Homemade Chicken Empanadas (Freezer-Friendly, Simple Ingredients, No Preservatives)
If you love having easy, homemade food ready to go — especially food that’s made with real ingredients and no unnecessary extras — then you are going to love these homemade chicken empanadas.
Because honestly, it’s just so satisfying to open the freezer and know that you’ve already done the work for future you.
Even better, these empanadas are made with simple pantry and fridge staples. No mystery ingredients, preservatives, or food additives. Just real food that tastes amazing and actually supports your body.
So today I’m sharing my go-to homemade chicken empanadas recipe — along with exactly why these ingredients are so good for you, how to prep them ahead of time, and why this recipe works so well for busy days, meal prep, after-school snacks, parties, and even weeknight dinners.
And yes — they freeze beautifully.
Why These Homemade Chicken Empanadas are What You Need
This recipe, like most of the recipes I make, is built on the idea that food can be both comforting and supportive at the same time. Instead of relying on processed freezer foods, these empanadas allow you to prepare something ahead of time that’s nourishing, satisfying, and genuinely enjoyable. Consequently, you’re not just feeding yourself or your family — you’re also caring for your energy, your digestion, and your overall sense of well-being.
The structure of the recipe is intentionally simple, which makes it doable- even if you don’t bake often. Meanwhile, the flavor tastes rich, satisfying, and authentic without being heavy. Because of that balance, the empanadas fit easily into many occasions, from quick lunches to simple dinners.
Ingredients for Homemade Chicken Empanadas
Empanada Dough Ingredients
The dough uses just four simple components:
- Flour
- Butter
- Water
- Egg
Together, these create a tender shell that bakes up golden and flaky without any stabilizers or additives.
Chicken Empanada Filling Ingredients
The filling combines shredded chicken, butter, diced red bell pepper, diced yellow onion, cumin, sea salt, black pepper, and pepper jack cheese. Once assembled, each empanada is brushed with egg wash before baking for a beautiful finish. Altogether, one batch makes eighteen empanadas.
Health Benefits of the Ingredients
Protein from Chicken
Chicken provides high-quality protein that supports muscle repair, helps stabilize blood sugar, and promotes longer-lasting fullness. In addition, chicken supplies B vitamins that support energy production and brain function, which makes this filling both satisfying and supportive.
Nutrients from Vegetables
Onions contribute antioxidants and sulfur compounds that support immune health and reduce inflammation, while also providing prebiotic fiber that supports digestion. At the same time, red bell peppers add vitamin C, vitamin A, and beta-carotene, which support immune health, skin health, and vision. Together, these vegetables create flavor and nourishment at once.
Fats from Butter and Cheese
Butter provides fat-soluble vitamins that help your body absorb nutrients, while also supporting hormone balance and brain function. Meanwhile, pepper jack cheese contributes calcium and protein, supporting bone health and muscle function while adding richness.
Digestive Support from Cumin
Cumin adds warmth and depth while also gently supporting digestion. Because of this, the filling is satisfying without needing heavy sauces or excess salt.
Why Homemade Empanadas Are Better Than Store-Bought
Store-bought empanadas contain preservatives, artificial flavors, modified starches, and industrial oils. By contrast, homemade empanadas contain only what you choose to put in them. Because of that, you control the quality, freshness, and nutritional value of your food. As a result, meals feel cleaner, lighter, and more satisfying.
How These Empanadas Fit Into Everyday Life
Meal Prep Made Easy
Preparing a batch ahead of time saves you from daily cooking decisions and creates easier evenings throughout the week.
After-School Snacks That Actually Fill Kids Up
Because these empanadas contain protein, fat, and carbohydrates, kids stay full longer and avoid energy crashes.
Casual Entertaining Without Stress
Since they’re handheld and neat, they’re easy to serve and easy to enjoy.
Simple Weeknight Dinners
When served with rice and beans, these empanadas become a complete, comforting meal.
Freezing Instructions for Chicken Empanadas
How to Freeze Unbaked Empanadas
After assembling, place the empanadas on a lined tray and freeze until solid. Then transfer them to a freezer container. Later, bake directly from frozen, adding a few extra minutes.
How to Freeze Baked Empanadas
After baking, allow the empanadas to cool completely. Then freeze in a single layer before transferring to a container. Later, reheat in the oven or air fryer.
Serving Ideas
Serve these empanadas with rice and beans or a fresh salad. They also pack well into lunchboxes for workdays and school days.
Frequently Asked Questions About Homemade Chicken Empanadas
Can I use store-bought empanada dough instead of making it from scratch?
Yes, you absolutely can if you’re short on time. While homemade dough gives you full control over ingredients and texture, store-bought dough works well for convenience. Just be sure to check the ingredient list so you’re choosing an option without unnecessary additives or preservatives if that matters to you.
Can I freeze these empanadas before baking?
Yes, and in fact freezing them unbaked is one of the best ways to preserve freshness. After assembling the empanadas, place them on a parchment-lined baking sheet and freeze until solid. Once frozen, transfer them to a freezer-safe container or bag. When you’re ready to bake, place them directly into the oven from frozen and simply add a few extra minutes to the baking time.
Can I freeze these empanadas after baking?
Yes, baked empanadas freeze very well too. Allow them to cool completely, then freeze in a single layer before transferring them to a container. When reheating, use the oven or air fryer for the best texture rather than the microwave, which can make the pastry soft.
How long do homemade chicken empanadas last in the freezer?
Properly stored, these empanadas will keep well in the freezer for up to three months. After that, they’re still safe to eat, but the texture and flavor may begin to decline.
What’s the best way to reheat empanadas?
The oven or air fryer gives the best results. Reheat at 350°F until warmed through. This keeps the pastry crisp and the filling hot without drying it out. The microwave works in a pinch, although the crust will be softer.
Can I use rotisserie chicken for the filling?
Yes, rotisserie chicken is a great shortcut and adds nice flavor. Just remove the skin, shred the meat, and use it in place of cooked shredded chicken. Another great option is to use pressure canned chicken. If you have this in your pantry, one pint jar is all you need!
Are these empanadas spicy?
They’re mildly warm thanks to the pepper jack cheese and cumin, but they’re not hot. If you prefer no heat, use a mild cheese instead. If you enjoy more heat, you can add diced jalapeño or a pinch of chili flakes to the filling.
Can I bake these in an air fryer?
Yes, empanadas cook beautifully in the air fryer. Cook at 350°F, flipping halfway through, until golden and heated through. Cooking time will depend on the size of your empanadas and your air fryer model.
Are these empanadas good for kids?
Yes, kids usually love them because they’re handheld, mild in flavor, and filling. You can always adjust the seasoning or cheese choice if your kids prefer very simple flavors.
Can I make these ahead for a party?
Definitely. You can freeze them unbaked or bake them the day before and reheat before serving. This makes hosting much easier and keeps you out of the kitchen while guests are there.
Can I add other vegetables to the filling?
Yes, you can add things like corn, finely diced zucchini, or spinach. Be creative! Just make sure any added vegetables are cooked and excess moisture is removed so the filling doesn’t become watery.
Why is my empanada dough cracking when I fold it?
This usually happens when the dough is too cold or too dry. Let it sit at room temperature for a few minutes and lightly moisten the edges with water before sealing.
How do I keep empanadas from opening while baking?
Make sure the edges are well sealed, either by pressing firmly with a fork or crimping by hand. Chilling the assembled empanadas for a few minutes before baking also helps them hold their shape.
Ready to Make Homemade Chicken Empanadas?
Ultimately, these homemade chicken empanadas make everyday life easier in the best possible way. Instead of relying on packaged foods, you have something homemade waiting for you. Rather than scrambling at mealtime, you already have a plan. Most importantly, you’re feeding yourself and your family with food that supports both comfort and health.
So whether you’re cooking for your kids, your friends, or simply for yourself, this recipe offers nourishment, simplicity, and ease — an easy way to improve a hectic day without demanding much in return.
Serve Your Homemade Chicken Empanadas With:
Mexican Rice
Refried Beans
Homemade Chicken Empanadas
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Equipment
Ingredients
Empanada Dough
- 4 cups Flour
- 14 tbsp Butter
- 2/3 cup Water
- 1 Egg
Empanada Filling
- 1 pound Chicken, cooked and shredded
- 1 tbsp Butter
- 1/2 Red bell pepper, diced
- 1/2 cup Yellow onion, diced
- 1/2 tsp Cumin
- 1/4 tsp Sea salt
- 3 cups Pepperjack cheese, freshly shredded
Egg Wash
- 1 Egg
- 1 tbsp Water
Instructions
Dough
- Combine the flour, butter, and water in the bowl of a stand mixer.
- Using the dough hook, knead the dough for 3-4 minutes or until the dough comes together.
- Add the egg and mix in for another 2-3 minutes.
- Remove the dough from the mixer, form into a flat circle, and wrap with plastic wrap. Refrigerate the dough for at least 1 hour.
Filling
- In a large skillet, melt the butter over medium heat.
- Add the bell pepper and onion. Sauté for 4-5 minutes, or until soft and translucent.
- Mix in the cumin and sea salt.
- Turn off the heat and add the shredded chicken to the skillet. Stir to combine all of the ingredients.
Assembling
- Preheat the oven to 375℉.
- Remove the empanada dough from the refrigerator and measure out approximately 50G of dough. Roll into a ball and flatten into a 5 inch circle.
- In the center of the circle, place 1 tbsp of shredded cheese and 1 tbsp of chicken mixture.
- Fold the empanada dough over to line up the ends and make a half circle.
- Using a fork, press down around the half circle to close the seam.
- Place the empanada on a parchment paper lined sheet pan.
- Once there are 8-10 empanadas on the sheet pan, brush the egg wash over the top of each empanada. (Recipe will make 18 empanadas using 2 sheet pans)
- Bake for 25 minutes or until the pastry is browned and golden.
- Remove from the oven and allow to cool for 10 minutes before serving.
Nutrition
