If you’ve never had one of these buttery little pockets of goodness, you’re missing out because chicken empanadas are the original hot pocket of deliciousness.
One of the best parts about these empanadas is their ability to be anything you want them to be. They can be an appetizer, a full meal, a party food or even a late night snack.
They warm up wonderfully and just make for an awesome mouthful of buttery, flaky chicken-filled tastiness.
Definitely one of my favorite authentic Mexican recipes.
What You Need to Make Chicken Empanadas
I definitely love making chicken empanadas, every once in a while, I even double the recipe so I can pop some in the back of the fridge for a midnight snack later in the week. They’re that good.
Plus it’s such an easy and fast chicken recipe, if you can follow basic directions, you can make these.
Here’s what you need:
- 2 lbs chicken legs and thighs, boneless
- 1 premade pie crust
- 1 tsp cumin
- 1 tsp garlic powder
- 1 tsp salt
- 1/2 tsp cayenne pepper
- 1 cup mozzarella cheese
- 1 tsp lime juice
- 1/4 cup sofrito (tomato salsa)
- 1/4 cup melted butter for brushing the tops of the empanadas
How to Make Chicken Empanadas
Step 1
Slice chicken and debone it. Place it in a pot, covered with water and bring to a boil. Boil the chicken for 10 minutes or until fully cooked.
Remove the chicken from the pot, drain the broth and shred the chicken.
Preheat your oven to 425 degrees and line your cookie sheet with parchment paper then set aside.
Step 2
Roll the pie crust out and, using a round cookie cutter or a glass, cut out 8-12 round mini pie crusts.
Step 2
Combine lime juice, seasoning, cheese, sofrito and shredded chicken in a bowl and stir to combine.
Step 3
Place a mini pie crust in your hand, then place 1-2 tbsp of the chicken mixture into the center of the mini pie crust. Fold the pie crust over in half, pinching the edge together.
Brush the top of the empanadas with the butter.
Step 4
Place the pinched-closed empanadas on the prepared baking sheet 2-inches apart, then place the empanadas in the oven for 15 minutes or until the pie crust is browned on top.
Remove, allow to cool on the counter to touch then enjoy!
More Easy Chicken Recipes You’ll Love
If you love this easy chicken recipe, but you’re not quite ready to bust out your cutting board, just pin this to your favorite easy weeknight dinner ideas board on Pinterest so you can find it quick later!
Chicken Empanadas
Ingredients
- 2 lbs chicken legs and thighs, boneless
- 1 premade pie crust
- 1 tsp cumin
- 1 tsp garlic powder
- 1 tsp salt
- ½ tsp cayenne pepper
- 1 cup mozzarella cheese
- 1 tsp lime juice
- ¼ cup sofrito, tomato salsa
- ¼ cup melted butter for brushing the tops of the empanadas
Instructions
- Slice chicken and debone it. Place it in a pot, covered with water and bring to a boil. Boil the chicken for 10 minutes or until fully cooked.
- Remove the chicken from the pot, drain the broth and shred the chicken.
- Preheat your oven to 425 degrees and line your cookie sheet with parchment paper then set aside.
- Roll the pie crust out and, using a round cookie cutter or a glass, cut out 8-12 round mini pie crusts.
- Combine lime juice, seasoning, cheese, sofrito and shredded chicken in a bowl and stir to combine.
- Place a mini pie crust in your hand, then place 1-2 tbsp of the chicken mixture into the center of the mini pie crust. Fold the pie crust over in half, pinching the edge together. Brush the top of the empanadas with the butter.
- Place the pinched-closed empanadas on the prepared baking sheet 2-inches apart, then place the empanadas in the oven for 15 minutes or until the pie crust is browned on top.
- Remove, allow to cool on the counter to touch then enjoy!
These chicken empanadas were easier than I expected and they taste amazing. Thanks for the new chicken recipe.