Few things light up a table like Chicken Empanadas do—these golden, savory hand pies are pure comfort wrapped in a flaky crust! Each bite is an irresistible mix of tender shredded chicken, bell pepper, onion, and a swirl of warm spices, all spun together with a little cheese for that perfect melt. Chicken Empanadas have a magical way of turning an ordinary meal into a festive occasion, and they’re as delicious at a party as they are fresh from the oven for a family dinner.
Ingredients You’ll Need
Chicken Empanadas are as joyful to make as they are to eat, especially since their ingredients are simple yet purposeful. Each element, from the spices to the cheese, works together to deliver bold, authentic flavor and color to every bite.
- Cooked shredded chicken: The star of the filling—use rotisserie chicken or leftovers for extra convenience and flavor.
- Olive oil: Helps sauté the vegetables, lending depth and a healthy sheen to the filling.
- Finely chopped onion: Adds natural sweetness and a touch of texture when sautéed.
- Garlic, minced: Brings aromatic warmth that can’t be skipped!
- Diced red bell pepper: Sweet, vibrant red bell pepper adds color and a little crunch.
- Ground cumin: Earthy spice that gives Chicken Empanadas their unmistakably savory Latin flavor.
- Smoked paprika: A smoky hint that takes these over the top—regular paprika works in a pinch.
- Salt: Essential for bringing all flavors into harmonious balance.
- Black pepper: Adds a mild kick and earthy undertone.
- Chopped fresh cilantro: Fresh, herbal brightness to finish the filling.
- Shredded cheddar or Monterey Jack cheese: Melty, cheesy goodness with a bit of tang—omit for dairy-free.
- Refrigerated pie crusts or empanada dough rounds: Flaky, buttery envelopes for all that flavor—these make prep ultra easy.
- Egg, beaten (for egg wash): Brushing the tops guarantees a gorgeously golden and crisp finish.
How to Make Chicken Empanadas
Step 1: Sauté the Vegetables
Preheat your oven to 400°F (200°C) and get your baking sheet ready with parchment paper. In a large skillet, warm up the olive oil over medium heat. Toss in the onions and red bell pepper and let them cook, stirring occasionally, for about three to four minutes until they’re soft and fragrant. Add the garlic and cook for just one more minute—your kitchen will already smell amazing!
Step 2: Add Chicken and Spices
Now, stir in the shredded chicken, cumin, smoked paprika, salt, and pepper. Continue cooking everything for two minutes, making sure the chicken is fully coated with the spices and heated through. The spices bloom in the oil, infusing every bite of your Chicken Empanadas with glorious flavor.
Step 3: Finish the Filling
Remove the skillet from the heat. Sprinkle in the fresh chopped cilantro and shredded cheese, then stir until the cheese melts and everything looks well combined. This filling is bold, savory, a little cheesy, and absolutely packed with irresistible aromas.
Step 4: Prepare the Dough
Unroll your refrigerated pie crusts (or empanada dough, if using) and use a 4- to 5-inch round cookie cutter, jar lid, or bowl to cut out circles. Gather any scraps, re-roll, and cut again until you have about 12 rounds. If the dough feels too soft, pop it in the fridge for a few minutes—it’ll be much easier to handle.
Step 5: Fill and Shape the Empanadas
Spoon about two tablespoons of the chicken filling onto the center of each dough circle. Carefully fold each round into a half-moon shape, being gentle but firm as you pinch the edges together. Seal each empanada by pressing the edges with a fork—the little ridges make them look extra charming and ensure no filling escapes.
Step 6: Bake to Golden Perfection
Arrange the formed empanadas on your lined baking sheet. Brush each one with the beaten egg to guarantee a shiny, golden crust that practically begs you to take a bite. Slide them into the oven and bake for 18 to 22 minutes, or until they’re beautifully golden. Let them cool slightly—just enough not to burn your fingers—then serve and enjoy!
How to Serve Chicken Empanadas
Garnishes
These Chicken Empanadas look gorgeous as is, but you can take them up a notch with a flourish of fresh chopped cilantro or a sprinkle of extra cheese on top. A squeeze of lime over the plate brings a lovely zing that brightens every bite.
Side Dishes
Pair Chicken Empanadas with classic Latin sides—think a crisp, tangy cabbage slaw or a scoop of creamy guacamole. They’re fantastic next to spiced black beans, a fresh corn salad, or simply with bowls of salsa and sour cream for dipping.
Creative Ways to Present
Serve Chicken Empanadas piled high on a rustic wooden board or tucked into a basket lined with a colorful tea towel. For parties, try arranging them around a trio of dipping sauces—salsa verde, smoky chipotle crema, and chunky guacamole add a festive touch and keep everyone coming back for more!
Make Ahead and Storage
Storing Leftovers
Cooling your leftover Chicken Empanadas completely before storing is key. Place them in an airtight container and refrigerate for up to three days—they’ll keep their flavor and texture, making tomorrow’s lunch a treat!
Freezing
One of the best things about Chicken Empanadas is how freezer-friendly they are. Assemble the empanadas up to the sealing step, place them on a baking sheet to freeze individually, and once frozen, transfer to a zip-top bag. You can bake them straight from the freezer, just give them 5–7 extra minutes in the oven—perfect for sudden snack cravings or unexpected guests.
Reheating
For the tastiest leftovers, reheat Chicken Empanadas in a 350°F (175°C) oven for 10–12 minutes until hot and crispy. Skip the microwave if possible—it can make the crust a little soggy. If you must, microwave in 30-second bursts and finish in a hot pan for a little crispness.
FAQs
Can I use rotisserie chicken for the filling?
Absolutely! Rotisserie chicken is a lifesaver for Chicken Empanadas. It’s juicy, flavorful, and saves a ton of prep time—plus, you can use both white and dark meat for added richness.
What if I don’t have empanada dough rounds—can pie crust really work?
Yes, store-bought pie crusts are a fantastic shortcut and bake up beautifully flaky. If you’re feeling adventurous, homemade empanada dough works too, but don’t stress—pie crust makes Chicken Empanadas weeknight-friendly!
Can I make them dairy-free?
Simply leave out the shredded cheese from the filling, and you’ll have delicious dairy-free Chicken Empanadas. All the spices, chicken, and veggies provide plenty of flavor on their own.
What dips go best with Chicken Empanadas?
Try bright, punchy salsas, smoky chipotle crema, or a dollop of cool sour cream. Guacamole is always a crowd-pleaser, and even hot sauce works if you want a kick!
Can I prepare the filling ahead of time?
Yes, you can make the chicken filling up to two days in advance. Just store it covered in the refrigerator, and assemble the empanadas when you’re ready—perfect for meal prep or party planning.
Final Thoughts
If you’re looking for a fun, flavorful way to spice up your routine or wow your guests, Chicken Empanadas are the answer. They’re endlessly adaptable, playful to present, and guaranteed to disappear fast. Give them a try—your kitchen will smell incredible, and you’ll have a new go-to favorite in your repertoire!
