Chicken Empanadas

Melissa Williamson


My family and friends loves it and I make them for holidays and occasions and it is so easy to make it and it is so delicious and tasty.

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20 empanandas


20 Min


30 Min




4 oz
cream cheese
2 Tbsp
chopped fresh cilantro
2 Tbsp
1/2 tsp
1/2 tsp
ground cumin
1/4 tsp
garlic powder
1 c
finely chopped cooked chicken
1 box
(15 ounces) refrigerated pie crusts (two 11-inch rounds), at room temperature
egg, beaten
additional salsa

Directions Step-By-Step

Heat cream cheese in small heavy saucepan over low heat; cook and stir until melted. Add cilantro, salsa, salt, cumin and garlic powder; stir until smooth. Stir in chicken; remove from heat.

Roll out pie crust dough slightly on lightly floured surface. Cut dough with 3-inch round cookie or biscuit cutter. Reroll dough scraps and cut enough additional to make 20 rounds.

Preheat oven to 425 F. Line 2 baking sheets with parchment paper or foil. Place about 2 teaspoons chicken mixture in center of each round. Brush edges lightly with water. Pull one side of dough over filling to form half circles; pinch edges to seal.

Place 10 empanadas on each prepared baking sheets; brush lightly with egg. Bake 16 to 18 minutes or until lightly brown. Serve with salsa.

About this Recipe

Main Ingredient: Chicken
Regional Style: English
Other Tag: Quick & Easy