Chicken empanadas are one of my go-to meals when I need something quick and satisfying on a busy day. These handheld pockets are packed with juicy shredded chicken and sautéed veggies, all wrapped in a golden, buttery empanada crust that’s crisp on the outside and tender inside. I’ve tested different doughs and fillings over the years, and this combination always delivers on flavor and convenience!
Shredded Chicken Empanadas Recipe
As someone who’s made a lot of hand pies over the years (my kids are obsessed with these chicken pot pie hand pies), I can confidently say these baked chicken empanadas strike the perfect balance between hearty and light. I skip the creamy filling here and use seasoned shredded chicken, sautéed bell peppers, and sweet onions for a fresher, more savory flavor.
For consistent results (and to save on prep time), I rely on store-bought frozen empanada dough rounds. They hold their shape beautifully in the oven and give me that flaky, golden crust every time. I recommend the kind designed specifically for baking. I used Goya Discos, but any brand will work. Whether I’m meal prepping, packing lunches, or feeding a crowd, these easy chicken empanadas always disappear fast.
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Chill the Filling
Whenever I make this recipe for chicken empanadas, I make sure to let the filling cool before sealing the dough. If the filling is too warm, it makes the dough too soft and harder to crimp tightly, which can lead to leaks in the oven. Chilling the filling for at least 30 minutes helps the empanadas hold their shape and ensures the crust bakes up crisp and golden. No soggy bottoms here!
Chicken Empanadas Recipe
These oven-baked chicken empanadas are stuffed with juicy shredded chicken and tender veggies. The perfect handheld meal for on-the-go!
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Serves 10 empanadas
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Heat the oil in a large skillet set over medium heat. Once the oil is hot, add in the onion, red bell pepper, and yellow bell pepper. Cook, stirring occasionally, until the vegetables have softened, about 5-7 minutes. Add in the garlic and cook for another 30-60 seconds or until fragrant.
2 tablespoons neutral oil, ½ yellow onion, 2 bell peppers, 4 cloves garlic
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Stir in the tomato paste, cumin, oregano, salt, and pepper. Cook, stirring, until the tomato paste darkens and the spices are fragrant, about 2 minutes.
2 tablespoons tomato paste, 2 teaspoons ground cumin, 1 teaspoon dried oregano, ½ teaspoon kosher salt, ¼ teaspoon ground black pepper
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Stir in the chicken and water. Simmer until the liquid has mostly evaporated and the chicken is warm and juicy. Remove from the heat and let cool slightly. At this point, you can chill the filling for later use or continue with assembling the empanadas.
2 cups shredded cooked chicken, 1 cup water
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Preheat the oven to 400°F. Line a baking sheet with parchment paper.
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Place the thawed dough rounds on your work surface. Top each circle with 2 tablespoons of the filling.
10 frozen empanada dough rounds
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Use water to moisten the edges of the dough. Fold one half over the other to make a half-moon shape. Use a fork to seal the edges shut.
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Place the sealed empanadas on the prepared baking sheet. Brush with the beaten egg.
1 large egg
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Bake in the preheated oven for 25-30 minutes, or until golden brown.
Storage:Â Store chicken empanadas in an airtight container in the refrigerator for up to 2 days or in the freezer for up to 3 months.
Nutrition Facts
Chicken Empanadas Recipe
Amount Per Serving (1 empanada)
Calories 200
Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 2g13%
Trans Fat 0.02g
Polyunsaturated Fat 2g
Monounsaturated Fat 2g
Cholesterol 40mg13%
Sodium 348mg15%
Potassium 177mg5%
Carbohydrates 23g8%
Fiber 2g8%
Sugar 2g2%
Protein 11g22%
Vitamin A 841IU17%
Vitamin C 32mg39%
Calcium 20mg2%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
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How to Make Chicken Empanadas Step by Step
Prep: Gather the list of ingredients for this chicken empanadas recipe. Dice the onion and bell peppers, and mince the garlic. Thaw the empanada dough rounds, and lightly beat the egg in a small bowl.
Sauté the Veggies: Heat 2 tablespoons of neutral oil (I used vegetable oil) in a large skillet set over medium heat. Once the oil is hot, add in ½ of a diced yellow onion and 2 diced bell peppers (I used red and yellow, but any color will work). Cook, stirring occasionally, until the vegetables have softened, about 5-7 minutes. Add in 4 cloves of minced garlic and cook for another 30-60 seconds or until fragrant.
Season the Veggies: Stir in 2 tablespoons of tomato paste, 2 teaspoons of ground cumin, 1 teaspoon of dried oregano, ½ teaspoon of kosher salt, and ¼ teaspoon of ground black pepper. Cook, stirring, until the tomato paste darkens and the spices are fragrant, about 2 minutes.
Warm the Chicken: Stir in 2 cups of shredded cooked chicken and 1 cup of water. Simmer until the liquid has mostly evaporated and the chicken is warm and juicy. Remove from the heat and let cool slightly. At this point, you can chill the filling for later use or continue with assembling the empanadas. I like to chill my filling in the fridge for at least 30 minutes so it’s easier to work with.
Portion the Empanadas: Preheat your oven to 400°F, place the rack in the center, line a baking sheet with parchment paper, and set aside. Place 10 thawed empanada dough rounds on your work surface, then top each circle with a portion of the shredded chicken filling. Take care not to overfill, or the filling will seep out. I found that 2 tablespoons was just right!
Seal the Empanadas: Use water to moisten around the edges of the dough. Fold one half over the other to make a half-moon shape, then use a fork to crimp and seal the edges shut.
Egg Wash the Empanadas: Place the sealed empanadas on the prepared baking sheet, and brush them evenly with 1 large beaten egg. I like to use a pastry brush for this purpose. The egg wash will help your empanadas to brown nicely in the oven.
Bake the Chicken Empanadas: Bake the egg-washed empanadas in the preheated oven for 25-30 minutes, or until golden brown.
How to Store, Freeze, and Reheat
Store leftover shredded chicken empanadas in an airtight container in the refrigerator for up to 2 days, or in the freezer for up to 3 months. I recommend freezing them in a single layer on a lined baking sheet until solid, about 1-2 hours, before transferring to a freezer-safe Ziplock bag to store and save space. Let thaw overnight in the refrigerator before reheating in a 350°F oven for 7-10 minutes, or until warmed through.
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