There’s something incredibly satisfying about holding a warm, golden empanada in your hand—flaky on the outside, rich and savory on the inside. This chicken empanadas recipe isn’t just a snack; it’s a mini meal, full of bold spices, tender chicken, and a hint of sweet currants that takes each bite to the next level.
Whether you’re prepping for a party, a cozy weeknight dinner, or stocking your freezer with make-ahead meals, this recipe checks every box.
The best part? It’s loaded with flavor but doesn’t feel heavy. With protein-packed chicken, warming spices like chipotle and cumin, and a buttery homemade crust, it’s satisfying without being overly indulgent.
And yes, it’s freezer-friendly, so you can always have some on hand. For an easy and balanced plate, I love pairing these with Mexican Rice and a side of Buffalo Chicken Wing Sauce for that irresistible spicy dip.
I first made these one rainy evening, looking for something hearty but not greasy, and they became an instant family favorite. The dough is surprisingly simple, and the filling is flexible enough to play with—though honestly, this mix of chicken, poblano, and pepper jack might just be perfect as-is.
The smoky aroma, crisp crust, and juicy filling make them hard to resist.
It’s no surprise empanadas are trending lately—they’re part of a broader movement toward portable, prep-ahead meals that still deliver real comfort and flavor. In fact, according to food trend reports, handheld savory pies are among the top five most searched global comfort foods in the past year.
Try this once, and you’ll want to make a double batch next time. If you do, let me know how you served them—or if you gave the filling your own twist!
Why This Recipe Has a Permanent Spot in My Kitchen?
- Made from Leftovers, Tastes Like a Win: The first time I made these, I used leftover chicken—and I was honestly blown away by how rich and satisfying they turned out. It instantly became a go-to for busy weeknights.
- Freezer-Friendly & Reheat-Ready: These empanadas fit perfectly into my meal prep routine. I make a big batch, freeze them, and reheat for quick lunches or no-fuss dinners. They still come out crispy and full of flavor.
- Flexible with Ingredients: Over time, I’ve played with different cheeses—sometimes using sharp cheddar, sometimes skipping it entirely. The filling is forgiving, so you can use whatever you’ve got in the fridge.
- High-Protein Without Feeling Heavy: They’re hearty enough to keep me full, thanks to the chicken and spices, but they never leave me feeling weighed down. It’s the perfect balance of comfort and clean eating.
- A Crowd Favorite with a Spicy Twist: Buffalo wing sauce on the side? Total game-changer. Friends and family love the combo—and I don’t even have to tweak the recipe to impress.
Chicken Empanadas Recipe
Equipment
- Large skillet or sauté pan
- Measuring Spoons and Cups
- Pastry Brush
- Fork or dough crimper
Ingredients
For the Filling:
- 2 tablespoons olive oil
- 1 yellow onion diced
- ½ cup diced poblano pepper
- 4 cloves garlic chopped
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 1 ½ teaspoons ground dried chipotle pepper
- ½ teaspoon ground cumin
- ¼ teaspoon dried Mexican oregano
- 1 pinch cayenne pepper or to taste
- 3 cups diced cooked chicken
- 2 tablespoons dried currants
- 2 10 ounce cans diced tomatoes with green chile peppers (such as RO*TEL®)
- ⅓ cup water
- ¾ cup grated pepper Jack cheese Optional
- 1 large egg beaten
- 2 teaspoons water
For the Dough:
- 3 cups all-purpose flour
- 1 ½ teaspoons kosher salt
- 1 teaspoon white sugar
- 12 tablespoons cold unsalted butter
- 1 large egg beaten
- ⅓ cup cold water or as needed
Instructions
- Heat olive oil in a skillet. Sauté onions, garlic, and poblano pepper until soft.
- Add all seasonings, currants, and tomatoes with green chilies. Simmer until thickened.
- Stir in diced cooked chicken and optional cheese. Let cool.
- Prepare the dough by mixing flour, salt, sugar, and butter. Add egg and cold water until it forms a dough.
- Roll out dough and cut into circles. Fill each with chicken mixture.
- Fold and seal with a fork. Brush tops with egg wash.
- Place on a lined baking sheet and bake at 400°F (200°C) for 20–25 minutes until golden brown.
- Let them cool slightly before serving with dip or salsa.
Nutrition
Best Tips From My Kitchen!
- Balance the filling moisture
The filling should be juicy but not runny—too much liquid will cause leaks during baking. If it feels too wet, let it simmer a bit longer or strain slightly before filling. - Layer flavors strategically
Toasting your spices in the oil before adding wet ingredients makes a huge difference. It deepens the flavor and brings out the smokiness of chipotle and cumin beautifully. - Don’t overstuff (trust me on this)
It’s tempting to load them up, but keep a bit of space at the edge for sealing. Overfilling leads to tears and spills in the oven. - Chill your dough after rolling
Once you’ve cut the circles, pop them in the fridge for 10 minutes. It firms up the butter and helps with crisper edges and easier sealing. - Try a double-seal method
After pressing with a fork, give the edges a gentle pinch with your fingers. This double-seal method keeps everything inside, especially if you’re packing them for lunchboxes. - Let them rest before serving
Fresh out of the oven, they’re piping hot and the steam can soften the pastry. Letting them rest for 5–10 minutes gives the crust time to crisp up and flavors to settle.
