Empanadas de Pollo (Chicken Empanadas)

Empanadas de Pollo (or Chicken Empanadas) are savory hand pies filled with an irresistible filling of juicy chicken, tomatoes, onions, garlic, and a blend of delicious spices. 

Made with simple ingredients, this easy recipe makes perfect party food for any occasion! 🥳🎉

Empanadas are popular all over Latin America, but today we’re making my Mexican version. 

Your taste buds are going to love the yummy filling and flaky golden pastry!

Filling Ingredients

• Olive oil
• Ground chicken (or chicken breast chopped into small pieces)
• Ground cumin
• Salt
• Ground pepper
• Onion diced
• Garlic clove, minced
• Tomato, diced
• Chipotle in adobo, finely minced
• Shredded Cheese
• Egg and splash of water
• Bay leaves (optional)

Use any cheese that melts well. Chipotle in adobo sauce will make the filling smokey. Swap out for 1 fresh diced jalapeno pepper or 1 teaspoon chili powder. 

Dough Ingredients

• All-purpose flour, plus more for shaping and rolling
• Salt
• Unsalted butter, chilled and cubed
• Vegetable shortening, chilled
• Ice cold water

Why not just use salted butter? Because this way we can control the amount of salt. Whereas with salted butter, we don’t know how much salt was added.

🐓 How to Make the Filling

• In a large skillet, heat oil over medium heat. 
• Season the chicken with salt, pepper, and ground cumin. 

We diced up raw chicken. If available, use ground chicken.

• Add the chicken to the skillet and cook for 4 minutes. 
• Then add the onion, garlic, tomato, and chipotle. 
• Cook for an additional 5-6 minutes, or until the liquid evaporates. 
• Remove from heat and set aside to cool. 

This chicken empanada recipe is a great way to use up leftover chicken or rotisserie chicken. Just make sure to shredded finely or chop it up well.

🥣 How to Make the Dough

• In a large bowl, combine the flour and salt. 
• Using your hands or a pastry cutter, cut the butter into the flour until you have fine crumbles.
• Gradually add water, a tablespoon at a time, until the dough comes together.  
• It should not be sticky.
• Turn the dough out onto a lightly floured surface and knead until smooth. 
• Cover with plastic wrap and let the dough rest for 1 hour.

Can I use store-bought dough?

Yes, you can use store-bought empanada dough, pie crust, or puff pastry dough if you’re short on time. (I’ve done it myself.)

Rolling Out the Dough

• Preheat your oven to 425 degrees F. 
• Line large baking sheets with parchment paper and set aside.
• Transfer the dough to a lightly floured surface and knead for a few seconds. 
• Roll into a log and slice into 12 equal sections. 
• Use your rolling pin to roll them into balls and keep them covered, so they don’t dry out.
• Roll and extend each ball on a lightly floured flat surface to about 4 inches in diameter.

Assembling Empanadas

• Using your best judgment, add some cheese to the center of the empanada discs.
• Fill with about ¼ cup of the cooled chicken mixture. 
• Fold over until two sides meet and gently press with fingers. 

You can crimp with a fork as shown in the pictures, or you can pinch and fold over to create a braided look. Whatever is easiest for you.

⏰ Baking

• Transfer the filled empanadas to a lined baking sheet.
• Whisk the egg with a splash of cold water to make the egg wash.
• Using a pastry brush, brush the top of the unbaked empanadas. 
• Transfer to the middle rack in the preheated oven.
• Bake for 22-25 minutes, or until golden brown.

Turn on the oven light and take a peak at the 22 minute mark. Once they are golden brown, remove from the oven.

For more color, place the chicken empanadas under the broiler for 25-35 seconds. 

Let Empanadas de Pollo cool slightly before serving.

To reheat, place in the microwave for 1 ½ to 2 minutes. Or return to a hot oven at 425 degrees F for 7-8 minutes, or until warm.

More Empanadas:

• Apple Empanadas
• Blueberry Empanadas
• Empanadas de Queso
• Pineapple Empanadas
• Pumpkin Empanadas

🙋🏻‍♀️ Frequently Asked Questions

👩🏼‍🍳 Pro Tips

• Make Ahead: You can prepare the chicken mixture and the dough ahead of time. Store them in an airtight container in the refrigerator for up to 2 days. When you’re ready to bake, simply assemble and bake as directed.
• Freezing: Place unbaked empanadas in a single layer on a baking sheet and freeze until solid. Transfer the empanadas to a freezer bag and store for up to 3 months. Bake from frozen, adding a few extra minutes to the cooking time.
• Variation: For a spicy kick, add 1-2 chipotle peppers in adobo sauce to the chicken mixture.

Serve With

• Salsa de Aguacate
• Cilantro Chimichurri
• Chipotle Mayo Sauce
• Chile de Arbol Salsa

These easy Empanadas de Pollo are sure to impress your guests. Serve them as an appetizer or a main dish with a little sour cream and salsa. Squeeze on a little fresh lime juice to give them an extra burst of flavor.

¡Buen provecho! 💃🕺

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