If you’re looking for a crowd-pleasing snack or a comforting meal that delivers a burst of flavor with every bite, Chicken Empanadas are your answer! These golden, flaky hand pies are packed with a savory filling of tender chicken, aromatic spices, and just the right touch of fresh herbs. Whether you’re serving them as appetizers for a party or as a fun weeknight dinner, Chicken Empanadas always steal the show with their irresistible combination of crispy crust and juicy, seasoned filling.
Ingredients You’ll Need
Here’s the beauty of making Chicken Empanadas: the ingredients are simple, but each one plays its part in creating a symphony of flavors and textures. From the buttery crust to the spiced chicken, every element brings something special to the table.
- Cooked chicken, shredded: Using leftover or rotisserie chicken makes this filling extra tender and saves time.
- Diced onions: These add a sweet, aromatic base to the filling that enhances every bite.
- Diced red bell pepper: For a pop of color and a slight sweetness that balances the spices.
- Garlic cloves, minced: Fresh garlic brings a bold, savory kick to the mix.
- Ground cumin: Essential for that warm, earthy flavor that makes Chicken Empanadas sing.
- Smoked paprika: Adds a gentle smokiness and depth that elevates the whole dish.
- Chili powder: Just a hint gives the filling a subtle heat and complexity.
- Salt and pepper: Season to taste, bringing all the flavors into perfect harmony.
- Tomato sauce: Provides moisture and a tangy richness to the filling.
- Chopped fresh cilantro: Brightens everything up with a fresh, herbal note.
- Refrigerated pie crusts: Store-bought crusts keep things easy and turn out perfectly crisp every time.
- Egg, beaten: Brushing the tops creates that beautiful, glossy golden finish.
- Olive oil: For sautéing the veggies and building flavor right from the start.
How to Make Chicken Empanadas
Step 1: Prep Your Oven and Pan
Start by preheating your oven to 375°F so it’s nice and hot when your empanadas are ready to bake. Line a baking sheet with parchment paper for easy cleanup and to prevent sticking. Trust me, you’ll thank yourself later when you’re lifting off those beautifully golden Chicken Empanadas with no fuss.
Step 2: Sauté the Veggies
Heat the olive oil in a skillet over medium heat. Toss in the diced onions, red bell pepper, and minced garlic. Sauté for about 3 to 4 minutes, stirring occasionally, until everything is softened and fragrant. This step sets a flavorful foundation for your filling, so don’t rush it!
Step 3: Add Chicken and Spices
Add the shredded chicken to your skillet, followed by cumin, smoked paprika, chili powder, salt, and pepper. Stir in the tomato sauce and chopped cilantro. Let the mixture cook together for another 2 to 3 minutes, just until everything is heated through and well combined. The aroma at this point is absolutely mouthwatering—resist the urge to eat the filling straight from the pan!
Step 4: Assemble the Empanadas
Roll out your refrigerated pie crusts on a lightly floured surface and cut them into 4 to 5 inch circles. Place about 2 tablespoons of the chicken mixture in the center of each round. Fold the dough over to create a half-moon shape, then press the edges with a fork to seal. This not only keeps the filling inside but gives your Chicken Empanadas that classic, rustic look.
Step 5: Brush and Bake
Arrange the empanadas on your prepared baking sheet. Brush the tops with beaten egg for a glossy, golden finish. Bake for 20 to 25 minutes, until the crusts are puffed and beautifully browned. Serve warm and watch as everyone rushes in for seconds!
How to Serve Chicken Empanadas
Garnishes
Chicken Empanadas are delicious straight from the oven, but a few thoughtful garnishes can take them to the next level. Sprinkle with a bit more chopped cilantro or fresh parsley for a burst of color and brightness. A squeeze of lime over the top adds a zesty kick that wakes up all the flavors.
Side Dishes
Pair your Chicken Empanadas with simple sides that complement their bold taste. A crisp green salad with avocado and a citrusy dressing is always a hit, or go for classic Latin American rice and beans. Dipping sauces like salsa, sour cream, or chimichurri are the perfect finishing touch for dunking each bite.
Creative Ways to Present
Serve Chicken Empanadas as part of a festive appetizer platter with other hand-held treats, or arrange them in a basket lined with a colorful napkin for a casual family dinner. For parties, try mini versions for easy mingling—just cut smaller rounds of dough and fill them with a teaspoon of the chicken mixture.
Make Ahead and Storage
Storing Leftovers
If you have any Chicken Empanadas left (which is rare!), let them cool completely before storing. Place them in an airtight container and keep them in the refrigerator for up to three days. They’re just as tasty reheated and make a fabulous grab-and-go lunch.
Freezing
Empanadas freeze beautifully, making them an ideal make-ahead snack. Assemble them as usual but don’t bake—just lay them out on a baking sheet and freeze until firm, then transfer to a freezer bag. When you’re ready, bake straight from frozen, adding a few extra minutes to the cooking time.
Reheating
To reheat Chicken Empanadas, pop them in a 350°F oven for about 10-12 minutes until warmed through and crisp. Avoid the microwave if you can—the oven keeps that crust nice and flaky, just like fresh-baked.
FAQs
Can I use rotisserie chicken for Chicken Empanadas?
Absolutely! Rotisserie chicken is a fantastic shortcut and adds extra flavor. Just shred it and use as directed in the recipe for a quick and tasty filling.
How can I make Chicken Empanadas spicier?
If you like things a bit fiery, add some finely chopped jalapeños or a dash of your favorite hot sauce to the filling. You can also increase the chili powder for an extra kick.
What type Appetizer, Main Course
Store-bought refrigerated pie crusts are super convenient and bake up beautifully flaky. If you prefer, you can use homemade pie crust or even try a gluten-free version to suit your needs.
Can I bake Chicken Empanadas ahead of time?
Yes! You can fully bake the empanadas and store them in the fridge or freezer. Reheat in the oven before serving and they’ll be just as delicious as fresh.
Are Chicken Empanadas good for meal prep?
They’re perfect for meal prep! Make a batch, store in the fridge or freezer, and enjoy a hot, savory snack or meal anytime with minimal effort.
Final Thoughts
There’s something truly special about the first bite of a freshly baked Chicken Empanada—the flaky crust, the juicy, flavorful filling, and the promise of comfort in every mouthful. I hope you’ll give these Chicken Empanadas a try and share them with those you love. Happy baking, and enjoy every savory, satisfying bite!
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Chicken Empanadas Recipe
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 12 empanadas
- Category: Appetizer, Main Course
- Method: Baking, Sautéing
- Cuisine: Latin American
- Diet: Non-Vegetarian
Description
These delicious Chicken Empanadas are a perfect handheld treat featuring tender shredded chicken mixed with sautéed vegetables and spices, all encased in a flaky, golden pie crust. Ideal for appetizers or a main course, they are baked to crispy perfection and full of Latin American flavors.
Ingredients
Filling
- 2 cups cooked chicken, shredded
- 1/2 cup diced onions
- 1/2 cup diced red bell pepper
- 2 garlic cloves, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon chili powder
- Salt and pepper to taste
- 1/4 cup tomato sauce
- 1/4 cup chopped fresh cilantro
Dough and Topping
- 1 package refrigerated pie crusts (2 crusts)
- 1 egg, beaten (for egg wash)
Cooking
- 1 tablespoon olive oil
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
- Sauté Vegetables: Heat 1 tablespoon of olive oil in a skillet over medium heat. Add diced onions, red bell pepper, and minced garlic. Cook, stirring occasionally, for about 3–4 minutes until the vegetables are soft and fragrant.
- Add Spices and Chicken: Stir in the shredded chicken, ground cumin, smoked paprika, chili powder, salt, and pepper. Mix well to evenly coat the chicken with the spices.
- Add Tomato Sauce and Cilantro: Pour in the tomato sauce and fold in the chopped fresh cilantro. Continue cooking for 2–3 minutes until the mixture is heated through and flavors meld.
- Prepare Dough Circles: Roll out the refrigerated pie crusts on a clean surface. Using a 4–5 inch round cutter or a similarly sized bowl, cut out circles from the dough.
- Assemble Empanadas: Spoon about 2 tablespoons of the chicken filling onto the center of each dough circle. Fold the dough over to create a half-moon shape and press the edges firmly with a fork to seal, preventing the filling from leaking.
- Apply Egg Wash: Brush the tops of each empanada with the beaten egg to help achieve a golden and shiny crust when baked.
- Bake: Place the empanadas on the prepared baking sheet and bake in the preheated oven for 20–25 minutes, or until the crust is golden brown and cooked through.
- Serve: Let the empanadas cool slightly before serving warm. Enjoy them with your favorite dips like salsa, sour cream, or chimichurri sauce.
Notes
- Empanadas can be made ahead and frozen before baking for convenient meals later.
- For a spicier filling, add chopped jalapeños or a dash of hot sauce along with the spices.
- Serve with salsa, sour cream, or chimichurri for added flavor and dipping options.
- If gluten-free, substitute the refrigerated pie crust with a gluten-free variety to suit dietary needs.
Nutrition
- Serving Size: 1 empanada
- Calories: 210
- Sugar: 2g
- Sodium: 310mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 11g
- Cholesterol: 40mg
