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    Home » Recipes » Dinner Ideas » Chicken Empanada Recipe

    Chicken Empanada Recipe

    Published: Dec 11, 2022 Modified: May 15, 2023 by Isabel Laessig

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    Jump to Recipe

    My Chicken Empanada Recipe is a deliciously buttery, flaky, and flavorful little pillow of chicken with caramelized onions. This savory chicken hand pie recipe is easy to make ahead of time and bake up for an easy celebration.

    Known as empanadas de Pollo, my tasty-filled pillows are the perfect make-ahead appetizers for parties and the holidays!

    Close up of chicken empanadas on a wooden board
    Jump to:
    • Chicken Empanadas
    • What is an Empanada?
    • Empanada Recipe Dough Ingredients
    • Chicken Empanadas Ingredients
    • How to Make Empanadas
    • How to Assemble Chicken Empanadas
    • Empanada Recipes Tips
    • Types of Empanada Dough
    • Make-Ahead Empanadas Recipe
    • Empanada Recipes FAQs
    • Side Dishes for Chicken Empanadas
    • Best Empanada Recipes
    • 📋 Recipe
    • 💬 Reviews

    Chicken Empanadas

    This is hands down the recipe my family requests over and over for every family gathering. I have made hundreds of them for the holidays and even our summer vacations. They are so perfect for a fun meal or as an appetizer.

    I always make them ahead of time and reheat them when everyone arrives. It is literally impossible to have just one!

    The best empanadas I have ever made! Thank you for this delicious recipe.

    Paul via email
    Cutting dough discs to make empanadas

    What is an Empanada?

    Empanadas are baked or fried hand pies that can have either a savory or sweet filling. You may also hear them referred to as empanaditas, empanadillas, or pastelillos, depending on what country they are from. They are essentially turnover pastries. The name empanada comes from the Spanish term for “wrapped in bread”, they are found by different names in many cultures.

    Empanada Recipe Dough Ingredients

    • all-purpose flour
    • salt
    • granulated sugar
    • unsalted butter melted
    • cold water

    Chicken Empanadas Ingredients

    • vegetable oil
    • onions diced
    • garlic cloves minced
    • boneless, skinless chicken breasts cooked and shredded – shredded chicken recipe
    • paprika
    • ground cumin
    • salt
    • ground black pepper
    • ground red chili
    • hot water

    I love using leftover Thanksgiving turkey for this recipe. It’s the perfect use of leftovers!

    Shredded chicken and empanada filling in a skillet

    How to Make Empanadas

    1. In the bowl of a food processor, combine flour, salt, and sugar. Slowly add in melted butter, followed by enough water to create a soft and smooth dough.
    2. Form the butter pastry dough into a disc, wrap it in plastic, and refrigerate for 1 hour.
    3. 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.
    4. 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: At this point, the chicken empanada filling can be refrigerated until the next day if desired.

    How to Assemble Chicken Empanadas

    1. On a lightly floured surface, roll the butter pastry dough into a thin sheet. 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.
    2. 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.
    3. 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.
      An unbaked chicken empanada with the edge crimped slightly to show how to fold empanadas

    Empanada Recipes Tips

    • Be careful not to over-stuff the pastry, or 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.

    Types of Empanada Dough

    Our recipe uses a homemade dough recipe, but this is optional!

    1. Make your own dough using our recipe.
    2. Use store-bought pie dough.
    3. Use Goya discos -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.

    Make-Ahead Empanadas Recipe

    One of the most convenient things about this recipe is you can prepare the entire recipe ahead of time and then bake it right before your guests arrive. It is a perfect party recipe.

    The empanada dough recipe can be made ahead of time and refrigerated for up to two days in advance. After simmering the chicken empanada filling, it can also be refrigerated overnight.

    Baked chicken empanadas on a wooden serving board next to a bowl of shredded chicken filling

    Empanada Recipes FAQs

    Can you freeze empanadas?

    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 with a quick brushing of egg wash before placing them in the oven. You will need to add 8 to 10 minutes to the baking time.

    Side Dishes for Chicken Empanadas

    • Elotes Mexicanos
    • Corn on the Cob on the Grill
    • Portuguese Rice
    • Instant Pot Rice

    Best Empanada Recipes

    • Caramel Apple Empanadas
    • Pumpkin Empanadas
    • Portuguese Shrimp Empanadas
    • Puerto Rican Empanadas

    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!

    📋 Recipe

    baked empanadas on a wood board

    Chicken Empanadas Recipe

    Isabel Laessig
    This Chicken Empanada Recipe is the perfect way to use leftover chicken! Shredded chicken and caramelized onions are simmered in flavorful spices, then folded in a buttery shortcrust and baked until golden.
    4.70 from 109 votes
    Print Recipe Pin Recipe
    Prep Time 30 minutes mins
    Cook Time 1 hour hr
    Resting Time 1 hour hr
    Total Time 2 hours hrs 30 minutes mins
    Course Main dish or appetizer
    Cuisine South American
    Servings 16 Empanadas
    Calories 213 kcal

    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
    Cooking Conversions

    See our Cooking Conversions Chart for help converting measurements!

    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.
      Mixing empanada dough in a food processor

    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.
      Chicken empanada filling in a skillet

    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. 
      Cutting dough discs to make empanadas
    • 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.
      An unbaked chicken empanada with the edge crimped slightly to show how to fold 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.
      Close up of chicken empanadas on a wooden board

    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.
     

    Nutrition

    Calories: 213kcalCarbohydrates: 18gProtein: 9gFat: 12gSaturated Fat: 7gCholesterol: 51mgSodium: 259mgPotassium: 162mgFiber: 1gSugar: 1gVitamin A: 360IUVitamin C: 1.6mgCalcium: 14mgIron: 1.3mg
    Keyword chicken empanada recipe, chicken empanadanas recipe, chicken empanadas, empanada recipe
    Did you try this recipe?Tag #SundaySupper on social and leave a comment below!
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    Isabel, AKA Family Foodie

    About Isabel Laessig

    Hi! I’m Isabel Laessig, also known as Family Foodie, creator of Sunday Supper Movement and author of the Boujee Steak Cookbook. Sunday Supper is my mission to bring family back around the dinner table. Join me in making family meal-time a tradition to celebrate!

    » About Me

    Reader Interactions

    Comments

    1. Cris Dors says

      April 23, 2021 at 7:21 pm

      5 stars
      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!!

      Reply
      • Em Beitel says

        April 27, 2021 at 3:19 pm

        Wow! That sounds incredible, Cris! Thank you for sharing with us! We’re so glad you enjoyed them.

        Reply
    2. Terry Riesz says

      February 10, 2022 at 10:58 am

      The dough how along before hand can this dough be made?

      Reply
      • Em Beitel says

        March 11, 2022 at 12:15 pm

        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!

        Reply
        • Rosa B. says

          May 25, 2022 at 2:42 pm

          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.

          Reply
          • Em Beitel says

            May 26, 2022 at 1:41 pm

            Rosa, thank you so much! We’re so glad you enjoyed it, that is awesome!

            Reply
    3. Kyle says

      May 06, 2022 at 8:34 pm

      5 stars
      Thid were amazing! Can we add cheese to the filling?

      Reply
      • Em Beitel says

        May 09, 2022 at 11:11 am

        Hi Kyle! We’re so glad you liked it! You could definitely add cheese if you like.

        Reply
    4. Bella says

      August 22, 2022 at 3:47 pm

      Would using homemade chicken broth instead of water in the filling make it too salty? Has anyone done that?

      Reply
      • Em Beitel says

        September 05, 2022 at 10:21 am

        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.

        Reply
      • Tia says

        October 04, 2022 at 9:06 pm

        5 stars
        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.

        Reply
        • Em Beitel says

          October 05, 2022 at 11:21 am

          So glad you like it, Tia! Thank you for trying it out!

          Reply
    5. Lisa says

      August 28, 2022 at 1:23 pm

      Can you fry these empanadas

      Reply
      • Em Beitel says

        August 30, 2022 at 10:52 am

        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.

        Reply
      • Scott w. says

        January 13, 2023 at 10:29 am

        5 stars
        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

        Reply
    6. Wendi says

      November 11, 2022 at 4:39 pm

      5 stars
      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!

      Reply
      • Em Beitel says

        November 14, 2022 at 12:30 pm

        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!

        Reply
    7. Scott w. says

      January 13, 2023 at 9:51 am

      5 stars
      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

      Reply
      • Em Beitel says

        January 13, 2023 at 5:58 pm

        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!

        Reply
      • Dianna says

        April 29, 2023 at 10:57 pm

        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!!

        Reply
    8. Bianca says

      February 23, 2023 at 10:20 am

      5 stars
      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.

      Reply
      • Bianca says

        February 23, 2023 at 10:23 am

        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.

        Reply
      • Em Beitel says

        February 24, 2023 at 3:22 pm

        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.

        Reply

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