Shredded Chicken Empanadas

time to make

"I made these with a rotisserie chicken. Absolutely amazing. Thank you!!" -Cris Dors

You will need...

Crust: All-purpose flour Salt Sugar Unsalted butter Cold water

Yeast Package

You will need...

Chicken filling: Vegetable oil Onions  Garlic  Boneless, skinless chicken Paprika Ground cumin Salt Ground black pepper Ground red chili Hot water Topping: Egg beaten

Yeast Package

It's so easy!

This savory chicken hand pie recipe is easy to make ahead of time and bake up for an easy celebration!

Flour Bowl

In a food processor, combine flour, salt, and sugar. Add melted butter, followed by water. Form into a disc, wrap in plastic and refrigerate.


Drizzle oil in a pan over medium-low. Add the onion and cook, 15-20 minutes. Add garlic and cook for 30 seconds.


Stir in chicken and season with paprika, cumin, salt, pepper, and ground chili. Add water, bring to a simmer, and cook. Remove from heat and allow to cool.


Preheat oven to 350˚F. Line baking sheets with parchment. On a floured surface, roll the dough. Cut out circles of dough.


Place chicken mixture in the center of each circle. Brush the edges with a beaten egg, fold the dough over the filling, and press the edges together to seal.


Place empanadas on the baking sheets. Brush the tops with beaten egg and bake until golden, 20-25 minutes. Serve and enjoy!


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