Tasty Baked Chicken Pies

These flavorful baked chicken empanadas have become my go-to recipe when I want to impress friends without spending all day in the kitchen. I learned this recipe from my neighbor who grew up in Argentina and the combination of tender seasoned chicken wrapped in flaky golden crust creates perfect handheld bites of happiness that disappear within minutes at any gathering.

I first made these empanadas during a holiday party last year when I needed something that could be prepared ahead. My guests were so impressed they thought I had ordered from a restaurant. Now they're requested at every gathering.

Ingredients

• 2 tablespoons extra virgin olive oil: Provides the base for sautéing with a rich flavor that store brands can match just fine
• 1/2 cup minced onion: Creates the aromatic foundation. Yellow onions work best for their balanced sweetness
• 1 red bell pepper minced: Adds sweetness and color. Look for firm peppers with shiny skin
• 1 yellow or orange bell pepper minced: Creates visual appeal and slightly different flavor profile from the red pepper
• 4 garlic cloves minced: Fresh is essential here. Avoid the jarred variety for best flavor
• 2 tablespoons fresh cilantro minced: Brightens the filling. Choose bunches with vibrant green leaves
• 2 cups shredded chicken breast: Rotisserie chicken works wonderfully as a time saver
• 2 teaspoons chicken bouillon: Concentrate flavor boost. Get the lower sodium variety if possible
• 1 tablespoon tomato paste: Adds richness and umami. The tube variety lasts longer than canned
• 1 teaspoon onion powder: Deepens the onion flavor beyond what fresh provides alone
• 1 teaspoon garlic powder: Works with fresh garlic to create flavor complexity
• 1/2 teaspoon kosher salt: Diamond Crystal brand has the best texture for even distribution
• 10 empanada dough shells: Store bought saves time but homemade has better flavor. Look for 6inch rounds
• 1 egg for wash: Creates golden color and helps seal. Farm fresh has richer color

Step-by-Step Instructions

Preheat Oven:

Start by setting your oven to 375°F. This temperature creates the perfect balance allowing the filling to heat through while the outside gets golden without burning. Use the conventional setting rather than convection for more even browning.

Prepare The Baking Tools:

Line a sheet pan with parchment paper making sure the corners are flat. This prevents sticking and makes cleanup easier. If you have multiple sheet pans rotate them during baking for the most even results.

Make Filling:

Heat olive oil in a large skillet over medium heat until it shimmers but doesn’t smoke. Add onion and peppers cooking for exactly 5 minutes until they soften but still retain some texture. Add garlic and cilantro next cooking for just 1 minute more to release their aromatics without burning. Now incorporate shredded chicken bouillon tomato paste and all seasonings plus 1 cup of water. Allow everything to simmer until the liquid has nearly evaporated about 5 to 8 minutes stirring occasionally. The filling should be moist but not wet.

Assemble:

Lay out your empanada shells on a clean work surface. Scoop approximately 1/3 cup of filling into the center of each shell leaving a 1/4 inch border all around. Beat an egg with 1 tablespoon water in a small bowl to create your egg wash. Brush the edges of the dough with this wash then fold the dough over to create a half moon shape. Press firmly with a fork all around the edge to seal. Finish by brushing the tops with remaining egg wash for a beautiful golden finish.

Bake:

Arrange the empanadas on your prepared sheet pan leaving about 1 inch between each for proper air circulation. Bake for 35 minutes or until they reach a deep golden brown color. The bottoms should be well browned but not burnt. Let them rest for 5 minutes before serving to allow the filling to set.

The chicken bouillon is actually my secret weapon in this recipe. My grandmother always kept it in her pantry and taught me how it concentrates the savory chicken flavor without needing to make stock from scratch. Every time I add it to the filling I remember cooking alongside her in her tiny kitchen learning all her shortcuts.

Storage Solutions

These empanadas store exceptionally well which makes them perfect for meal prep. After baking let them cool completely then store in an airtight container in the refrigerator for up to 3 days. To reheat place them in a 350°F oven for about 10 minutes until warmed through. The microwave works in a pinch but will soften the crust.

Freezing Instructions

Empanadas freeze beautifully at two different stages. You can freeze them unbaked after assembly by placing them on a parchment lined sheet until solid then transferring to freezer bags. Bake straight from frozen adding 10 minutes to the cooking time. Alternatively freeze fully baked empanadas after cooling then reheat in a 400°F oven for 15 minutes without thawing first.

Serving Suggestions

While these empanadas are delicious on their own they shine with complementary sides and sauces. Try serving them with chimichurri a bright green Argentinian herb sauce or a simple avocado crema. For a complete meal pair with a light arugula salad dressed with lemon and olive oil. When serving as appetizers arrange on a platter with colorful garnishes like cilantro sprigs lime wedges and small bowls of dipping sauces.

Cultural Context

Empanadas have a rich history throughout Latin America with each country developing its own fillings and techniques. This recipe draws inspiration from Argentine style empanadas which typically feature olives raisins and hard boiled eggs in the filling. I’ve simplified those traditional elements while maintaining the key flavor profile. In Argentina empanadas are often made for celebrations and family gatherings sometimes with different shapes to distinguish different fillings.

Frequently Asked Questions

→ Can I use pre-cooked chicken?

Totally! Pre-shredded rotisserie chicken works perfectly. It cuts the prep time and keeps things easy.

→ What’s the purpose of egg wash?

It seals the edges tight and makes the baked crust turn shiny and golden. It’s a finishing touch you don’t want to skip!

→ Is freezing an option?

Yes! Freeze them before baking. Lay them out on a tray, let them firm up, then tuck them into freezer bags. Bake frozen but add 5–10 extra minutes in the oven.

→ What pairs well with these?

Go for chimichurri, sour cream, or guac for dipping. Pair with a side like a green salad for a fuller meal.

→ Can I make my own pastry dough?

Yep, but store-bought saves hassle. Homemade dough is great—just roll it out thin and evenly for the best bake.