chicken empanadas often look trickier than they really are. I used to think you needed a special pastry class to pull them off, but after a few cozy Sunday trials, I found a version that’s simple, fast, and ridiculously satisfying. Think tender, spiced chicken tucked into a warm pocket with flaky edges that snap just a little when you bite in. These are the kind of hand pies you can make on a weeknight, stash for snacks, or bring to a game night. If you’ve got leftover chicken and a sheet of dough, you’re already halfway there. Let me show you how to make them foolproof, flavorful, and fun. 
Key Ingredients for Chicken Empanadas
This recipe is all about balance. You want savory, a touch of heat, and a little brightness so every bite pops. Here’s what I reach for and why it works.
- Cooked chicken: Shredded or chopped. Rotisserie is your best friend for quick prep.
- Onion and garlic: The flavor base. Soften them well so there’s no crunch.
- Bell pepper: Adds color and subtle sweetness.
- Tomato paste: Concentrated umami. Just a spoon or two gives depth.
- Spices: Cumin, smoked paprika, oregano, and a pinch of chili powder. Keep it warm, not overwhelming.
- Fresh cilantro or parsley: For brightness. Optional if you’re not into herbs.
- Cheese: A handful of shredded Monterey Jack or mozzarella melts like a dream.
- Empanada dough: Store-bought discs, pie crust, puff pastry, or homemade dough.
- Egg wash: One egg plus a splash of water for that shiny, golden finish.
- Oil or butter: A little for cooking the filling and brushing edges if you like extra color.
If you’re new to chicken empanadas, start with rotisserie chicken and pre-made dough. You’ll focus on flavor without fussing over dough technique. The spices do a lot of the heavy lifting, and the cheese ties everything together into a creamy, savory filling.
Options for Empanada Dough
There are a few ways to handle the dough, and they all work. Pick what fits your time and comfort level.
Pre-made empanada discs: Easiest option. These are the right thickness and size. No rolling needed.
Pie crust: Reliable and accessible. It bakes up crisp with a tender bite. Roll slightly thinner for a better seal.
Puff pastry: Flaky and buttery. It puffs more, so go light on filling and seal well with a fork.
Homemade dough: If you’re in the mood, mix flour, salt, cold butter, and a splash of vinegar and water into a soft dough. Rest it in the fridge, then roll and cut into circles.
For beginners, I suggest pre-made discs or pie crust. You can always step up to homemade dough later. If you’re into quick, fun dinners that bake up crispy, you might also enjoy these baked chicken tacos for another easy, crowd-pleasing night.
Step-by-Step Instructions to Make Chicken Empanadas
Make the Filling
Warm a skillet with a little oil over medium heat. Add onion and cook until soft and translucent, about 4 minutes. Stir in garlic and bell pepper for another 2 minutes. Season with cumin, smoked paprika, oregano, salt, and a pinch of chili powder. Add tomato paste and cook it out for 1 minute to remove any tinny taste.
Mix in the shredded chicken and a splash of water or chicken broth to loosen. You’re looking for a moist, scooping consistency, not watery. Taste and adjust salt. Stir in chopped cilantro or parsley off heat. Let it cool 5 to 10 minutes so the steam doesn’t mess with your dough.
Shape and Fill
Preheat oven to 400°F and line a baking sheet with parchment. Lay out your dough circles. Add 1 to 2 tablespoons of filling to the center of each, then top with a pinch of cheese. Don’t overfill or you’ll struggle to seal.
Brush a little water around the edge of the dough. Fold into a half moon. Press the edges to seal, then crimp with a fork or pinch into a rope edge. This helps keep the juices inside and looks cute too.
Transfer to the baking sheet. Brush lightly with egg wash for color and shine. Cut a tiny slit on top for steam to escape.
Bake or Air Fry
Bake at 400°F for 18 to 22 minutes, until deep golden and crisp. If using puff pastry, check a bit earlier. For an air fryer, cook at 375°F for 10 to 12 minutes, in batches, until golden. Either way, let them cool a few minutes before biting in so the filling sets and you don’t burn your tongue.
“I made a double batch on Sunday and reheated them all week. The edges stayed flaky, and the filling didn’t dry out. My kids ate them without dipping sauce, which never happens.”
When they come out, the tops should look glossy and the bottoms should feel firm. If they feel soft, bake 2 to 3 minutes longer. That extra time really nails the texture.
Storage Tips and Serving Suggestions
Storage
Let empanadas cool completely before storing. Keep them in an airtight container in the fridge for up to 4 days. To freeze, arrange in a single layer on a sheet pan until solid, then move to a freezer bag. They reheat beautifully straight from the freezer at 350°F for about 15 to 20 minutes. If you like set-and-forget comfort food for busy weeks, you might also love this cozy crockpot chicken pot pie as another make-ahead hero.
Serving
Empanadas are extremely dip-friendly. Here are a few simple ideas:
- Creamy avocado sauce: Smash avocado with lime juice, salt, and a spoon of yogurt.
- Salsa: Fresh pico or your favorite jarred salsa gets the job done.
- Spicy mayo: Mayo, hot sauce, and a squeeze of lime.
- Side salad: Quick greens with olive oil, lemon, and a pinch of salt for contrast.
- Rice and beans: Hearty, budget friendly, and perfect for a full dinner plate.
For gatherings, I set out a trio of dips and watch them vanish. Bonus tip: keep a few extra in the oven on warm so the tray stays stocked with hot, fresh pies.
Recipe Variations and Ideas
Once you’ve got the base down, play with the filling. A few tweaks can give you a brand new vibe without extra stress.
- Cheesy jalapeño chicken: Add chopped pickled jalapeños and extra cheese for a mild kick.
- Chipotle lime: Stir in chipotle in adobo and a squeeze of lime for smoky brightness.
- Veggie-loaded: Add corn and black beans for texture and color.
- Buffalo style: Toss chicken with buffalo sauce, then add a little cream cheese to mellow the heat.
- Breakfast empanadas: Mix scrambled eggs, chicken, and cheese for a morning grab-and-go.
If you love easy bakes with bold flavors, check out this comfort-filled casserole night idea too: creamy garlic parmesan chicken bake. It’s simple and satisfying, like a cousin to these portable pies.
Pro tip: Keep the filling slightly moist so it doesn’t dry out while baking. If it looks dry, stir in a spoon of broth or a dollop of salsa. Too wet, and you’ll get leaks. Aim for a soft scoop that holds together.
Common Questions
How do I keep the empanadas from opening while baking?
Seal the edges with a little water, press firmly, then crimp with a fork. A small steam slit helps prevent bursting.
Can I make them ahead?
Yes. Assemble and freeze unbaked. Bake from frozen at 375 to 400°F until golden, adding a few extra minutes.
What protein can I swap for chicken?
Turkey, shredded beef, or sautéed mushrooms work well. Keep the same seasoning profile and adjust salt.
What sauce pairs best?
I love a quick lime yogurt sauce or spicy mayo. Salsa verde is also excellent with the warm spices.
Can I pan-fry instead of baking?
Yep. Shallow fry in neutral oil over medium heat until golden on both sides. Drain on paper towels for a crisp finish.
A warm flaky bite you’ll want on repeat
Once you try these, you’ll see why I keep a stash of dough in the fridge. The filling is simple, the texture is spot on, and the first bite always brings a little happy silence at the table. If you want to dig deeper or compare methods, this classic Chicken Empanadas Recipe is a solid reference, and I also like the tips in Chicken Empanadas | The Modern Proper. For a fun twist, try smoky and sweet Barbecue Chicken Empanadas next time. Now grab your dough, warm up that oven, and make a batch of chicken empanadas that taste like a weekend win even on a Tuesday.