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Buttery, flaky, and packed with flavor, Chicken Empanadas are easy to make ahead and a total crowd-pleaser! Enjoy this comforting and convenient recipe for everything from weeknight dinner meal prep to parties.
Jump to:
- Ingredients in Chicken Empanadas
- Types of Empanada Dough
- How to Make Chicken Empanadas
- Isabel's Top Tips for Making Chicken Empanadas
- Make-Ahead Instructions
- Top Reviews
- FAQ
- Troubleshooting Common Problems
- How to Store Chicken Empanadas
- How to Reheat Chicken Empanadas
- What to Serve with Empanadas
- Empanada Recipes
- Chicken Empanada Recipe
- Reviews
If there's one recipe my family begs for at every gathering, it's these homemade chicken empanadas. After years of perfecting the filling and flaky dough, they've become a must-have for every summer trip and celebration.
But these chicken empanadas aren't just for special occasions - they're perfect for a weeknight dinner or stocking up your freezer with something easy but homemade!
The filling is tender shredded chicken mixed with warm spices and sweet caramelized onions, tucked into a melt-in-your-mouth buttery pastry that bakes up to golden perfection. No one can stop at just one!
Ingredients in Chicken Empanadas
For the Filling:
- Shredded chicken breast - use leftover rotisserie, poached, or roasted chicken. I sometimes make my shredded chicken ahead and even love using leftover Thanksgiving turkey for this recipe. It's the perfect use of leftovers!
- Sweet yellow onions - caramelized for deep, rich flavor. I love caramelized onions!
- Colorful bell peppers - adds sweetness and texture. Use any kind you like, or a mix!
- Fresh garlic cloves - minced for aromatic depth. You can also use garlic paste.
- Fresh cilantro - brightens the entire filling, but optional if you don't like cilantro.
- Tomato paste - adds umami and rich color
- Chicken bouillon - intensifies the savory chicken flavor
- Warm spices - paprika, cumin, onion powder, garlic powder, and chili
For the Dough:
- All-purpose flour - creates the perfect tender-crispy texture
- Cold unsalted butter - essential for flaky layers
- Cold water - helps bind the dough without making it tough
- Salt and sugar - balances flavors in the pastry
Follow my step-by-step empanada dough instructions if you're making your dough from scratch!
Types of Empanada Dough
Our recipe uses a homemade dough recipe, but this is optional!
- Make your own dough using our recipe.
- Use store-bought pie dough.
- Use Goya discos -The easy empanada recipe! You can find these in the freezer section of your grocery store along with other international foods.
We have tried this recipe using all three types of empanada dough and they are all equally delicious. The homemade empanada dough is a little more buttery and flaky, but pie dough and Goya discos also work really well when in a rush.
Follow my step-by-step instructions on how to make empanada dough. If using Goya discos instead of making your own empanada dough recipe, make sure to thaw them for at least 30 minutes before making the filling, so they're ready to bake when you need them.
How to Make Chicken Empanadas
Making the Filling
- In the bowl of a food processor, combine flour, salt, and sugar. Slowly add melted butter and water to create a soft, smooth dough.
- Form the butter pastry dough into a disc, wrap it in plastic, and refrigerate for 1 hour.
- Drizzle oil in a large pan over medium-low heat. Add onion and cook, stirring occasionally, until golden and caramelized. Add garlic and cook until just fragrant.
- Stir in shredded chicken and season with paprika, cumin, salt and pepper, and ground chili. Add water and cook, uncovered, until most has evaporated. Remove from heat and allow to cool.
Make-ahead tip: The chicken empanada filling can be refrigerated until the next day if desired.
Assembling the Chicken Empanadas
- Roll the butter pastry dough into a thin sheet on a lightly floured surface. Use a circular cutter to cut out circles of dough. If you don't have one, use a small plate or bowl and cut around it as a guide. If using Goya Discos, skip this step.
- Place the chicken filling in the center of each circle. Brush the edges lightly with a little beaten egg, fold the dough over the filling, and press the edges together to seal.
- Seal completely using the tines of a fork or create a rope appearance by pulling the edge out slightly and folding over, starting from one end and finishing at the opposite side. Repeat until all are folded and sealed.
Isabel's Top Tips for Making Chicken Empanadas
- Be careful not to over-stuff the pastry; the crust may become difficult to close and split open while baking.
- I made the edges look like a rope by pulling the edge out slightly and folding them over, starting from one end and finishing at the opposite side.
- You can also use a fork to crimp the edges or an empanada press. Whichever method you use, the important part is to make sure they are completely sealed to keep the chicken filling inside.
Make-Ahead Instructions
One of the most convenient things about this recipe is that you can prepare the entire recipe and bake it right before your guests arrive. It is a perfect party recipe.
The empanada dough recipe can be made and refrigerated for up to two days in advance. After simmering the chicken empanada filling, it can also be refrigerated overnight.
Top Reviews
This was delicious!!
I followed the recipe almost exactly (I added some shredded cheese) and everything turned out great.
Thank you for the recipe. - Jill
Your photos and step-by-step instructions were a BIG HELP. I followed your recipe exactly, it was a lot easier than I imagined, and it blew my culinary horizons out of the water. - Dixie
Absolutely amazing. Thanks you!! - Cris
This filling is really good. - Tia
These were delicious, the dough and filling were exactly what I was looking for. - Wendi
See them all here→ or keep scrolling to the comments section below!
FAQ
Yes! After assembling and sealing them, you can arrange them in a single layer on a parchment-lined baking sheet, unbaked, and freeze until solid.
Transfer to a freezer-safe bag and freeze for up to three months. You can bake them straight out of the freezer by quickly brushing egg wash before placing them in the oven. You will need to add 8 to 10 minutes to the baking time.
You absolutely can! I love using my leftover chicken recipes in the filling. I always make this dish after Thanksgiving using leftover turkey.
You can use either breast or thigh or a combination. As long as you debone your chicken, it will all be delicious.
Absolutely. Try making these empanadas with shredded turkey or shredded pork. You could also forego the meat and use chopped up mushrooms.
Troubleshooting Common Problems
- Dough cracking - add more cold water, one tablespoon at a time
- Filling leaking out - improve sealing technique and don't overfill
- Soggy bottom crust - ensure filling is completely cooled before assembly
- Uneven browning - rotate baking sheets halfway through cooking
- Tough dough - avoid overworking and keep ingredients cold
How to Store Chicken Empanadas
- Cool them: Let the chicken empanadas cool down to room temperature after cooking.
- Use an airtight container: Place the cooled empanadas in an airtight container or a resealable plastic bag.
- Refrigerate: If you plan to eat them within a few days, store them in the fridge. They should stay fresh for 4 days.
- Freeze: For longer storage, individually wrap the empanadas in plastic wrap or foil, then put them in an airtight container or freezer bag. Label and date the container. They can stay frozen for 2 months.
How to Reheat Chicken Empanadas
- Oven or Toaster Oven:
- Preheat your oven or toaster oven to 350°F (175°C).
- Place the empanadas on a baking sheet or oven-safe tray.
- Heat them for about 10-15 minutes or until they are heated through and the crust becomes crispy again.
- Microwave (for a quicker but less crispy result):
- Place the empanadas on a microwave-safe plate.
- Microwave them in 20-30 second intervals until they're heated to your liking. Be cautious not to overheat them, as they may become soggy.
- Air Fryer (for a quick and crispy result):
- Preheat your air fryer to 350°F (175°C).
- Place the empanadas in a single layer in the air fryer basket.
- Heat for about 3-5 minutes, checking periodically until they are heated through and the crust turns crispy.
What to Serve with Empanadas
Dipping Sauces
Side Dishes
Empanada Recipes
For more tips on cooking the best chicken recipes, check out my Chicken Temperature Chart, complete with a cooking guide - and try my Chicken Fajitas!
Remember, the secret to exceptional empanadas lies in taking your time with the filling and not rushing the sealing process. Once you master this technique, you'll find yourself making batch after batch - they're that crave-worthy!
Don't forget to experiment with different dipping sauces and make extra to freeze for those busy weeknights when you need something special.
Chicken Empanada Recipe
Ingredients
Crust:
- 2 ¾ cups all-purpose flour
- ½ teaspoon salt
- Pinch granulated sugar
- ¾ cup unsalted butter - melted
- ½ cup cold water
Chicken filling:
- 2 tablespoons vegetable oil
- 2 medium onions - diced or thinly sliced
- 3 garlic cloves - minced
- 1 pound boneless, skinless chicken breasts - cooked and shredded
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon ground red chili
- 1 cup hot water
Topping:
- 1 egg - beaten
Instructions
To make the empanada dough:
- In the bowl of a food processor fitted with a dough blade, combine the flour, salt, and sugar. Slowly add in the melted butter, followed by enough water to create a soft and smooth dough.Form the dough into a disc, wrap in plastic and refrigerate for 1 hour.
To make the empanada filling:
- Drizzle the oil in a large pan over medium-low heat. Add the onion and cook, stirring occasionally, until golden and caramelized, 15-20 minutes. Add the garlic and cook until just fragrant, 30 seconds to 1 minute.Stir in the shredded chicken and season with the paprika, cumin, salt, black pepper, and ground chili. Add the water, bring to a simmer, and cook, uncovered, until most of the water has evaporated, 20-30 minutes. Remove from heat and allow to cool to room temperature. At this point, the filling can be refrigerated until the next day if desired.
To assemble and bake the chicken empanadas:
- Preheat oven to 350˚F. Line two baking sheets with parchment or lightly grease.On a lightly floured surface, roll the dough into a thin sheet. Use 4 ¾ inch circular cutter to cut out circles of dough.
- Place about 2 tablespoons of the cooled chicken mixture in the center of each circle. Brush the edges lightly with a little beaten egg, fold the dough over the filling, and press the edges together to seal. Seal completely using the tines of a fork or create a rope appearance by pulling the edge out slightly and folding over, starting from one end and finishing at the opposite side. Repeat with remaining empanadas.
- Place the empanadas two inches apart on the prepared baking sheets. Brush the tops with beaten egg and bake until golden, 20-25 minutes.
Notes
- Be careful not to overfill the empanadas or the crust may become difficult to close and even break open while baking.
- To seal the empanadas, I made a rope appearance by pulling the edge out slightly and folding over, starting from one end and finishing at the opposite side. You can also use a fork to crimp the edges. Whichever technique is used, the important part is to make sure the empanadas are completely sealed along the edges to keep the chicken filling inside while baking.
Cris Dors says
I made these with a rotisserie chicken that I shredded, added all your ingredients plus some diced potatoes. I let it simmer til they were soft and then speed chilled it in an ice bucket. I defrosted some Goya disc's and used my empanada press. I fried instead of baked, around 2 min each side until theybwere golden and placed them om rack to drip and cool. Absolutely amazing. Thanks you!!
Em Beitel says
Wow! That sounds incredible, Cris! Thank you for sharing with us! We're so glad you enjoyed them.
Terry Riesz says
The dough how along before hand can this dough be made?
Em Beitel says
Hi Terry! I would recommend refrigerating this dough wrapped in plastic wrap for no more than 2 days in the refrigerator, best if it's only 1 day ahead of time. Enjoy!
Rosa B. says
I found the Goya dough for Baking and it comes out perfect I even used it with Guava and the Fresh Cheese and OMG it’s to die for.
Em Beitel says
Rosa, thank you so much! We're so glad you enjoyed it, that is awesome!
Kyle says
Thid were amazing! Can we add cheese to the filling?
Em Beitel says
Hi Kyle! We're so glad you liked it! You could definitely add cheese if you like.
Bella says
Would using homemade chicken broth instead of water in the filling make it too salty? Has anyone done that?
Em Beitel says
Hi Bella! We have not tried this, but I think it should work out - I would leave the salt out of the filling mixture if using an already-salted broth.
Tia says
I did that and it turned out tasty (I do like salt though haha). Likely depends on the broth too but it helped turn up the flavors of the chicken + onions together.
This filling is really good.
Em Beitel says
So glad you like it, Tia! Thank you for trying it out!
Jill says
This was delicious!!
I followed the recipe almost exactly (I added some shredded cheese) and everything turned out great.
Thank you for the recipe.
Isabel Laessig says
So glad you enjoyed it, Jill! Thank you!
Lisa says
Can you fry these empanadas
Em Beitel says
Hi Lisa! Certainly, you could fry them if you'd like! Fill your pan with enough oil to cover the empanadas halfway. Fry them on one side until golden brown, then flip and fry the other.
Scott w. says
FYI - Goya makes three kinds of Empanada dough - Frying, Baking, and one that is good for both. I like to fry mine and I always buy the Goya dough for frying.
Scott
Wendi says
These were delicious, the dough and filling were exactly what I was looking for. One question though, for the “ground red chili” are you calling for chili powder, cayenne pepper, or crushed red pepper? I can’t remember which one I chose last time I made this. Thanks!
Em Beitel says
Hi Wendi! We're so glad you enjoyed it! I would use chili powder, but actually, I do think you could also use cayenne, so use whichever you prefer. Thank you!
Scott w. says
Great recipe!
I added a little southwestern "tweak" to it. If in season, (August and Sept), I roast up some fresh Hatch green chili peppers and create a thin paste. I add the equivalent of 6 large hatch peppers to the recipe by blending it together.
When the peppers are not in season I use store-bought flame roasted hatch chili salsa in a jar; It is by "505". I add about 4-6 ounces of reduced sauce to the filling. I reduce it so it isn't so runny, but it is still not a paste like when made fresh.
FYI - Hatch peppers are not hot. They just taste great. I have substituted Anaheim Peppers and that works well, but not quite the same flavor as Hatch.
Thanks,
Scott
Em Beitel says
That sounds delicious, Scott! Thank you so much for sharing with us. I'll have to try them this way next time! We're very glad you enjoyed the recipe, as well!
Dianna says
Actually, Scott, Hatch peppers can be mild, medium, hot, and very hot. If you look at the canned Hatch chilies in the store, you will see that there is a heat rating. If you buy fresh Hatch peppers at the grocery store, they are usually labeled mild, medium and hot. Folks should be aware of this, especially if they are sensitive to spicy food like my mom who can't tolerate any heat whatsoever. I would highly recommend using Hatch chilies if you can find them. They are quite tasty!!
Bianca says
I really enjoyed this recipe. When I had empanadas in San Felipe they had potato in them, I decided to add potato to mine as well and it was great. I also made this with left over rotisserie chicken from Costco and it was good. I would definitely make this again. I did end up frying them since they didn’t look as toasty like in the picture and it made them look better. I did have a problem after I got my original circles out of the rolled out dough because the dough didn’t want to stick back together, but I made it work. I will probably add more salt the next time I do this, but I definitely recommend this recipe. Thank you.
Bianca says
I also did use curry powder instead of cumin and I used red chili flakes instead of grounded red chili. I didn’t measure any of the spices as well I just eye balled it.
Em Beitel says
That is so awesome, Bianca! We're so glad you enjoyed it! We add potatoes to our Beef Empanadas and love them - I can imagine they're delicious in this recipe too! Thank you for your comment.
Dixie says
Hello Isabel, I found this website while I was searching for something authentic to go with a bottle of Argentinian wine, after reading that empanadas are a big thing in Argentina. I’ve never knew what an empanada was before…but I went ahead and made these last night. And I have to say that these things turned out fantastic! Your photos and step-by-step instructions were a BIG HELP. I followed your recipe exactly, it was a lot easier than I imagined, and it blew my culinary horizons out of the water. I also included some homemade chimichurri for a dipping sauce, which was another new experience for me. I must get out more often…haha!
THANK YOU SO MUCH for this recipe and all your info!
Isabel Laessig says
Dixie, thank YOU so much! This comment made my day. I am so glad you enjoyed it. I love these empanadas so much that I swear I could eat them cold. We have some beef empanadas too - try those next and let me know what you think? Here's a link: https://sundaysuppermovement.com/baked-puerto-rican-meat-pies-plus-savory-and-sweet-pie-recipes-sundaysupper/
Kate says
First time making Empanadas… and these were such a hit! No issues following the recipe and even added a pinch of shredded cheese on top when serving. I did use one less onion than suggested, but the expected servings were still on point. Everyone remarked at how amazing the chicken flavor was and how light they were with the dough being baked instead of fried! Really, these are so delicious. Thank you!!
Isabel Laessig says
This makes me so happy Kate! I am so happy you enjoyed my empanadas.Thank you for letting me know.