Baked Chicken Empanada Recipe

If you’re looking for a comforting, flaky, and downright delicious snack or meal, you’re going to love this Baked Chicken Empanada Recipe. I absolutely love how these empanadas come out with a buttery cheddar crust encasing a juicy, mildly sweet chicken filling that just melts in your mouth. Seriously, once you try this recipe, you’ll find yourself making it again and again.

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Ingredients You’ll Need

This baked chicken empanada recipe uses simple ingredients that come together beautifully. When I shop for these, I look for fresh chicken breast and good-quality cheddar for flavor, plus a mix of veggies and raisins for that subtle sweetness.

• All-purpose flour: The base for our dough – soft and easy to work with.
• Baking powder: Helps give a light texture to the crust.
• Salt: Enhances all the flavors, don’t skip it!
• Cheddar cheese: Grated, it adds a sharp, melty richness to the dough.
• Unsalted butter: Chilled and cubed – key for that flaky texture in the crust.
• Ice water: Keeps the dough cool and helps with the right consistency.
• Chicken breasts: Boneless and skinless, cooked and shredded for the filling.
• Carrot: Diced small – adds a nice texture and sweetness.
• Potato: Also diced finely; it makes the filling heartier.
• Frozen green peas: A pop of color and freshness.
• Raisins: They add the perfect mild sweetness that balances the savory.
• Garlic: Minced for that punch of flavor.
• Onion: Diced finely, it builds a tasty base.
• Cooking liquid: From boiling the chicken; adds moisture and flavor to the filling.
• Soy sauce: Provides umami and depth.
• Sugar: Just a bit to highlight sweetness in the filling.
• Pepper: For a subtle kick.
• Cornstarch: Thickens the filling nicely so it’s not runny.
• Cooking oil: To sauté the filling ingredients.
• Egg: Beaten, for brushing the empanadas to get that golden-brown crust.

Variations

One of the best things about this baked chicken empanada recipe is how easy it is to customize. I often tweak the fillings based on whatever I have in my fridge, and you can too!

• Vegetarian Variation: Swap the chicken with sautéed mushrooms and spinach – my family loves this twist when we want a meatless option.
• Spicy Kick: Add a little chopped jalapeño or cayenne pepper to the filling if you like things with some heat.
• Cheese Alternatives: Try mixing in mozzarella or pepper jack with the cheddar for a different cheese flavor.
• Gluten-Free Dough: I haven’t tried this yet, but using a gluten-free flour blend could work if you want to avoid gluten.

How to Make Baked Chicken Empanada Recipe

Step 1: Prepare the Chicken and Vegetables

First, boil the chicken breasts until cooked through and tender. I save the cooking liquid for the filling later—it adds so much flavor! While the chicken cooks, dice the carrot and potato finely, mince the garlic, and dice the onion. Once the chicken is cooked, shred it using two forks or your hands.

Step 2: Make the Cheddar Dough

In a large bowl, mix the flour, baking powder, and salt. Add the grated cheddar cheese and chilled cubed butter. Using your fingertips (or a pastry cutter), blend the butter into the flour until you get a crumbly texture. Slowly add ice water, tablespoon by tablespoon, and gently bring the dough together. Don’t overwork it—you want it just combined and pliable. Wrap it in plastic and chill for at least 30 minutes.

Step 3: Cook the Filling

Heat the cooking oil in a pan, and sauté the onion and garlic until fragrant. Add the diced carrot, potato, and green peas, cooking until they start to soften. Stir in the shredded chicken, raisins, soy sauce, sugar, salt, and pepper. Pour in the reserved cooking liquid and sprinkle in the cornstarch to thicken. Cook until the mixture is creamy and holds together well, then let it cool.

Step 4: Assemble and Bake

Preheat your oven to 375°F (190°C). Roll out the dough on a floured surface and cut into circles—about 5-6 inches in diameter. Spoon a generous amount of filling onto one half of the circle, then fold the dough over and crimp the edges with a fork to seal. Place the empanadas on a lined baking sheet, brush with the beaten egg, and bake for 15-20 minutes or until golden and flaky. Let cool slightly before digging in!

How to Serve Baked Chicken Empanada Recipe

Garnishes

I love serving these empanadas with a sprinkle of fresh chopped cilantro or parsley. A dollop of sour cream or spicy salsa on the side adds a cool and tangy contrast that my family can’t get enough of.

Side Dishes

For a fuller meal, I pair them with a crisp green salad or roasted veggies. A simple avocado salad with lime dressing is also fantastic alongside these savory treats.

Creative Ways to Present

For parties, I’ve tried serving mini empanadas on a wooden board with colorful dipping sauces in little bowls — it’s always a hit! You can also wrap them individually in parchment paper for a fun grab-and-go snack.

Make Ahead and Storage

Storing Leftovers

Once cooled, I store leftover empanadas in an airtight container in the fridge. They stay great for up to 3 days and reheat beautifully.

Freezing

I always freeze some raw empanadas for busy days. Just assemble and freeze them on a baking sheet first, then transfer to a freezer bag. When ready, bake straight from frozen, adding a few extra minutes to the baking time.

Reheating

To keep the crust crispy, I reheat empanadas in a preheated oven at 350°F for about 8-10 minutes instead of microwaving. This keeps their delightful texture intact.

FAQs

Final Thoughts

This baked chicken empanada recipe holds a special place in my kitchen because it’s both comforting and surprisingly easy. Whether you’re feeding a crowd or just craving something savory and filling, these empanadas hit the spot every time. I hope you enjoy making – and eating – them as much as I do. Once you get the hang of the flaky cheddar crust and the sweet-savory filling, I promise they’ll quickly become a favorite in your recipe rotation.

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