Chicken empanadas are one of those recipes that feel like a treat, but they’re surprisingly easy to make at home. Golden pastry stuffed with savory chicken filling—crispy on the outside, tender inside—it’s the kind of comfort food you can hold in your hand.
I first made chicken empanadas on a weeknight with leftover roasted chicken, and I was hooked. They were quick, delicious, and disappeared from the table in minutes. The beauty is, you can make them with just a handful of simple ingredients and still end up with empanadas that taste like they came from a bakery.
Ingredients You’ll Need
For the dough:
- 3 cups all-purpose flour
- 1 teaspoon salt
- ½ cup cold butter (or shortening)
- ½ cup cold water (plus more if needed)
For the filling:
- 2 cups cooked chicken, shredded (rotisserie works great)
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 tablespoon olive oil
- ½ teaspoon cumin
- ½ teaspoon paprika (or chili powder for spice)
- Salt and pepper, to taste
- 1 egg (for egg wash, if baking)
Making the Dough
The dough is simple and forgiving. Mix flour and salt in a large bowl, then cut in the butter until crumbly. Slowly stir in the cold water until the dough comes together.
Knead briefly until smooth, then wrap and chill in the fridge for about 20 minutes. Resting makes the dough easier to roll and helps it stay flaky when baked.
The Chicken Filling
While the dough rests, prepare the filling. Heat olive oil in a skillet and cook the onion until soft and golden. Add the garlic, then stir in shredded chicken. Season with cumin, paprika, salt, and pepper. Cook for a few minutes until the flavors come together.
This filling is meant to be simple but tasty. If you want, you can add extras like chopped peppers, corn, or cheese—but even without them, the empanadas will be delicious.
Shaping the Empanadas
Roll the dough on a floured surface to about ⅛ inch thick. Cut circles about 4–6 inches wide. Place a spoonful of chicken filling in the center of each circle. Fold over into a half-moon and press the edges with a fork to seal.
If you want that traditional crimped edge, fold and twist the dough edges, but the fork method works just as well and is quicker.
Baking vs. Frying
Like with beef empanadas, you have two great options:
- Baking: Place the empanadas on a parchment-lined sheet, brush with beaten egg, and bake at 375°F for 20–25 minutes until golden.
- Frying: Heat oil to 350°F and fry the empanadas for 2–3 minutes per side, until crispy and golden.
Baking is lighter and easier, frying gives them that irresistible crunch.
Serving Ideas
Chicken empanadas are best served warm, fresh out of the oven or fryer. I love pairing them with salsa verde, sour cream, or guacamole for dipping. They also make great party food, since you can eat them with your hands and they hold up well on a platter.
Leftovers can be reheated in the oven to keep the crust crisp. You can also freeze unbaked empanadas—just bake them straight from frozen with a few extra minutes added.
Tips for Success
- Don’t overfill—the empanadas will burst if you add too much filling.
- Cool the filling before assembling, so the dough stays firm.
- Seal the edges well, especially if frying, so they don’t leak.
- Make extra! They always go faster than you think.
Why You’ll Love This Recipe
These chicken empanadas are flaky, savory, and satisfying without being fussy. They’re easy enough for a weeknight dinner but impressive enough for a party. Every bite is a mix of buttery pastry and seasoned chicken, the kind of flavor that feels both homemade and special.
Once you try them, you’ll see why empanadas are such a beloved comfort food in Mexico and beyond.
