Chicken Empanadas

Reposted, updated December 21, 2025 / By Holly Erickson & Natalie Mortimer

Meaty Little Pockets of Delicious.

Tender, juicy shredded chicken, onions, peppers, and garlic make a hearty, savory filling for our easy chicken empanada recipe. I got a head start on these because I used leftover buffalo chicken dip from my granddaughter's party. 

Loaded with shredded chicken, onions, peppers, and garlic, these chicken empanadas are fast favorites. A hearty, meaty, Argentinian-inspired chicken-and-veggie filling tucked into a buttery baked crust, chicken empanadas are a hand-held party food/dinner food / anytime treat the whole family will love. Be sure to check out our Best Shredded Chicken Recipes for more inspiration! If you're more of a beef person, try our Beef Empanadas! And for an even easier weeknight chicken, try our chicken tinga!

Argentinian Chicken Empanada Ingredients—Simplicity is Key.

Our chicken empanada filling uses simple ingredients and bold flavors. Nothing out of the ordinary—in fact, you might already have all of these on hand! In addition to some olive oil and salt, here's what you'll need:

Shredded Chicken Breast, or use leftover Poached Chicken or Roast Chicken

Onion

Bell peppers

Garlic

Cilantro

Chicken bouillon

Tomato paste

Onion powder

Garlic powder

Egg

Options for Your Chicken Empanada Dough

One of the biggest barriers to making empanadas at home is the question of dough. But it doesn't need to be! We've got three—yep, THREE!—great options, and they're all pretty easy.

Goya empanada dough shell. If you can find it, this frozen empanada dough is a great store-bought option.

Store-bought pie crust. A bit of a cheat, but it works!

Homemade empanada dough. Homemade is always best—if you've got the time, try our homemade empanada dough recipe.

How to Make Chicken Empanadas

Now that you know how easy the empanada dough is, it's time to try your hand at these delicious Argentinian chicken empanadas! Baked chicken empanadas are a cozy, comforting meal, and (bonus) they're actually kind of fun to make, too! Here's how it's done:

Make the chicken empanada filling. Start with peppers and onions in a Large skillet, then add garlic, cilantro, shredded cooked chicken, bouillon, tomato paste, onion powder, and garlic powder. Let the whole pan simmer and infuse the shredded chicken and veggie filling with fragrance and flavor.

Roll out the dough.

Fill the empanadas! Don't overfill—we recommend about 1/3 cup of filling per 6-inch dish of empanada dough.

Seal the empanadas! Egg wash with a Pastry brush, and use the tines of a fork to firmly press the edges closed.

Bake the empanadas on a Baking sheet at 375°F for 35 minutes.

EAT the empanadas! The best part! OR, you can eat a few and freeze the rest for later. They freeze beautifully.

How to Store + Tips

Make ahead and freeze. Prepare the empanadas as directed. Let the empanadas cool completely, then place them in a freezer bag or airtight container in a single layer. Store frozen for up to 6 months. When ready to bake, thaw the empanadas at room temperature for 30 minutes. Preheat the oven to 400°F and bake the empanadas on a lined baking sheet for 20 minutes.

Make the filling ahead of time! Follow the recipe through step 3, then refrigerate in an airtight container for up to 4 days or freeze for up to 3 months. When you're ready to make the empanadas, pick up at step 4! (If you freeze, thaw the filling first!)

Chicken empanadas dipped in sauce! We love dipping these babies into: Burger Sauce, Romesco Sauce, Homemade BBQ Sauce, sour cream, or even homemade Ranch Dressing. Don't knock it till you try it!