Chicken Empanadas Recipe

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Chicken Empanadas

Sandy Williams


When my kids were small there was a family down the street and our kids all played together. Their Mother made these delish lil meet pies and would share with us. Yrs later I thought about those little pies and came up with this. I hope you like them as much as my family has.

★★★★★ 1 vote
15 pies
25 Min
15 Min


3 c
chopped, cooked chicken
1 pkg
(8-ounce) shredded colby and monterey jack cheese blend
4 oz
cream cheese, softened
1/4 c
chopped red bell pepper
jalapeno, seeded and chopped
1 Tbsp
ground cumin
1 tsp
1/2 tsp
1 pkg
(15-ounce) package refrigerated pie crusts


1Preheat oven to 400 degrees. Lightly grease a baking sheet
2In a large bowl, combine the chicken and next 7 ingredients
3Unroll 1 piecrust onto a lightly floured surface. Roll into a 15-inch circle. Cut out rounds, using a 3-inch cookie cutter. Re-roll dough as needed.Repeat procedure with remaining piecrusts, making 12 to 15 circles total.
4Arrange 1 round on a clean, flat surface. Lightly brush the edges of crust with water. Place 1 heaping teaspoon of chicken mixture in the center of the round. Fold the dough over the filling, pressing the edges with a fork to seal. Repeat with the remaining rounds and chicken mixture.
5(Up to this point, the recipe can be made ahead and frozen for up to 1 month). Arrange empanadas on the prepared baking sheet. Bake for 15 minutes.

About this Recipe

Course/Dish: Chicken
Regional Style: Mexican
Other Tags: For Kids, Healthy
Hashtag: #empanadas