into the dough easily and stay in every bite.
• Taste the filling before you fill the dough so you adjust salt and spice to your liking.
• Avoid overfilling or the seams will burst and leak in the oven.
• Seal the edges well with both your fingers and a fork so the filling stays inside.
• Keep the assembled empanadas cold before baking so the butter in the dough stays solid.
• Bake on parchment so any small leaks clean up easily and nothing sticks.
• Let them cool a few minutes before biting so the steam does not burn your mouth.

How to Make Chicken Empanadas Recipe

Step 1: Mix the Dough (if making from scratch)

1. Add flour, salt, sugar, and paprika to a large bowl and whisk to combine.

2. Add the cold butter cubes and cut them into the flour with a pastry cutter or your fingers until the mixture looks like coarse crumbs with some pea sized bits.

3. Whisk the egg, water, and vinegar in a small bowl, then pour it into the flour mixture.

4. Stir until the dough starts to come together, then gently knead a few times in the bowl until it forms a rough ball that holds together.

5. Divide the dough into two disks, wrap each in plastic, and chill in the fridge for at least 30 minutes while you make the filling.

Step 2: Cook the Chicken Filling

1. Heat the oil in a large skillet over medium heat.

2. Add the onion and bell pepper and cook until they soften and turn slightly golden, about 5 to 7 minutes.

3. Stir in the garlic and cook 30 seconds until it smells fragrant.

4. Add the shredded chicken, cumin, smoked paprika, oregano, coriander, chili powder, salt, and black pepper, then stir until the chicken coats evenly with the spices.

5. Pour in the tomato sauce and chicken broth, stir, and let the mixture simmer gently for 5 to 7 minutes until most of the liquid cooks off but the filling still looks moist.

6. Stir in the peas and cheese, then turn off the heat and let the filling cool to room temperature.

7. Taste and adjust seasoning with more salt or chili powder if you want more kick.

Step 3: Roll and Cut the Dough

1. Preheat your oven to 400°F and line baking sheets with parchment paper.

2. If you use homemade dough, roll one disk out on a lightly floured surface to about 1/8 inch thickness.

3. Cut circles with a 4 to 5 inch round cutter, then gather the scraps, reroll once, and cut more circles.

4. If you use store bought pie crust or discos, unroll or separate them and cut or trim to similar size circles.

5. Keep the dough circles covered with a clean towel so they do not dry out while you fill them.

Step 4: Fill and Seal the Empanadas

1. Place a dough circle in front of you and add about 2 tablespoons of chicken filling slightly off center.

2. Fold the dough over the filling to form a half moon shape and gently press the edges together with your fingers.

3. Use a fork to crimp the edges firmly so they seal well.

4. Transfer the filled empanada to the prepared baking sheet and repeat with the remaining dough and filling.

5. Leave a little space between each empanada on the baking sheet so hot air can circulate.

Step 5: Brush and Bake

1. Whisk the egg and milk or water in a small bowl to make the egg wash.

2. Brush the tops of each empanada lightly with the egg wash.

3. Bake at 400°F for 18 to 22 minutes until the empanadas turn deep golden brown and the edges look crisp.

4. Let them cool on the baking sheet for about 5 minutes, then move them to a wire rack so the bottoms stay crisp.

5. Serve warm with your favorite salsa, hot sauce, or creamy dip.

Variations I've Tried

• Spicy chipotle chicken empanadas: Stir in 1 to 2 minced chipotle peppers in adobo and a spoonful of the adobo sauce for smoky heat.
• Cheesy chicken and corn: Swap peas for corn and bump the cheese up to 3/4 cup for a gooier, kid friendly filling.
• Chicken and black bean: Add 1/2 cup drained black beans to the filling and reduce peas to 1/4 cup.
• Buffalo chicken empanadas: Toss the cooked chicken with buffalo sauce and a little cream cheese, then skip the tomato sauce and use just a splash of broth.
• Chicken and spinach: Stir in a handful of chopped fresh spinach at the end and let it wilt in the hot filling.

How to Serve Chicken Empanadas Recipe

Serve chicken empanadas hot or warm with a simple side salad, rice and beans, or roasted vegetables. Add salsa, pico de gallo, guacamole, or a quick yogurt lime sauce for dipping. Kids love them with carrot sticks and cucumber slices on the side. I also pack them in lunchboxes with a little container of salsa and some fruit for a complete meal.

How to store

• Fridge: Let chicken empanadas cool completely, then store them in an airtight container in the refrigerator for up to 4 days.
• Freezer, unbaked: Assemble the empanadas, place them on a baking sheet to freeze until solid, then move them to a freezer bag and keep them up to 2 months.
• Freezer, baked: Cool baked empanadas, wrap them individually, place in a freezer bag, and freeze up to 2 months.
• Reheating, oven: Reheat chilled or frozen empanadas in a 350°F oven on a baking sheet until hot and crisp, about 10 to 15 minutes from the fridge or 20 to 25 minutes from frozen.
• Reheating, air fryer: Heat at 350°F for 5 to 8 minutes from the fridge or 10 to 12 minutes from frozen until the pastry turns crisp again.
• Reheating, microwave: Use the microwave only if you feel impatient; heat in short bursts and then crisp in a hot skillet for a minute per side.