If you’re craving a dish that combines comfort, flavor, and a bit of adventure, let me introduce you to Baked Chicken Empanadas. With a savory, tender chicken filling encased in a golden, flaky crust, these hand pies are irresistible crowd-pleasers. They’re easy enough for a weeknight yet special enough for parties, and there’s just something magical about how the spiced chicken, melty cheese, and colorful veggies come together. These empanadas bring a little Latin American flair to your table (without the fuss of frying), making them an all-time favorite for both cooks and eaters alike!
Ingredients You’ll Need
What I absolutely adore about this recipe is how the ingredients are straightforward yet each one serves a delicious purpose. From juicy chicken to zesty spices and fresh veggies, every component brings its own personality to these Baked Chicken Empanadas—don’t skip any if you want the best flavor and texture!
- Cooked shredded chicken: Rotisserie or poached chicken keeps things quick and juicy—this is the heart of your filling.
- Diced onion: Adds a gentle sweetness and depth as it cooks, rounding out the flavors beautifully.
- Garlic (minced): A clove goes a long way to add savory aroma—don’t skimp if you love that kick!
- Diced red bell pepper: Brings vibrant color, crunch, and just a hint of natural sweetness.
- Olive oil: A quick sauté in olive oil helps the veggies soften and get perfectly aromatic.
- Ground cumin: This spice gives your empanada filling an unmistakable earthy warmth.
- Smoked paprika: Offers a smoky undertone that makes the chicken taste deeply savory and rich.
- Salt and black pepper: Essential for bringing out all the flavors—taste as you go!
- Tomato sauce or salsa: Just a splash keeps the filling moist and ties all the flavors together.
- Shredded Monterey Jack or cheddar cheese: Melts into gooey perfection, balancing out the spices and adding that comforting, creamy touch.
- Refrigerated pie crusts: Store-bought is perfect here, making the empanada assembly a total breeze.
- Egg (beaten, for egg wash): Gives the empanadas that glossy, bakery-style golden finish on top.
How to Make Baked Chicken Empanadas
Step 1: Prep the Oven and Baking Sheet
Start by preheating your oven to 400°F (200°C). Line a baking sheet with parchment paper—this not only prevents sticking but also makes cleanup speedy. Having your oven hot and ready means you get that irresistibly crisp, golden crust from the get-go.
Step 2: Sauté the Veggies
Warm up that olive oil in a skillet over medium heat. Add the diced onion and red bell pepper, giving them a good 3–4 minutes to soften and mellow out. That gentle sizzle will bring out their natural sweetness, which is key for delicious Baked Chicken Empanadas.
Step 3: Add Garlic and Chicken
Stir in the minced garlic and let it cook for about 30 seconds. As soon as you catch that amazing garlic aroma, add the shredded chicken, cumin, smoked paprika, salt, pepper, and tomato sauce or salsa. Give everything a good toss so all the flavors mingle. Cook for another 2–3 minutes until it’s heated through—your kitchen will smell heavenly!
Step 4: Finish with Cheese
Take the skillet off the heat and stir in the shredded cheese. It’ll start to melt and bind the filling together with creamy, cheesy goodness—basically, this is what makes every bite extra satisfying.
Step 5: Shape the Empanadas
Unroll your refrigerated pie crusts onto a lightly floured surface. Use a round cutter (or a small bowl, if you like kitchen improvisation!) to cut out 4- to 5-inch circles. Place a generous spoonful of the chicken filling in the center of each circle—you want plenty, but leave a border for sealing.
Step 6: Seal and Arrange
Fold each dough circle over the filling to create a half-moon shape, then gently press the edges with a fork to securely crimp and seal them. Arrange your assembled empanadas on the baking sheet, making sure to leave a little space between each.
Step 7: Apply the Egg Wash
Brush the tops of your empanadas with the beaten egg. This step is the secret to getting that bakery-worthy shine and a richer golden hue—plus, they’ll look extra tempting when they come out of the oven!
Step 8: Bake Until Golden
Pop the tray into your preheated oven and bake for 18–20 minutes. You’re looking for a beautiful golden-brown crust and bubbling cheese at the seams. Let them cool for a few minutes before serving—they’ll be piping hot inside!
How to Serve Baked Chicken Empanadas
Garnishes
I love setting out a little platter of fresh garnishes: sour cream for creaminess, tangy salsa or pico de gallo for freshness, and a scoop of guacamole for that extra pop of color and flavor. A quick sprinkle of chopped cilantro or green onions also works wonders for presentation.
Side Dishes
Baked Chicken Empanadas pair wonderfully with a simple side salad—try a crisp green salad with lime vinaigrette or a zesty black bean and corn salad. If you want something heartier, go for Spanish rice or roasted sweet potatoes to balance the savory notes of the empanadas.
Creative Ways to Present
For parties, I like to serve these on a big wooden board with plenty of colorful dips and a scattering of lime wedges. If it’s just a fun weeknight dinner, pile them up with a side of coleslaw for easy grab-and-go eating. For kids, you can even pack Baked Chicken Empanadas into lunchboxes—they taste great warm or at room temp!
Make Ahead and Storage
Storing Leftovers
Store any leftover empanadas in an airtight container in the fridge—they’ll keep perfectly for up to 3 days. Just be sure to let them cool to room temperature before packing them up to avoid sogginess.
Freezing
Baked Chicken Empanadas are freezer-friendly! You can freeze them unbaked right on the parchment-lined sheet, then transfer to a zip-top bag once frozen. Bake straight from the freezer, just adding a few extra minutes to your bake time for hot, flaky results every time.
Reheating
To reheat, simply pop the empanadas in a 350°F oven for about 10 minutes to restore their crisp exterior and gooey filling. Avoid the microwave if you can—while it’s fast, it tends to make the crust a bit soft. For best results, use the oven or an air fryer.
FAQs
Can I use something other than chicken in these empanadas?
Absolutely! Shredded beef, ground turkey, or even sautéed mushrooms and black beans make great substitutes. The key is to keep the filling flavorful and not too overstuffed, so you can seal the edges easily.
Is homemade pie crust better than refrigerated store-bought?
If you have a little extra time, homemade pie crust can add a lovely, buttery flavor. But store-bought crust is a huge time-saver and still yields a delicious, flaky empanada—it’s my go-to for weeknight cooking!
How can I keep the empanada edges from popping open when baking?
Make sure you don’t overfill each dough circle and always seal with a fork, pressing down firmly along the edge. If you’re worried, a tiny brush of egg wash along the edge before sealing adds extra hold.
What dipping sauces go best with Baked Chicken Empanadas?
Classic choices are sour cream, salsa, or guacamole, but you could also get creative with chipotle mayo, a cilantro-lime yogurt sauce, or even a spicy ranch dip. Anything creamy and tangy complements the warm spices perfectly!
Can I make Baked Chicken Empanadas ahead for parties?
Yes! Assemble the empanadas and freeze them unbaked. Just bake directly from frozen on party day—no need to thaw, and they’ll come out hot and golden right as your guests arrive!
Final Thoughts
There’s nothing quite as satisfying as biting into a warm, golden empanada straight from the oven—especially when it’s filled with savory, cheesy chicken goodness. I hope you find as much joy in these Baked Chicken Empanadas as my family and friends do. Give them a try next time you want a meal that feels like a little fiesta—your taste buds will thank you!
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Baked Chicken Empanadas Recipe
- Total Time: 45 minutes
- Yield: 10–12 empanadas 1x
- Diet: Non-Vegetarian
Description
These Baked Chicken Empanadas are a delicious Latin American treat filled with seasoned shredded chicken, veggies, and melted cheese, all wrapped in a flaky crust. Perfect for a main course or appetizer, these hand pies are easy to make and sure to be a hit with your family and friends.
Ingredients
For the Filling:
- 2 cups cooked shredded chicken (rotisserie or poached)
- ½ cup diced onion
- 1 clove garlic (minced)
- ½ cup diced red bell pepper
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ cup tomato sauce or salsa
- ½ cup shredded Monterey Jack or cheddar cheese
For the Dough:
- 1 package refrigerated pie crusts (2 rounds)
- 1 egg (beaten, for egg wash)
Instructions
- Preheat the Oven: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Sauté Veggies: In a skillet, heat olive oil over medium heat. Add onion and bell pepper, cooking for 3–4 minutes until softened. Stir in garlic and cook for another 30 seconds.
- Add Chicken and Seasonings: Add shredded chicken, cumin, paprika, salt, pepper, and tomato sauce. Cook for 2–3 minutes until heated through. Remove from heat and stir in shredded cheese.
- Prepare Empanadas: Unroll pie crusts and cut out circles. Place filling in the center, fold over, and press edges to seal. Arrange on baking sheet and brush with beaten egg.
- Bake: Bake for 18–20 minutes or until golden brown. Let cool slightly before serving.
Notes
- Serve with sour cream, guacamole, or salsa for dipping.
- These freeze well—freeze unbaked empanadas and bake straight from frozen, adding a few extra minutes to the cook time.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Main Course, Appetizer
- Method: Baking
- Cuisine: Latin American
Nutrition
- Serving Size: 1 empanada
- Calories: 220
- Sugar: 1g
- Sodium: 280mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 40mg
