Name: Oven-Baked Chicken Empanadas (Homemade Dough and Juicy Chicken Filling)
Prep time: 45 min
Cook time: 25 min
Ingredients: 4 Tasses all-purpose flour (about 500 g); 3/4 Tasse vegetable shortening (about 200 g, room temperature); 1 1/2 tsp fine salt; 1 large egg; 3/4 to 1 Tasse warm water (as needed); 1 lb boneless skinless chicken thighs; 1/2 lb boneless skinless chicken breast; 2 medium potatoes (peeled and diced small (about 2 1/2 Tasses)); 1 medium onion (finely chopped); 6 to 8 oz mushrooms (finely chopped); 1 to 2 habanero peppers (minced); 2 cloves garlic (minced); 2 tbsp olive oil; 1 tsp paprika; 1 tsp ground cumin; 1 tsp dried oregano; 1 1/4 tsp fine salt (plus more to taste); 1/2 tsp black pepper; 2 tbsp chicken stock or water (optional); 1 tbsp white vinegar or fresh lime juice; 1 large egg; 1 tbsp water

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Empanadas are savory stuffed pastry turnovers—popular across Latin America—filled with a seasoned mixture (here: chicken, potatoes, mushrooms, and chili), sealed into half-moons, then baked until crisp and golden. This version is oven-baked (not fried), making it a practical, hearty, protein-forward meal for game day, meal prep, lunchboxes, or a cozy weeknight dinner year-round.

This recipe is based on my YouTube video for Empanadas au poulet, with a few adjustments since publication to improve dough tenderness, keep the filling cohesive, and deliver consistent browning in a home oven.

What makes these chicken empanadas different

A lot of chicken empanada recipes go one of two directions: either very “saucy” (which can leak and sog the dough) or very dry (which can taste bland). This one is designed to be juicy but not wet, with a filling that sets up as it cools so the empanadas stay sealed and crisp. The mix of chicken thighs + chicken breast gives you flavor and moisture without relying on heavy cream or cheese.

If you’re looking for a creamy chicken dinner, head to Creamy Garlic Mushroom Chicken or Marry Me Chicken (Creamy Recipe). If you want a quick chicken meal that’s not pastry-based, Mustard Chicken (Easy, Quick, Budget Recipe) is a totally different vibe. And if you want a crispy bite-size option, Crispy Popcorn Chicken scratches that itch.

Key tips for a crisp, non-leaky empanada

Cool the filling before assembling. Hot filling melts fat in the dough, weakens the seal, and increases leaking.
Reduce moisture aggressively. Mushrooms and onions release water; you want the pan nearly dry before cooling.
Don’t overfill. A modest spoonful seals better than an overloaded empanada.
Use a fork seal + crimp. Double security makes a big difference in the oven.
Bake hotter than you think. A higher oven temp sets the dough quickly and improves browning.

For another baked empanada style already on the site, check Beef Empanadas (Oven-Baked).

Ingredients

Dough

4 Tasses all-purpose flour (about 500 g)
3/4 Tasse vegetable shortening (about 200 g), room temperature
1 1/2 tsp fine salt
1 large egg
3/4 to 1 Tasse warm water (start with 3/4, add as needed)

Filling

1 lb boneless skinless chicken thighs
1/2 lb boneless skinless chicken breast
2 medium russet or yellow potatoes, peeled and diced small (about 2 1/2 Tasses)
1 medium onion, finely chopped
6 to 8 oz mushrooms, finely chopped
1 to 2 habanero peppers, minced (adjust to taste)
2 cloves garlic, minced
2 tbsp olive oil
1 tsp paprika
1 tsp ground cumin
1 tsp dried oregano
1 1/4 tsp fine salt (to start), plus more to taste
1/2 tsp black pepper
2 tbsp chicken stock or water (optional, only if the pan is too dry early)
1 tbsp white vinegar or fresh lime juice (brightens the filling)

Egg wash

1 large egg
1 tbsp water

Step-by-step instructions

1) Cook the potatoes

Bring a pot of salted water to a boil. Add the diced potatoes and cook until just tender, about 10–12 minutes (you want them cooked through but not falling apart). Drain well, then spread on a plate or tray to steam-dry while you make the filling.

If potatoes are your thing, keep Lyonnaise Potatoes (French Sautéed Potatoes) in mind for another classic side with a totally different texture.

2) Make the dough

In a large bowl, mix flour and salt. Add the shortening and rub it into the flour with your fingers until you get a coarse, sandy texture with some small pea-sized bits (that’s what helps tenderness).

Add the egg and mix until it disappears into the dough. Pour in warm water gradually, mixing until a dough forms. Knead gently for 1–2 minutes—just until smooth. Cover and let rest 30 minutes at room temperature.

Resting makes rolling easier and reduces shrinkage. If you want another base recipe to master for your kitchen toolkit, Easy Homemade Crêpes (Quick Recipe) is another simple dough/batter skill-builder that pays off all year.

3) Prepare the filling

Cut the chicken into chunks and pulse in a food processor until minced, or chop finely with a knife. A slightly coarse mince is ideal—too fine can make the texture pasty.

Heat olive oil in a large skillet over medium-high heat. Add onion and cook 3 minutes. Add minced habanero and garlic; cook 30 seconds. Add mushrooms and cook until their liquid releases and evaporates, 5–7 minutes.

Add the minced chicken, paprika, cumin, oregano, salt, and pepper. Cook, breaking it up, until no longer pink. If the pan looks dry early, add 1–2 tablespoons stock or water to help the spices bloom, then continue cooking uncovered until the mixture is back to “nearly dry.”

Stir in the cooked potatoes. Cook 2–3 minutes so everything binds together. Finish with vinegar or lime juice. Taste and adjust salt.

Transfer filling to a wide dish and cool completely—at least 30 minutes (faster in the fridge). Cooling is not optional if you want clean seals.

For a different chicken direction with bold spice, Chicken Tikka Masala is a sauce-forward meal that’s the opposite of a dry filling—and a great rotation recipe.

4) Roll, fill, and seal

Preheat oven to 400°F. Line baking sheets with parchment.

Divide dough into 14–16 pieces. Roll each into a ball. Keep covered so they don’t dry out.

Roll each ball into a circle about 5–6 inches wide. Add 1 1/2 to 2 tablespoons filling in the center. Moisten the edge lightly with water. Fold into a half-moon, press to seal, then crimp or press with a fork.

Place on the sheet with space between them.

If you like crispy chicken in general, these pair well as a party spread alongside Spicy Baked Chicken Wings for a “baked but crunchy” theme.

5) Egg wash and bake

Whisk egg and water. Brush each empanada lightly.

Bake 20–25 minutes, rotating the pans halfway, until deeply golden. Let rest 10 minutes before eating (steam inside is intense).

If you want another oven-friendly chicken option that’s simple and classic, Oven Roasted Chicken is a great foundational recipe.

Substitutions

Chicken thighs only: Use 1 1/2 lb thighs if you want maximum juiciness.
Mushrooms: Replace with diced bell peppers or omit entirely; just keep the filling dry.
Potatoes: Swap for sweet potato for a slightly sweeter note; dice small and cook until just tender.
Heat level: Habanero is intense—use half, or swap for jalapeño. If you like spicy condiments, serve with Spicy Mayo (Ready in 1 Minute).
Shortening: You can use butter for flavor, but shortening gives a classic sturdy empanada shell. If using butter, chill the dough 20 minutes before rolling.
No egg in dough: You can omit the egg and add a little more water, but the dough will be slightly less elastic and a bit paler.
Baking option: Brush with egg wash for classic shine; skip for a more rustic matte finish.

FAQ

How many empanadas does this make?

Usually 14–16 medium empanadas (5–6 inches), depending on how thin you roll the dough and how much filling you use.

Why did my empanadas open or leak?

Most common reasons: filling was warm, dough edges weren’t sealed firmly, or too much filling. Also, if the filling is wet, steam expands and forces openings.

Can I make them ahead?

Yes. Assemble and refrigerate on a tray up to 24 hours, then bake. You can also freeze unbaked empanadas and bake from frozen—add 5–8 minutes.

How do I reheat them and keep them crisp?

Reheat at 375°F for 8–12 minutes. Avoid the microwave if you want crispness.

Can I air-fry them?

Yes, but work in batches and don’t overcrowd. If you’re into air-fryer chicken, Air Fryer Chicken Tenders is another crisp option already on the site.

Are baked chicken empanadas “healthy”?

They’re a hearty comfort food that’s protein-rich (chicken) and oven-baked rather than deep-fried. Portion-wise, they’re very satisfying—great with a salad on the side.

For a lighter chicken meal idea, Chicken Cobb Salad is a totally different angle.

What to serve with chicken empanadas

A creamy or spicy dip: Spicy Mayo (Ready in 1 Minute)
A bright, fresh salad: Avocado and Hard-Boiled Egg Salad
A crisp side for game day: Authentic Belgian Fries (Frites Recipe) or Crispy Air Fryer Fries
A comfort-food spread (winter or any time): Easy Traditional Tartiflette
A party platter combo: Spicy Baked Chicken Wings + Crispy Popcorn Chicken

Oven-Baked Chicken Empanadas (Homemade Dough and Juicy Chicken Filling)

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Prep Time 45

Cooking Time 25

Category Entrée, Main Course

Cuisine Mexican

Portions 14 Portions

Calories 300 kcal