simple chicken empanada recipe

Written ByJenny Smyth Posted on
simple chicken empanada recipe
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The Best simple chicken empanada recipe

I have been making these simple chicken empanadas for years now, and they are one of those recipes that just works every single time. My kids ask for them at least once a week, and honestly, I never get tired of them. The filling is savory and comforting, with tender chicken, onions, peppers, and a little bit of spice. The dough is flaky and golden, and it holds everything together perfectly.

This is the kind of meal that feels special but is actually really easy to pull together on a busy weeknight. Empanadas have a long history in Latin American and Spanish cooking, and every family has their own twist. This version is simple and approachable, using ingredients you probably already have in your kitchen. The filling is cooked on the stovetop, then wrapped in a homemade dough that bakes up crisp and golden.

The contrast between the flaky crust and the juicy, seasoned chicken is what makes these so good. You get a little bit of crunch, a little bit of softness, and a whole lot of flavor in every bite. The technique here is pretty straightforward. You make a basic dough with flour, butter, and water, then let it rest while you cook the filling.

Once the filling is cooled, you spoon it onto the dough rounds, fold them over, and crimp the edges with a fork. Then you brush them with egg wash and bake until they are deep golden brown. The whole process takes about 45 minutes from start to finish, and most of that time is just hands-off baking. I love that this recipe is also a healthier option compared to fried empanadas.

Baking them instead of frying cuts down on oil and fat, but you still get that satisfying crunch. Plus, the filling is packed with protein from the chicken and fiber from the veggies. My family loves them, and I feel good about serving them. Whether we are having a casual dinner or hosting a get-together, these empanadas are always a hit.

They are perfect for lunchboxes, game day snacks, or just a fun dinner that everyone can enjoy.

Simple Chicken Empanadas

Simple Chicken Empanadas

4.8 from 1851 votes

Flaky, golden empanadas filled with a savory chicken and vegetable mixture. Baked, not fried, for a lighter take on a classic favorite.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Dough

2 cups all-purpose flour
1/2 teaspoon salt
1/2 cup unsalted butter, cold and cubed
1/2 cup cold water, plus more if needed

For the Filling

1 tablespoon olive oil
1 small onion, finely chopped
1/2 red bell pepper, finely chopped
2 cloves garlic, minced
2 cups cooked chicken, shredded
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon chili powder
1/2 cup chicken broth
Salt and pepper to taste
1 egg, beaten (for egg wash)

👨‍🍳Directions

1In a large mixing bowl, whisk together the flour and salt.
2Add the cold cubed butter and use a pastry cutter or your fingers to work it into the flour until the mixture resembles coarse crumbs.
3Gradually add the cold water, stirring until the dough comes together.
4If it is too dry, add another tablespoon of water.
5Shape the dough into a disk, wrap in plastic wrap, and refrigerate for 30 minutes.
6While the dough chills, heat the olive oil in a skillet over medium heat.
7Add the onion and bell pepper and cook for 4 to 5 minutes, until softened.
8Stir in the garlic and cook for another minute until fragrant.
9Add the shredded chicken, cumin, paprika, chili powder, and chicken broth.
10Let the mixture simmer for 5 to 7 minutes, until the liquid has mostly absorbed.
11Season with salt and pepper, then remove from heat and let cool completely.
12Preheat your oven to 425°F and line a baking sheet with parchment paper.
13On a lightly floured surface, roll out the dough to about 1/8 inch thickness.
14Use a 4-inch round cutter or a small bowl to cut out circles.
15Gather the scraps and reroll as needed.
16Place about 2 tablespoons of the cooled filling in the center of each dough circle.
17Fold the dough over to create a half-moon shape and press the edges with a fork to seal.
18Place the empanadas on the prepared baking sheet, leaving about an inch between them.
19Brush the tops of the empanadas with the beaten egg.
20Bake for 20 to 25 minutes, until the crust is golden brown and puffed.
21Let them cool for a few minutes before serving.

🔧Equipment

Mixing bowl
Rolling pin
Baking sheet
Parchment paper
Fork

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 5g❤️Cholesterol: 30mg🧂Sodium: 600mg🌾Total Carbs: 45g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 15g

📝Notes

Tips: You can substitute whole wheat flour for a healthier option. For a spicier filling, add a diced jalapeno along with the onion. These empanadas freeze well before baking, just thaw and bake as directed.

Watch Video Of How Simple Chicken Empanadas Works

These simple chicken empanadas are a go to in my kitchen for so many reasons. They are easy to make, taste great, and are perfect for any occasion. Whether I am packing them for school lunches, serving them at a family dinner, or bringing them to a potluck, they always get eaten up fast.

The baked crust is flaky and golden, and the filling is savory and satisfying. I love that I can make them ahead and freeze them for busy days. To store leftovers, let them cool completely and then pop them in an airtight container in the fridge for up to three days.

To reheat, just place them in a 350°F oven for about 10 minutes, which brings back the crispiness. You can also microwave them, but they will be softer. Serve them warm with your favorite dipping sauce or a side salad.

These empanadas are a reliable and delicious choice that the whole family will love.

❓ Frequently Asked Questions About Chicken Empanadas

1. Can I use store-bought pie crust or puff pastry instead of making the dough from scratch?

Yes, you can absolutely use store-bought pie crust or puff pastry to save time. Just roll it out slightly if needed and cut into circles. Bake times may be a bit shorter, so keep an eye on them and pull them out when they are golden brown.

2. How do I keep the empanadas from opening while baking?

Make sure the filling is completely cooled before you assemble the empanadas, because hot filling creates steam that can push the edges apart. Also, press the edges firmly with a fork or crimp them with your fingers to create a tight seal. Brushing the edges with a little water before folding can help them stick together.

3. Can I make these ahead of time and freeze them?

Yes, these freeze really well. Assemble the empanadas, place them on a baking sheet, and freeze until solid. Then transfer them to a zip-top bag. When you are ready to bake, you can bake them straight from frozen, just add about 5 extra minutes to the baking time.

4. What can I serve with chicken empanadas?

These are great on their own, but they also pair nicely with a simple side salad, rice and beans, or a dipping sauce like salsa verde or a creamy avocado sauce. For a fun dinner, serve them with a bowl of soup or a fresh fruit salad.

5. Can I use leftover rotisserie chicken for the filling?

Absolutely, leftover rotisserie chicken is perfect for this recipe. Just shred the meat and skip the step of cooking raw chicken. It saves time and adds great flavor. Just make sure to warm it through with the other filling ingredients so everything is hot and well combined.

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