Chicken Empanadas Recipe

Chicken Empanadas Recipe tastes like a handheld chicken pot pie with a Latin twist, crispy on the outside and juicy, savory, and a little bit cheesy on the inside. It works perfectly for busy families, game day snacking, or casual entertaining, and you can finish everything in about 1 hour if you use a few smart shortcuts. I grew up in a very carb-loving household, so a golden, flaky pocket like this still feels like a hug from my childhood kitchen.

Why Chicken Empanadas Recipe Is Worth It

You get a crunchy, flaky crust with a juicy, well seasoned chicken filling that never tastes dry or bland. The spices stay simple, so picky eaters and adventurous friends both dig in without hesitation.

You can prep the filling ahead, chill it, and assemble fresh empanadas when you need them. The recipe scales easily, so you can feed two people or a whole party without losing your sanity.

These chicken empanadas disappear faster than any appetizer I serve, and my family asks for them every single week ★★★★★

Ingredients You Need

For the dough

• 3 cups all purpose flour
• 1 teaspoon fine sea salt
• 1 teaspoon sugar
• 1 teaspoon smoked paprika or regular paprika
• 1 stick cold unsalted butter, cut in small cubes
  • Use salted butter and reduce added salt slightly if that is what you keep on hand.
• 1 large egg
• 1 tablespoon white vinegar or apple cider vinegar
• 1/2 to 3/4 cup ice cold water, as needed

Shortcut option:
Use store bought empanada discos, refrigerated pie crust, or canned biscuit dough if you want speed over scratch. I like Goya empanada discs for consistent results.

For the chicken filling

• 2 tablespoons olive oil or neutral oil
• 1 small onion, finely diced
• 1/2 red bell pepper, finely diced
• 2 cloves garlic, minced
• 2 cups cooked chicken, finely shredded or chopped
  • Rotisserie chicken works perfectly and saves time.
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried oregano
• 1/2 teaspoon ground black pepper
• 1 teaspoon salt, or to taste
• 1/4 teaspoon chili powder or cayenne, optional for heat
• 1/3 cup tomato sauce or crushed tomatoes
• 1/3 cup chicken broth
• 1/2 cup frozen peas, thawed
• 1/2 cup shredded cheese, optional
  • Use mozzarella, Monterey Jack, or a Mexican blend for easy melting.

For assembly and baking

• 1 egg, beaten with 1 tablespoon water for egg wash
• Extra flour for dusting
• Neutral oil spray or a little oil for greasing the baking sheet

Equipment list

• Large skillet
• Mixing bowls
• Rolling pin
• Round cutter, 4 to 5 inches wide, or a small bowl and knife
• Baking sheets
• Parchment paper or silicone baking mat
• Fork for crimping edges
• Pastry brush for egg wash

Quick Tips & substitutions

• Use rotisserie chicken to cut your prep time in half.
• Swap tomato sauce with salsa for extra flavor and a tiny kick.
• Use store bought empanada discs or pie crust if you do not want to mix dough.
• Chill the filling before you stuff the dough so the crust stays flaky.
• Do not overfill; use about 2 tablespoons of filling per empanada.
• Seal edges with a little water and a firm fork crimp to prevent leaks.
• Bake on parchment so any small leaks clean up easily.
• Skip cheese for dairy free empanadas, or use plant based shreds.
• Use gluten free flour or gluten free pie crust if you avoid gluten.
• Air fry the empanadas at 375°F for a crisp crust without deep frying.

How to Make Chicken Empanadas Recipe

Mix the dough

1. Add flour, salt, sugar, and paprika to a large bowl and whisk to combine.
2. Add cold butter cubes and cut them into the flour with your fingers or a pastry cutter until the mixture looks like coarse crumbs with pea sized bits.
3. Whisk egg, vinegar, and 1/2 cup ice water in a small bowl, then pour into the flour mixture.
4. Stir until the dough starts to clump, then add more water a tablespoon at a time until the dough comes together in a soft, not sticky ball.

Chill and prep

1. Knead the dough gently on a lightly floured surface for about 30 seconds to smooth it out.
2. Divide the dough in two discs, wrap each in plastic, and chill in the fridge for at least 30 minutes.
3. While the dough chills, start the chicken filling so you use your time efficiently.

Cook the chicken filling

1. Heat oil in a large skillet over medium heat.
2. Add onion and red bell pepper and cook until they soften and turn slightly golden, about 5 to 7 minutes.
3. Stir in garlic and cook 30 seconds until fragrant.
4. Add shredded chicken, cumin, smoked paprika, oregano, black pepper, salt, and chili powder if you want heat, then stir to coat the chicken with spices.

Add sauce and peas

1. Pour in tomato sauce and chicken broth, then stir until everything mixes evenly.
2. Simmer over medium low heat for 5 to 8 minutes until the mixture thickens and most liquid cooks off.
3. Stir in peas and cheese, then taste and adjust salt or spices as needed.
4. Transfer the filling to a shallow dish and chill it in the fridge until cool, about 15 to 20 minutes.

Roll and cut the dough

1. Preheat your oven to 400°F and line baking sheets with parchment paper.
2. Take one dough disc from the fridge and roll it out on a lightly floured surface to about 1/8 inch thickness.
3. Cut circles with a 4 to 5 inch cutter or trace around a small bowl with a knife.
4. Gather dough scraps, press them together, and roll again to cut more circles.

Fill and seal

1. Place a dough circle in your hand and add about 2 tablespoons of cooled chicken filling slightly off center.
2. Lightly moisten the edge of the circle with water using your finger.
3. Fold the dough over the filling to form a half moon and press the edges together firmly.
4. Crimp the edge with a fork or pinch and twist small sections for a traditional style.

Egg wash and bake

1. Arrange empanadas on the prepared baking sheets, leaving a little space between each one.
2. Brush the tops with egg wash so they bake to a glossy golden color.
3. Bake at 400°F for 18 to 22 minutes until the crust turns deep golden and crisp.
4. Let the empanadas cool on the sheet for 5 minutes, then move them to a rack so the bottoms stay crisp.

Optional pan fry method

1. Heat 1/2 inch of neutral oil in a deep skillet over medium heat until it shimmers.
2. Add a few empanadas at a time and cook 2 to 3 minutes per side until golden and crisp.
3. Move them to a paper towel lined plate and sprinkle a tiny pinch of salt while hot.

Recipe Variations

• Use whole wheat flour for part of the dough for a nuttier flavor and more fiber.
• Use gluten free flour blend or gluten free pie crust for gluten free empanadas.
• Swap chicken with black beans, corn, and extra veggies for a vegetarian version.
• Use plant based chicken strips and vegan cheese for a vegan option.
• Skip peas and add diced cooked potatoes or sweet potatoes for a heartier filling.
• Add chopped jalapeños or hot sauce to the filling for spicy empanadas.
• Use taco seasoning instead of individual spices for a quick flavor fix.
• Make mini empanadas with a smaller cutter for party appetizers.

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 light meal.
• Pack them in lunch boxes with carrot sticks and fruit.
• Plate them with rice and beans for a more filling dinner.
• Offer sour cream or Greek yogurt dip with cilantro and lime.
• Serve them at game day gatherings with a variety of dipping sauces.

Storage Success

Let leftover chicken empanadas cool completely, then store them in an airtight container in the fridge for up to 4 days. Reheat them in a 350°F oven or air fryer until hot and crisp so the crust keeps its texture. Freeze unbaked empanadas on a tray, then move them to a freezer bag and bake from frozen, adding a few extra minutes. Freeze baked empanadas as well, then reheat straight from the freezer when you need a fast snack or easy dinner.