Chicken Empanadas Recipe

Chicken Empanadas Recipe hits that perfect balance of flaky, buttery crust and juicy, savory chicken filling with a little smoky spice. It works for busy weeknights, game day snacks, or potlucks and usually takes about 1 hour from start to finish if you use a few smart shortcuts. I grew up in a house where anything wrapped in dough disappeared instantly, so I take this recipe very seriously.

Why Chicken Empanadas Recipe Is Worth It

You get crisp, golden pockets with tender, flavorful chicken and melty cheese that taste like party food even on a Tuesday. The dough fries or bakes beautifully, and the filling stays juicy, not dry or bland.

You can prep the filling ahead, use rotisserie chicken, and freeze unbaked empanadas for later. That flexibility makes this Chicken Empanadas Recipe perfect for meal prep, kids’ lunches, and last minute guests.

These chicken empanadas disappeared in minutes at our family game night and tasted even better than our favorite takeout spot ★★★★★

Ingredients You Need

For the chicken filling

• 2 cups cooked chicken, finely shredded
  • Rotisserie chicken saves time and adds flavor.
  • Use leftover grilled or baked chicken if you have it.
• 2 tablespoons olive oil or neutral oil
• 1 small yellow onion, finely diced
• 3 cloves garlic, minced
• 1 small red bell pepper, finely diced
• 1 jalapeño, seeded and minced
  • Skip or reduce for mild heat.
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon chili powder
• 1 teaspoon dried oregano
• 1 teaspoon kosher salt, plus more to taste
• ½ teaspoon black pepper
• ¼ cup tomato sauce or crushed tomatoes
• ¼ cup chicken broth or water
• ½ cup frozen peas, thawed
• ½ cup shredded cheese
  • Use mozzarella, Monterey Jack, or a Mexican blend.
• 2 tablespoons chopped fresh cilantro or parsley
• Juice of ½ lime

For the empanada dough

You can use homemade dough or a pantry shortcut.

Homemade option:

• 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 to ¾ cup cold water

Shortcut options:

• Store bought empanada discos (Goya or similar) from the freezer section
• Refrigerated pie crusts, cut into circles
• Refrigerated biscuit dough, rolled thinner

For assembly and cooking

• 1 egg, beaten with 1 tablespoon water for egg wash
• Extra flour for dusting
• Oil for frying
  • Use vegetable, canola, or avocado oil.
• Or use cooking spray or a little oil for baking

Equipment list

• Large skillet
• Mixing bowls
• Cutting board and sharp knife
• Rolling pin
• Round cutter or small bowl (4 to 5 inches wide)
• Fork for crimping
• Baking sheet and parchment paper if you bake
• Heavy pot or deep skillet if you fry
• Slotted spoon or tongs
• Cooling rack or paper towels

Quick Tips & substitutions

• Use rotisserie chicken to cut the total time almost in half.
• Chop the filling small so it tucks into the dough easily and seals well.
• Chill the filling before you fill the dough so it stays neat and does not leak.
• Keep the dough cold so it stays flaky and easy to handle.
• Use store bought empanada wrappers if you want the most consistent shape.
• Swap bell pepper colors based on what you have in the fridge.
• Skip jalapeño for kids and add hot sauce on the side for spice lovers.
• Use cheddar or pepper jack if you want a stronger cheese flavor.
• Bake instead of fry if you want a lighter Chicken Empanadas Recipe.
• Brush with egg wash for deep golden color, or use milk if you avoid eggs.

How to Make Chicken Empanadas Recipe

Make the chicken filling

1. Heat the oil in a large skillet over medium heat. Add the onion, bell pepper, and jalapeño and cook 4 to 5 minutes until the veggies soften and smell sweet. Stir often so they do not burn.

2. Add the garlic and cook 30 seconds until fragrant. Stir in cumin, smoked paprika, chili powder, oregano, salt, and black pepper. Toast the spices for 30 seconds so they bloom and taste richer.

3. Add the shredded chicken, tomato sauce, and chicken broth. Stir everything together and cook 4 to 5 minutes until the mixture thickens and looks saucy, not watery.

4. Stir in peas, cheese, and cilantro. Squeeze in the lime juice and taste the filling. Adjust salt or spice as needed, then transfer the filling to a bowl and let it cool to room temperature.

Make the dough (if not using store bought)

5. Add flour, salt, and baking powder to a large bowl and whisk to combine. 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 small pea sized bits of butter.

6. Beat the egg with ½ cup cold water. Pour the egg mixture into the flour and stir until a shaggy dough forms. Add more water 1 tablespoon at a time if the dough looks dry.

7. Turn the dough onto a lightly floured surface and knead gently 1 to 2 minutes until it comes together and feels smooth. Shape it into a disc, wrap it, and chill it in the fridge for at least 30 minutes so it relaxes and rolls easily.

Roll and cut the dough

8. Lightly flour your work surface. Roll the chilled dough to about ⅛ inch thickness. Use a round cutter or small bowl to cut circles 4 to 5 inches wide.

9. Gather the scraps, press them together, and roll again. Keep the dough circles covered with a clean towel or plastic wrap so they do not dry out.

Fill and shape the empanadas

10. Place a dough circle in front of you and add 1 to 2 tablespoons of chicken filling slightly off center. Do not overfill or the empanada will burst while it cooks.

11. Fold the dough over the filling to form a half moon. Press the edges together with your fingers, then seal the edge with a fork. Make sure you press firmly so no gaps stay open.

12. Repeat with the remaining dough and filling. Line a baking sheet with parchment and place the shaped empanadas on it. Chill them in the fridge for 15 to 20 minutes so they hold their shape.

Bake the empanadas

13. Heat your oven to 400°F. Brush each empanada with egg wash. Place the baking sheet in the oven and bake 18 to 22 minutes until the empanadas look golden and crisp.

14. Let them cool 5 to 10 minutes before serving so the filling does not burn your mouth. Serve with salsa, guacamole, or sour cream.

Fry the empanadas

15. Pour oil into a heavy pot or deep skillet to reach about 1½ to 2 inches deep. Heat the oil to 350°F. Test the temperature with a thermometer for best results.

16. Add a few empanadas at a time and fry 3 to 4 minutes per side until deep golden. Do not crowd the pan so the oil stays hot.

17. Transfer the fried empanadas to a cooling rack or paper towels. Let them cool a few minutes, then serve hot with your favorite dipping sauces.

Recipe Variations

• Use gluten free flour blend and a little xanthan gum to make gluten free dough.
• Use gluten free store bought empanada wrappers if you find them at specialty markets.
• Swap chicken for black beans and sweet potato for a vegetarian filling.
• Use seasoned tofu crumbles and vegan cheese for a vegan version.
• Skip cheese and add extra veggies for a dairy free option.
• Use low carb tortillas or almond flour dough for a lower carb version.
• Add corn, olives, or diced potatoes to the filling for extra texture.
• Stir in chipotle in adobo for smoky heat.

Ways to Serve Chicken Empanadas Recipe

• Serve with salsa verde, pico de gallo, or chunky tomato salsa.
• Add guacamole or sliced avocado on the side.
• Pair with a simple green salad with lime vinaigrette.
• Serve with rice and beans for a full dinner plate.
• Pack cooled empanadas in lunch boxes with carrot sticks and fruit.
• Offer sour cream or Greek yogurt as a creamy dip.

Storage Success

Let the chicken empanadas cool completely before you store them so condensation does not make them soggy. Store leftovers in an airtight container in the fridge for up to 3 days. Reheat them in an air fryer or oven at 350°F until hot and crisp again, and skip the microwave if you want to keep that flaky crust. Freeze unbaked empanadas on a tray, then move them to a freezer bag and cook them straight from frozen while you add a few extra minutes to the baking or frying time.