I’ve always loved finding new ways to make lunch more exciting. Growing up, empanadas were something I only got at restaurants, but now they’re one of my go-to recipes when I want to make something a little different. These chicken broccoli empanadas came about one day when I was trying to use up leftover roasted chicken and some broccoli sitting in my fridge.
What I really like about these empanadas is how easy they are to make ahead. I’ll often prep a batch on Sunday afternoon while I’m already in the kitchen doing my weekly meal prep. They freeze really well, which means I can pull out just what I need for lunch or a quick dinner. My kids actually get excited when they see me making these – and anything that gets them happy about eating broccoli is a win in my book!
Want a lunch that you can eat with your hands? These empanadas are perfect for that. Need something you can pack for work or school? They’re great at room temperature too. Sometimes the simplest combinations make the best meals.
Why You’ll Love These Chicken Broccoli Empanadas
- Make-ahead friendly – You can prepare a batch of these empanadas and freeze them for later, making them perfect for busy weeknight dinners or last-minute entertaining.
- Kid-approved filling – The combination of chicken, cheese, and bacon makes these empanadas irresistible to kids, while sneaking in some vegetables they might usually avoid.
- Portable meal option – These handheld pockets are perfect for lunch boxes, picnics, or eating on the go – no utensils needed!
- Simple ingredients – Using pre-cooked chicken and frozen empanada dough makes this recipe quick and convenient, while still delivering homemade flavor.
- Customizable filling – You can easily swap ingredients based on what you have on hand – try different cheeses, vegetables, or even leftover rotisserie chicken.
What Kind of Chicken Should I Use?
Both white and dark meat chicken work great in these empanadas, so feel free to use what you have on hand. If you’re starting from scratch, boneless skinless chicken breasts or thighs are perfect – you can poach them in water or broth until cooked through, then shred with two forks. A rotisserie chicken from the grocery store is also a fantastic time-saving option, and it adds extra flavor to your filling. Just make sure whatever chicken you’re using is well-shredded and not too chunky, as this will help it blend better with the other ingredients and make the empanadas easier to fill and seal.
Options for Substitutions
This recipe is pretty adaptable and you can make several swaps based on what you have in your kitchen:
- Empanada dough: If you can’t find empanada dough rounds, you can use pie crust, puff pastry sheets (cut into circles), or even won-ton wrappers for a different twist. Just keep in mind that won-ton wrappers will give you smaller portions.
- Chicken: Already cooked turkey, rotisserie chicken, or even canned chicken will work here. For a vegetarian version, try using chopped mushrooms sautéed until they’re nice and brown.
- Sharp cheddar: Feel free to swap in monterey jack, colby, or a mexican cheese blend. Mozzarella works too, though it will give a milder flavor.
- Bacon: You can use ham, pancetta, or turkey bacon instead. For a meat-free option, try using smoky-flavored tempeh or just skip it altogether.
- Sour cream: Greek yogurt or Mexican crema make good alternatives. They’ll give you that same creamy texture.
- Egg wash: If you’re out of eggs, brush the tops with milk or melted butter instead – they’ll still brown nicely in the oven.
Watch Out for These Mistakes While Cooking
The biggest challenge when making empanadas is working with dough that’s either too cold or too warm – let the frozen rounds thaw in the refrigerator for about 30 minutes until they’re pliable but still cool to the touch. Another common mistake is overfilling the empanadas, which can lead to bursting during baking – stick to about 2-3 tablespoons of filling per round and leave a clear 1/2-inch border around the edges for proper sealing. To prevent soggy empanadas, make sure your filling has cooled completely before assembling, and don’t skip patting the broccoli dry after chopping it, as excess moisture can make the dough soggy. For the crispiest results, brush the egg wash evenly over the entire surface of each empanada and be sure to cut small vents in the top to allow steam to escape during baking – this prevents the filling from creating steam pockets that can make the dough separate.
What to Serve With Empanadas?
These chicken and broccoli empanadas are filling on their own, but a few simple sides can turn them into a complete meal. A fresh tomato salsa or chimichurri sauce makes a perfect dipping companion, adding a bright, zesty kick to each bite. For a quick weeknight dinner, I like to serve them with a simple green salad dressed in lime vinaigrette or a cup of Mexican-style rice. If you’re hosting friends, put out some pickled red onions, sliced avocado, and extra sour cream so everyone can customize their plate.
Storage Instructions
Keep Fresh: These tasty chicken broccoli empanadas can hang out in your fridge for up to 3 days when stored in an airtight container. I like to place a paper towel in the container to absorb any excess moisture and keep them from getting soggy.
Freeze: Want to make these ahead? You can freeze them both before or after baking! For unbaked empanadas, freeze them on a baking sheet until solid, then transfer to a freezer bag – they’ll keep for up to 3 months. Already baked ones can go straight into a freezer container with parchment paper between layers.
Reheat: To warm up refrigerated empanadas, pop them in the oven at 350°F for about 10 minutes or until heated through. For frozen ones, add an extra 5-7 minutes – no need to thaw first! The microwave works too, but the crust won’t be as crispy.
| Preparation Time | 20-30 minutes |
| Cooking Time | 20-30 minutes |
| Total Time | 40-60 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1600-1800
- Protein: 80-90 g
- Fat: 100-110 g
- Carbohydrates: 130-140 g
Ingredients
- 2 cups cooked, shredded chicken
- 4 ounces bacon, cooked and diced
- 1 cup chopped broccoli (include both florets and stems)
- 1 cup grated sharp cheddar cheese
- 1/4 cup finely shredded carrots
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 tablespoon sour cream
- 10 frozen empanada dough rounds
- 1 tablespoon flour (for dusting)
- 1 egg
- 1 tablespoon water
Step 1: Prepare the Filling
In a large mixing bowl, combine cooked and shredded chicken, cooked and crumbled bacon, steamed broccoli, shredded cheddar cheese, grated carrots, a pinch of salt, a dash of pepper, garlic powder, and sour cream.
Mix everything together until the ingredients are well combined.
Once mixed, place the mixture in the fridge to chill until you’re ready to fill the empanada dough.
Step 2: Prep the Dough and Fill
Begin by thawing the empanada dough discos until they are pliable.
Preheat your oven to 375°F (190°C) as you work on this step.
On a lightly floured surface, gently roll each dough disc with a rolling pin to ensure an even thickness.
Spoon one tablespoon of the chicken and broccoli mixture into the center of each disk.
Fold the dough over from top to bottom to form a half-circle, ensuring the filling doesn’t go beyond 1/4 inch from the edge.
Step 3: Seal the Empanadas
To make the egg wash, beat an egg with a bit of water.
Using a pastry brush, lightly moisten the inside edges of the empanada dough with the egg wash.
Press the edges together using your fingers to seal them, then use a fork to crimp around the edge of the half-circle to secure the filling inside.
Place each filled empanada on a lightly greased baking dish.
Step 4: Bake the Empanadas
Once all empanadas are filled and sealed, place the baking dish in the center of the preheated oven.
Bake for about 20 minutes, or until the empanadas are golden brown and the filling is warmed through.
This should yield a perfectly crispy exterior and a savory, melty interior.
Step 5: Cool and Serve
Remove the empanadas from the oven and allow them to cool for about 5 minutes before serving.
This cooling period ensures that the flavors settle and the empanadas are safe to handle.
Enjoy your delicious homemade empanadas!