Chicken Empanadas

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Chicken Empanadas Chicken Empanadas Recipe Courtesy of

These savory little pies can be made well in advance, ready for baking.

Servings: 12 to 15
Prep Time: 40 min
Cook Time: 15 min
Difficulty: Moderate

Ingredients Add to grocery list

1 1/2 teaspoon salt
1 tablespoon ground cumin
1   jalapeno, seeded and chopped
1/4 cup chopped red bell pepper
4 ounce cream cheese, softened
1   (8-ounce) package shredded Colby and Monterey Jack cheese blend
3 cup chopped, cooked chicken
1/2 teaspoon pepper
1   (15-ounce) package refrigerated pie crusts





Preheat oven to 400 degrees F. Lightly grease a baking sheet. In a large bowl, combine chicken and next 7 ingredients. Unroll 1 piecrust onto a lightly floured surface. Roll onto a 15-inch circle. Cut out rounds, using a 3-inch cookie cutter. Re-roll dough as needed. Repeat procedure with remaining piecrusts. Arrange 1 piecrust round on a clean, flat surface. Lightly brush edges of crust with water. Place 1 heaping teaspoon of chicken mixture in center of the round. Fold dough over filling, pressing edges with a fork to seal. Repeat with remaining rounds and chicken mixture. (Up to this point, the recipe can be made ahead and frozen for up to 1 month). Arrange empanadas on prepared baking sheet. Bake for 15 minutes.

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Reader Comments:


These were good but very time consuming. I thought they would be spicier and cheesier. There was also wayyyy to much filling for the amount of crust. It needs more spice. If I make again I will add some onion garlic and a few other spices. Over all they were pretty good.

By Judy on July 07, 2013


Delicious. Next time I'm going to add some green chili salsa to them. Divine!

By Wendy Hampton on June 22, 2013


I am making this recipe for my daughters Spanish project. It seem easy enough. The only thing I did different was instead of the pie crust. we used the Goya Para Empamandaspre made dough.

By Rhonda on May 22, 2013


these recipes sound so yummy and im going to fix them....

By nadean prows blauer on May 09, 2013



By sjw on May 09, 2013


Thought u might like this recipe

By Jen on May 09, 2013


WOW...seriously....if you aren't thrilled with the recipe let it go. Remember the if you don't have something nice to say rule? I appreciate the helpful hints that worked for others... just not a fan of slamming Paula Deen for sharing. I'm excited to try this recipe... I can't wait to make variations empanadas! The recipe seems easy with much success by others... thanks Paula!

By Vicki rOBERTS on May 09, 2013


I give you a ten,Because all your recipes are wonderful.I just love them.You are great too.Someday I will come to your restaurant.I really want to meet you.

By Karen Briere on May 09, 2013


I can hardly wait to try this recipe! The only info I would like to have are the nutritional values. Does anyone know where I can find that bit of info?

By Kristin on May 09, 2013


I'm wondering if these could be done with any success with perhaps crescent rolls or wonton wrappers instead of the pie crust. I'm not real comfortable working with pie crust and have very little counter space. Any thoughts? They sound wonderful!

By abluefront on May 09, 2013


Bloody Hell! these are goo!

By choi on May 05, 2013


I chopped up some jalapeños to add a kick. Super easy and they disappeared quick! Super yummy.

By Amanda on April 17, 2013


This is a moderately easy recipe and its also very delicious! If you dont want to make the salsa it also good with Montery Jack Queso dip.

By Jodi Thomas on November 04, 2012


hand me a plate..

By benita michelle wheeler on July 05, 2012


These are absolutely amazing and I am a non cooker and pulled them off so they were pretty easy. I added a little onion to mine just because we are onion freaks

By Angela Barrett on May 09, 2012


My hubby likes to try new things so I found this on food network and decided to give it a try. After reading the reviews and a lack of items, I altered the recipe just a bit and it still turned out wonderful, not any left overs. I cooked my chicken with onions and olive oil and flavored it like I do my chicken tacos, with garlic, tony's cajun, chicken seasoning, cumin, and a touch of salt. Being I had no japos or red bell pepper, I subsituted a can of rotell tomatoes to it (can half drained) let it all cook then mixed it together with the cheese. Being I have such a large family I used 3 whole chicken breast chopped up, and a whole package of philly, plus the colby/jack cheese and 3 frozen pie crust. Wow these little pies were great and I had a bit of stuffing left to freeze. It is a keeper.

By Sonya on April 03, 2012


My daughter-in-law made these for my 70th birthday party last summer. People are still begging me to get the recipe for them. Well, here it is. These little pies were so good.

By Nancy Crone on January 11, 2012


I know u would like this.

By Teresa McIntyre on October 20, 2011


this came out amazing!! so good, can't wait to make it again!! smile

By kristyle on October 12, 2011


Looking for something delicious and easy to take to an early morning football tailgate. Could you do these with scrambled eggs and sausage in them instead of chicken?

By Tracey Luce on September 08, 2011

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