Chicken Empanadas Recipe

Chicken Empanadas Recipe hits all the cravings at once: buttery, flaky dough, juicy savory chicken, and a little smoky warmth in every bite. It works for busy weeknights or weekend parties and takes about 1 hour 15 minutes from start to finish. I grew up in a very snack-motivated household, so hand pies like this still feel like a tiny celebration in my kitchen.

Why Chicken Empanadas Recipe Is Worth It

You get crispy, golden pockets with tender shredded chicken, onions, and peppers that taste like the best parts of taco night wrapped in pastry. The filling uses simple pantry ingredients, so you avoid a long grocery list and still land big flavor.

You can prep the dough and filling ahead, then assemble and bake when guests arrive. Kids love them, adults hoard them, and leftovers disappear faster than any casserole I have ever made.

“These chicken empanadas taste like a street food favorite straight from your oven, and everyone fights over the last one ★★★★★”

Ingredients You Need

For the empanada dough

• 3 cups all purpose flour
• 1 teaspoon fine sea salt
• 1 teaspoon smoked paprika or regular paprika
• 10 tablespoons cold unsalted butter, cut into small cubes
• 1 large egg
• 1 tablespoon white vinegar or apple cider vinegar
• 1/2 to 3/4 cup ice water, as needed

You can swap half the all purpose flour with whole wheat flour for a slightly nuttier crust. Store bought empanada wrappers or refrigerated pie crust work in a pinch if you want a shortcut. I like King Arthur or Gold Medal flour because they stay consistent from batch to batch.

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 shredded chicken (rotisserie chicken works great)
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried oregano
• 1/2 teaspoon chili powder or chipotle powder, to taste
• 1/2 teaspoon salt, plus more to taste
• 1/4 teaspoon black pepper
• 1/3 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, cheddar, or queso Oaxaca

Rotisserie chicken keeps this chicken empanadas recipe weeknight friendly and adds extra flavor from the seasoned skin. You can also use leftover grilled chicken or poached chicken thighs. Use low sodium broth if you want more control over the salt level.

For assembly

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

Equipment

• Large skillet
• Mixing bowls
• Rolling pin
• 4 to 5 inch round cutter or small bowl to trace
• Fork for crimping
• Baking sheet
• Parchment paper or silicone baking mat
• Pastry brush or clean fingers for egg wash

Quick Tips & substitutions

• Chill the dough at least 30 minutes so it rolls easily and bakes flaky.
• Use rotisserie chicken to save time and add extra flavor.
• Swap tomato sauce with salsa for a slightly spicier filling.
• Use store bought empanada discs or pie crust if you want a shortcut.
• Keep filling cool, not hot, so it does not steam the dough from the inside.
• Seal edges well with a fork so cheese and juices stay inside.
• Brush with egg wash for deep golden color and light shine.
• Bake on parchment so nothing sticks and cleanup stays easy.

How to Make Chicken Empanadas Recipe

Mix the dough

1. Add flour, salt, and smoked 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 of butter.
3. Whisk the egg, vinegar, and 1/2 cup ice water in a small bowl, then pour it into the flour mixture.
4. Stir until the dough starts to come together, then add more water 1 tablespoon at a time until it forms a shaggy ball.

Chill and rest the dough

1. Turn the dough onto a lightly floured surface and gently knead 4 to 5 times until it holds together.
2. Shape it into a flat disc, wrap it in plastic or place it in a covered container.
3. Chill the dough in the fridge for at least 30 minutes while you cook the chicken empanada filling.

Cook the chicken filling

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

Add moisture and peas

1. Pour in tomato sauce and chicken broth, then stir until the mixture looks saucy but not soupy.
2. Simmer 3 to 5 minutes until the liquid thickens and clings to the chicken.
3. Stir in frozen peas and cook 1 minute more.
4. Taste and adjust salt or chili powder, then remove from heat and let the filling cool to room temperature.

Prep the oven and workspace

1. Heat the oven to 400°F and line a baking sheet with parchment paper.
2. Beat the egg with 1 tablespoon water in a small bowl for the egg wash.
3. Lightly flour your counter and rolling pin so the dough does not stick.

Roll and cut the dough

1. Divide the chilled dough into two pieces so it feels easier to roll.
2. Roll one piece into a thin sheet about 1/8 inch thick.
3. Cut circles with a 4 to 5 inch cutter or trace around a small bowl with a knife.
4. Gather scraps, press them together, and chill them while you roll and cut the second piece of dough.

Fill the empanadas

1. Place a dough circle in your hand and add about 2 tablespoons of chicken filling slightly off center.
2. Sprinkle a little shredded cheese on top of the filling.
3. Brush a thin line of egg wash around the edge of the circle.
4. Fold the dough over the filling to form a half moon and press the edges together with your fingers.

Seal and crimp

1. Lay the empanada on the counter and press the edge with the tines of a fork to seal it well.
2. Transfer it to the parchment lined baking sheet.
3. Repeat with the remaining dough circles and filling, spacing the empanadas slightly apart on the sheet.

Brush and bake

1. Brush the tops of the empanadas with egg wash for color.
2. Use a sharp knife to cut a small slit on top of each empanada so steam escapes.
3. Bake 18 to 22 minutes until the empanadas look golden brown and feel crisp on the edges.
4. Let them cool 5 to 10 minutes before serving so the filling does not burn your mouth.

Recipe Variations

• Gluten free: Use a gluten free all purpose flour blend that works cup for cup and check that your broth and spices stay gluten free.
• Low carb: Use almond flour dough or low carb tortilla style wraps and bake until crisp.
• Dairy free: Skip the cheese and brush tops with oil instead of egg wash if you avoid eggs.
• Spicy: Add minced jalapeño or extra chipotle powder to the filling.
• Veggie boost: Stir in extra diced carrots, corn, or spinach with the peas.
• Vegan: Use seasoned mashed beans or crumbled tofu with veggies and vegetable broth in place of chicken.

Ways to Serve Chicken Empanadas Recipe

• Serve with salsa, guacamole, or pico de gallo for dipping.
• Add a side of rice and black beans for a full meal.
• Pack them in lunch boxes with carrot sticks and fruit.
• Set them out on a platter with sour cream, shredded lettuce, and chopped tomatoes.
• Pair with a big green salad and lime vinaigrette for a lighter dinner.

Storage Success

Let the 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 toaster oven for 8 to 10 minutes so the crust turns crisp again. Freeze unbaked empanadas on a tray, then transfer them to a freezer bag and bake from frozen with a few extra minutes. Freeze baked empanadas as well and reheat straight from the freezer until hot in the center.