There’s nothing quite like the golden, flaky crust of a freshly baked empanada, packed with a savory chicken filling that bursts with Filipino flavors. This recipe brings together tender shredded chicken, aromatic spices, and a buttery pastry that’s crisp to the touch and soft inside.
The dough is simple yet precise—just the right balance of flakiness and structure to hold the rich filling without falling apart. I’ve refined the technique over time to ensure each bite delivers that perfectly crisp exterior and juicy, well-seasoned chicken within.
What makes these hand pies special is the layering of textures: the buttery pastry, the hearty chicken, and the subtle sweetness that often defines Pinoy-style empanadas. They’re ideal for gatherings, snack time, or a satisfying meal on the go.
Ready to bake a batch that disappears as fast as you pull them from the oven?
Ingredients for Chicken Empanada Recipe Pinoy
Buttery pastry meets well-seasoned chicken and vegetables for these Filipino hand pies.
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour 🌾 | 3 cups | Plus extra for dusting |
| Unsalted Butter 🧈 | ¾ cup | Cold, cubed for flakiness |
| Ice Water 💧 | ½ cup | For dough binding |
| Salt 🧂 | 1 tsp | Fine sea salt for dough |
| Granulated Sugar 🍚 | 1 tsp | For subtle sweetness |
| Boneless Skinless Chicken Thighs 🍗 | 1 lb | Shredded after cooking |
| Yellow Onion 🧅 | 1 whole | Finely diced |
| Garlic Cloves 🧄 | 4 cloves | Minced for filling |
| Ground Black Pepper 🌶️ | ½ tsp | Freshly cracked preferred |
| Soy Sauce 🫙 | 2 tbsp | Filipino brand preferred |
| Calamansi Juice 🍋 | 1 tbsp | Or lime juice substitute |
| Raisins 🍇 | ¼ cup | Optional for sweetness |
| Potatoes 🥔 | 2 whole | Peeled and diced small |
| Carrots 🥕 | 1 whole | Peeled and diced small |
| Large Egg 🥚 | 1 whole | For egg wash finish |
The flour is your foundation—King Arthur or Gold Medal for consistent results. Butter must be ice-cold for that flaky texture; I grab mine from Whole Foods or any major supermarket. For the chicken, thighs stay juicier than breast, and bone-in, skin-on can be used if you prefer to debone and skin yourself (saves a few bucks). Look for thighs with good color, no grayish tint.
No calamansi? Lime or lemon juice works fine—just add a pinch of sugar to balance. Skip the raisins if you’re not into the sweet-savory mix. Potatoes not your thing? Sweet potatoes or yams add a nice twist. For the soy sauce, Silver Swan or Datu Puti are authentic Filipino brands, but any soy sauce works. The egg wash can be swapped for milk or cream if you’re out of eggs.
Dough can be made 2 days ahead and refrigerated—just let it warm slightly before rolling. Filling keeps 3-4 days in the fridge, or freeze it raw for up to 1 month. Baked empanadas are best eaten fresh but reheat beautifully in a 350°F oven for 8-10 minutes.
Why You’ll Love This Recipe
- One-Bowl Dough: Honestly, the pastry comes together in a single bowl—just flour, cold butter, and ice water, no fancy gadgets.
- Buttery Crisp Shell: That flaky, golden crust from the butter and a pinch of sugar? It’s what makes every bite irresistible.
- Filling Flexibility: I’ve stuffed these with leftover adobo chicken or even just spiced ground meat—super adaptable.
- Makes Ahead: Bake a batch, freeze the rest. They reheat like they’re fresh from the oven, which saves me every time.
Step-by-Step Instructions for Chicken Empanada
Master the dough first, then create a flavorful filling that defines these hand pies.
Step 1: Prepare the Empanada Dough
In a large bowl, combine the 3 cups All-Purpose Flour, 1 tsp Salt, and 1 tsp Granulated Sugar. Cut in the 0.75 cup Unsalted Butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs with pea-sized butter pieces visible.
Gradually add the 0.5 cup Ice Water, 1 tablespoon at a time, mixing with a fork until the dough just comes together. Don’t overwork it. Form the dough into a disk, wrap in plastic, and refrigerate for 1 hour to relax the gluten and firm the butter.
Step 2: Cook and Shred the Chicken
Place the 1 lb Boneless Skinless Chicken Thighs in a pot and cover with water. Add the 1 whole Yellow Onion (halved), 4 cloves Garlic Cloves (smashed), 2 tbsp Soy Sauce, 1 tbsp Calamansi Juice, and 0.5 tsp Ground Black Pepper. Simmer for 20-25 minutes until the chicken is fully cooked and tender.
Remove the chicken from the broth and let it cool slightly. Shred it into small pieces using two forks, then set aside. Reserve ½ cup of the cooking broth for the filling.
Step 3: Prepare the Vegetable Filling
In a skillet, sauté the diced 2 whole Potatoes and 1 whole Carrots in a bit of the reserved broth for 5-7 minutes until softened. Add the shredded chicken, 0.25 cup Raisins, and enough reserved broth to moisten the mixture. Cook for another 3-5 minutes until the liquid has mostly evaporated.
Taste and adjust seasoning with a bit more Soy Sauce or Calamansi Juice if needed. Let the filling cool completely before assembling the empanadas.
Step 4: Assemble and Bake the Empanadas
Preheat the oven to 375°F. On a lightly floured surface, roll out the chilled dough to about ⅛-inch thickness. Cut into 6-inch circles using a bowl or round cutter.
Place 2 tablespoons of the cooled filling in the center of each dough circle. Fold the dough over to create a half-moon shape, then crimp the edges with a fork to seal. Brush the tops with the 1 whole Large Egg beaten with a little water. Bake for 25-30 minutes until the crust is golden brown.
Pro Tips For Making Chicken Empanada Recipe Pinoy
- Chill the Dough: After mixing the flour, butter, and ice water, let the dough rest in the fridge for at least 30 minutes—I learned this the hard way when my first batch shrank and toughened in the oven.
- Use Ice-Cold Water: Sounds obvious, but I was skeptical until I tried it: the colder the water, the flakier the crust, especially with unsalted butter.
- Skip Warm Butter: Resist the urge to soften the butter first; cold, cubed butter cut into the flour makes that layered, crisp texture we all love.
- Roll Thin, Not Transparent: Aim for about 1/8-inch thickness when rolling the dough—any thinner and it’ll tear, any thicker and it won’t cook through properly.
Best Sauces and Condiments for This Dish
Spiced Vinegar Dip
Mix ¼ cup white vinegar with 1 tsp crushed garlic, ½ tsp black pepper, and 1 tsp soy sauce. This classic Pinoy dip cuts through the richness beautifully. I love the tangy kick it adds. 🔥
Sweet Chili Sauce
Mae Ploy sweet chili sauce is my go-to for a sweet-spicy contrast. Drizzle 1-2 tbsp over each empanada or serve on the side. The sticky texture pairs perfectly with the flaky crust.
Garlic Mayo Spread
Combine ½ cup mayonnaise with 2 minced garlic cloves and 1 tbsp calamansi juice. Spread thinly inside the empanada before adding filling for extra moisture and zing.
Banana Ketchup
This Filipino staple adds a unique sweet-tangy flavor. I prefer Jufran brand for its authentic taste. Serve 1 tbsp per empanada for dipping or drizzle over the top.
Sriracha Mayo
Mix ¼ cup mayo with 1 tbsp sriracha and 1 tsp honey for a creamy-spicy dip. The heat balances the savory chicken filling wonderfully.
Spicy Vinegar with Chilis
For extra heat, add 2 chopped siling labuyo (bird’s eye chilis) to your spiced vinegar dip. Let it sit for 10 minutes to infuse. A little goes a long way! 💡
Nutrition Facts
Frequently Asked Questions
Can I use chicken breast instead of thighs?
Yes, but thighs stay juicier. If using breast, reduce cooking time to 15-20 minutes to prevent dryness. The flavor will be milder.
How do I prevent the crust from getting soggy?
Ensure filling is completely cooled before assembling. Also, brush the dough with egg wash before adding filling to create a moisture barrier.
Can I make these ahead of time?
Assemble and freeze uncooked empanadas on a tray, then transfer to a bag. Bake from frozen at 375°F for 30-35 minutes.
What’s the best way to crimp the edges?
Use a fork to press the edges together firmly. For extra security, wet the edge with a bit of water before folding.
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