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Meals ~ Recipes ~ Snacks

Easy Chicken Empanadas

August 21, 2021

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Easy Chicken Empanadas

Another day, another chicken recipe.

What can I say? I get bored with chicken dinner recipes easily!

This time, I’m taking the delicious flavors of a chicken taco and putting it in a pre-made pastry dough and baking it. These easy empanadas are great for a weeknight dinner idea, after school snack, or potluck recipe.

Let’s get cookin’!

Easy Chicken Empanadas

Print Recipe Pin Recipe
Prep Time 15 minutes mins
Cook Time 35 minutes mins
Total Time 50 minutes mins
Course Main Course, Snack
Cuisine American, Mexican
Servings 4 servings

Ingredients
  

  • 2 tbsp Olive oil
  • ½ cup Onion petite diced
  • 1 Red bell pepper petite diced
  • 1 Yellow or orange bell pepper petite diced
  • 4 Garlic cloves minced
  • 2 tbsp Cilantro finely diced
  • 2 cups chicken breast (1.5 lbs raw) chopped small
  • 2 tsp Chicken stock
  • 1 cup Water
  • 1 tbsp Tomato paste
  • 1 tsp Onion powder
  • 1 tsp Garlic powder
  • ½ tsp Salt
  • 1 Egg for egg wash
  • 2 pre-made refrigerated pie crust doughs

Instructions
 

  • Preheat oven to 375° F.
  • In a large skillet heat 2 tablespoons of olive oil over medium heat. Add onions and peppers and sauté until softened, about 5 minutes. Add garlic and cilantro and stir until fragrant, about one minute.
  • Add chicken, along with water, chicken bouillon, tomato paste, onion powder, garlic powder and salt. Bring liquid to a simmer, stirring often. Allow to cook until liquid has evaporated, but mixture is not dry, about 5-8 minutes.
  • Cut the pie crust in half – right down the center. Separate the filling into 4 equal amounts. Working with one prepared dough at a time add one equal part of the filling onto one side of the dough.
  • Wet a pastry brush with egg wash (1 beaten egg plus 1 tablespoon water) and dampen the inside ¼ inch edge of the filled dough. Fold the dough in half. Using a fork, firmly press the edges together. Repeat this process with remaining dough and filling and arrange on a parchment lined baking sheet.
  • Brush each empanada with egg wash. Bake for 35 min or until golden brown.

Video

Notes

Freezer Instructions: Allow empanadas to completely cool. Add to a freezer bag in a single layer. Seal, removing as much air as possible. Store in the freezer for up to 6 months. When ready to bake, preheat the oven to 400°F and bake empanadas on a lined baking sheet for 20 minutes.
Note: Filling can be made ahead and stored for up to 4 days in the refrigerator. Empanada filling can also be frozen and stored in an airtight container for up to 3 months.
Keyword chicken, empanada



More Chicken Recipes You’ll Love

One Pan Everything Bagel Chicken & Potatoes

Slow Cooker Honey Garlic Chicken

Healthy Baked Chicken Primavera

If you’d like to see more tasty chicken recipes like this, subscribe to my Youtube Channel!

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