Chicken Empanadas Recipe

Chicken Empanadas Recipe hits that perfect spot between crispy, flaky crust and juicy, savory chicken filling, with just enough spice to keep things interesting. It works for busy weeknights, game days, potlucks, or meal prep, and you can get it on the table in about 1 hour 15 minutes if you move with purpose. I tested this version on my very picky siblings, and they stopped talking long enough to just keep eating, which counts as a standing ovation in my family.

Why You Should Try This Chicken Empanadas Recipe

This chicken empanadas recipe gives you a flaky, golden crust with a rich, well-seasoned filling that never tastes dry. The spices stay gentle enough for kids but still bring flavor for adults who want more than plain chicken in a pocket of dough.

You can bake or fry these, use leftover rotisserie chicken, and freeze them for later. The recipe scales easily, so you can feed two people or a whole crowd without losing your sanity.

“These chicken empanadas disappeared faster than the snacks at my kids’ soccer party, and everyone asked for the recipe. ★★★★★”

Ingredients You’ll Need

For the dough

You can use store-bought empanada discs or pie crust in a pinch, but homemade dough gives better flavor and texture.

• 3 cups all-purpose flour
• 1 teaspoon fine sea salt
• 1 teaspoon sugar
• 8 tablespoons cold unsalted butter, cut into small cubes (use a good-quality butter like Kerrygold or your favorite brand)
• 1 large egg
• 1 tablespoon white vinegar or apple cider vinegar
• 1/2 to 3/4 cup ice water, as needed

Shortcut option:

• 2 boxes refrigerated pie crust or 1 package frozen empanada wrappers (Goya or similar), thawed in the fridge

For the chicken filling

You can use leftover roasted or rotisserie chicken to save time.

• 2 tablespoons olive oil or neutral oil
• 1 small onion, finely diced
• 1/2 red bell pepper, finely diced
• 2 garlic cloves, minced
• 2 cups cooked chicken, finely shredded or chopped
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika (or regular paprika if that is what you have)
• 1/2 teaspoon dried oregano
• 1/2 teaspoon chili powder or mild taco seasoning
• 1/2 teaspoon salt, plus more to taste
• 1/4 teaspoon black pepper
• 1/4 cup tomato sauce or crushed tomatoes
• 1/4 cup chicken broth or water
• 1/3 cup frozen peas (optional but classic)
• 1/3 cup shredded cheese, such as Monterey Jack, mozzarella, or queso Oaxaca (optional but highly recommended)
• 1 tablespoon chopped fresh cilantro or parsley (optional)

For assembling and baking or frying

• 1 egg, beaten with 1 tablespoon water (for egg wash if baking)
• Extra flour for dusting the work surface
• Oil for frying if you choose that method (vegetable, canola, or peanut oil)

Equipment

• Large skillet
• Mixing bowls
• Rolling pin (if you make your own dough)
• Biscuit cutter or small bowl (4 to 5 inches wide)
• Baking sheets and parchment paper if baking
• Large heavy pot or deep skillet if frying
• Fork for crimping edges
• Pastry brush for egg wash

Tips & Tricks

• Chill the dough at least 30 minutes so it rolls easily and bakes up flaky.
• Keep the filling cool before you stuff the empanadas so the dough stays firm and easy to seal.
• Use finely chopped chicken and veggies so you can pack more filling without tearing the dough.
• Taste the filling before you fill the dough and adjust salt, pepper, and spice to your liking.
• Do not overfill; leave a small border so you can seal the edges without leaks.
• Press the edges firmly with your fingers, then crimp with a fork for extra insurance.
• If you bake them, brush with egg wash for that deep golden color.
• If you fry them, keep the oil at a steady medium heat so the crust cooks through and does not burn.
• Freeze unbaked empanadas on a tray, then store them in a bag so you can bake them straight from frozen.
• Reheat leftovers in the oven or air fryer so the crust turns crisp again.

How to Make Chicken Empanadas Recipe

Make the dough

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

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

3. In a small bowl, whisk the egg, vinegar, and 1/2 cup ice water.

4. Pour the wet mixture into the flour and mix with a fork until the dough starts to come together, adding a little more water if it looks too dry.

5. Turn the dough out onto a lightly floured surface and gently knead just until it forms a smooth ball.

6. Flatten it into a disc, wrap it in plastic or place it in a covered container, and chill it in the fridge for at least 30 minutes while you make the filling.

Make the chicken filling

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

2. Add the diced 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 fragrant, then add the shredded chicken.

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

5. Pour in the tomato sauce and chicken broth and stir.

6. Let the mixture simmer on low heat for 5 to 8 minutes until most of the liquid cooks off and the filling looks moist but not soupy.

7. Stir in the peas, cheese, and herbs if you use them, then taste and adjust seasoning.

8. Turn off the heat and let the filling cool to room temperature so it does not melt the dough.

Roll and cut the dough

1. Preheat your oven to 400°F if you plan to bake the empanadas and line a baking sheet with parchment paper.

2. Divide the chilled dough into two pieces so it feels easier to roll.

3. On a lightly floured surface, roll one piece to about 1/8 inch thickness.

4. Use a 4 to 5 inch cutter or small bowl to cut circles from the dough and set them aside, then gather the scraps and roll again.

5. Repeat with the second piece of dough until you use it all.

6. If the dough softens too much, slide the circles onto a tray and chill them for 10 minutes so they handle more easily.

Fill and shape the empanadas

1. Place a dough circle in your hand or on the counter and add 1 to 2 tablespoons of chicken filling slightly off-center.

2. Leave a clean border around the edge so you can seal it.

3. Fold the dough over the filling to form a half-moon shape and press the edges together firmly with your fingers.

4. Use a fork to crimp the edges all the way around so the empanada seals well.

5. Repeat with the remaining dough circles and filling.

6. If you bake them, place the empanadas on the prepared baking sheet and chill them in the fridge for 10 to 15 minutes while the oven heats fully.

Bake the empanadas

1. Brush the tops of the empanadas with the egg wash.
2. Use a small knife to cut a tiny slit on top of each one so steam can escape.
3. Bake at 400°F for 20 to 25 minutes until the crust turns deep golden brown and crisp.
4. Let them cool for at least 5 minutes before serving because the filling stays very hot.

Fry the empanadas

1. Pour oil into a deep skillet or pot to reach about 1 1/2 to 2 inches deep and heat it over medium to medium-high heat.
2. Test the oil by dipping a small piece of dough; it should bubble steadily, not violently.
3. Add a few empanadas at a time and cook 3 to 4 minutes per side until golden brown.
4. Transfer them to a paper towel lined plate to drain and cool slightly before serving.

What to Serve with Chicken Empanadas Recipe

Serve chicken empanadas with a bright side salad, such as chopped romaine with tomatoes, cucumbers, and a limey vinaigrette. Add a simple rice dish, like cilantro lime rice or Spanish-style rice, to round out the meal. Kids usually love them with corn on the cob, roasted sweet potatoes, or a side of black beans. Offer dips like salsa, guacamole, or a quick yogurt-lime sauce to keep everyone happily dunking.

Storage Options

• Store leftover chicken empanadas in an airtight container in the fridge for up to 3 days.
• Reheat in a 350°F oven or air fryer for 8 to 10 minutes until the crust turns hot and crisp again.
• Freeze unbaked empanadas on a baking sheet until firm, then move them to a freezer bag and keep them up to 2 months.
• Bake frozen empanadas at 400°F, add 5 to 10 extra minutes to the baking time, and watch the color so they do not overbrown.
• Freeze baked empanadas in a container with parchment between layers, then reheat from frozen in the oven or air fryer until hot in the center.