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Chicken Empanadas

By Paula Deen


Difficulty: Medium

Prep time: 40 minutes

Cook time: 15 minutes

Servings: 12-15



  • 1 1/2 teaspoons salt
  • 1 tablespoon ground cumin
  • 1 seeded and chopped jalapeño
  • 1/4 cup chopped red bell pepper
  • 4 oz softened cream cheese
  • 1 (8 oz) package colby and monterey jack cheese blend
  • 3 cups cooked & chopped chicken
  • 1/2 teaspoon pepper
  • 1 (15 oz) package refrigerated pie crusts


Preheat oven to 400 °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.