Creamy Chicken Empanadas: 1 Simple Trick

Posted on May 10, 2025

Have you ever bitten into what you thought was going to be a glorious, warm empanada or savory pastry, only to be met with a disappointingly dry, crumbly filling? It’s a total letdown! I used to have this problem constantly with my chicken empanadas. No matter how perfectly I cooked the chicken or seasoned the mixture, the inside just wouldn’t have that luscious, moist texture I craved.

Well, get ready for a game changer! I finally perfected a simple technique that guarantees a creamy chicken empanada filling every single time. This isn’t just about adding more liquid; it’s about creating a base that locks in moisture and infuses every bite with incredible flavor. Say goodbye to dry, boring fillings and hello to the most irresistible creamy chicken empanadas you’ve ever made!

This recipe is fantastic because it takes a classic handheld favorite and elevates it with a texture that makes you want to keep going back for more. They’re perfect for parties, lunchboxes, or a comforting snack any time of day. Let’s dive into the secret!

Why You’ll Love This Creamy Chicken Empanada Recipe

Beyond just solving the dry filling dilemma, these creamy chicken empanadas offer so many reasons to fall in love. They’re incredibly versatile and satisfying.

Here are just a few reasons why this recipe will become a go-to in your kitchen:

Guaranteed Creamy Filling: The unique sauce base is the star, ensuring the chicken stays moist and flavorful, never dry.
Easy to Make: While they look impressive, the process is straightforward, especially if you use pre-cooked chicken and store-bought dough.
Adaptable: Easily customize the seasonings to your liking.
Crowd-Pleaser: Who doesn’t love a delicious, handheld pastry? These are perfect for entertaining.
Freezer Friendly: Make a big batch and freeze some for later, perfect for busy days.

Whether you’re looking for a fun weekend cooking project or a clever way to use up leftover chicken, these empanadas are a delicious choice. They’re savory, cheesy, and utterly comforting.

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Gathering Your Ingredients for Creamy Chicken Empanadas

Making the perfect filling for these creamy chicken empanadas starts with selecting the right components. We’re building layers of flavor and texture, ensuring that every single bite is as delicious as the last. Here’s what you’ll need, with a little insight into why each ingredient plays its part.

Shredded Cooked Chicken (2 cups): This is your base! Using pre-cooked chicken makes this recipe a breeze. You can use rotisserie chicken for convenience, or home-cooked chicken breasts or thighs that have been boiled or baked and then shredded. Dark meat often offers a bit more moisture and flavor, but white meat works beautifully too, especially with our creamy sauce ensuring moisture.
Shredded Mozzarella Cheese (8 ounces): Mozzarella brings that essential cheesy pull and adds richness to the filling. Its mild flavor allows the other ingredients to shine while contributing to the overall creamy texture as it melts.
Cream Cheese, softened (4 ounces): Ah, the secret weapon for ultimate creaminess! Softened cream cheese melts smoothly into the sauce base, providing a rich, tangy, and incredibly creamy element that combats any potential dryness. Make sure it’s at room temperature for easy incorporation.
Milk or Chicken Broth (1/4 cup): This liquid helps create the smooth sauce base. Chicken broth will add an extra layer of savory flavor that complements the chicken, while milk will provide a slightly richer, creamier result. Choose whichever you have on hand!
Unsalted Butter (2 tablespoons): Butter is the starting point for our creamy sauce, helping to cook the flour and provide a rich foundation for the roux. Using unsalted butter gives you control over the final saltiness of the filling.
All-Purpose Flour (2 tablespoons): Flour is the thickening agent for our sauce. Cooked with butter, it creates a simple roux that gives the filling its body and helps hold everything together in that lovely creamy matrix.
Garlic Powder (1/2 teaspoon): A pantry staple that adds a warm, savory depth without the sharpness of fresh garlic. It distributes evenly throughout the filling.
Onion Powder (1/4 teaspoon): Similar to garlic powder, onion powder provides a subtle, sweet onion flavor that enhances the overall savory profile.
Salt and Black Pepper (to taste): Essential for seasoning! Start with a little and taste the filling before assembling to adjust as needed. The amount of salt will depend on whether your chicken was seasoned and if you used salted or unsalted broth/butter.
Large or Small Empanada or Pastry Dough Discs (8 large or 16 small): This is the vessel for our creamy goodness! You can find these in the frozen section of most grocery stores. Thaw them according to package directions. If you’re feeling ambitious, you could make your own pastry dough, but store-bought makes this recipe super accessible.
Chopped Fresh Parsley (optional, for garnish): A sprinkle of fresh parsley adds a pop of color and a touch of fresh, herbaceous flavor as a finishing touch. It’s optional but highly recommended for presentation and brightness.

Having all your ingredients measured and ready before you start cooking, known as “mise en place,” will make the process smoother and more enjoyable. Now, let’s get to making that glorious creamy filling!

Crafting Your Creamy Chicken Empanadas: Step-by-Step

Making these creamy chicken empanadas is a rewarding process, and paying attention to each step, especially when building the filling, is key to achieving that perfect texture and flavor. Let’s walk through it together.

Begin by preparing that luscious filling base. In a medium saucepan, place your measured unsalted butter over medium heat. Let it melt completely. Once the butter is melted and perhaps starts to gently bubble, whisk in the all-purpose flour. You’re making a simple roux here. Cook this mixture for about 1 minute, stirring constantly. This cooking time is important; it helps cook out the raw flour taste and ensures a smooth sauce.
Create the creamy sauce. Slowly, and I mean slowly, pour in the milk or chicken broth while continuously whisking. Start with just a splash, whisking it in until smooth before adding more. This technique prevents lumps and helps create a silky sauce. Keep stirring over medium heat for about 2-3 minutes. You’ll see the mixture thicken into a smooth, gravy-like consistency. This thickened sauce is the absolute secret to keeping our filling moist and creamy!
Melt in the cheeses and seasonings. Remove the saucepan from the heat immediately after the sauce has thickened. Add the softened cream cheese and stir it in vigorously until it’s completely smooth and no lumps remain. The residual heat from the pan and sauce will help with this. Next, stir in the shredded mozzarella cheese, garlic powder, onion powder, salt, and pepper. Continue stirring until the mozzarella is mostly melted and everything is wonderfully combined. The cheese will stretch and incorporate into the creamy base.
Gently fold in the chicken. Add the shredded cooked chicken to the creamy cheese sauce. Use a spatula or spoon to gently fold the chicken into the mixture until every piece is coated in that rich, creamy sauce. Be careful not to overmix, as you want to keep nice shreds of chicken rather than turning it into a paste. This step ensures the chicken is fully enveloped in the moisture, preventing it from drying out during baking or frying.
Now, it’s time to assemble your empanadas. Lay your thawed empanada or pastry dough discs out on a lightly floured surface. If using large discs, you’ll use 8; if using small, you’ll use 16. Place a generous spoonful of the creamy chicken filling onto one half of each dough disc. Leave a border of about a half-inch to an inch around the edge so you have room to seal them.
Seal them up tight! This is crucial to prevent leaks while cooking. Dip your finger in a little water and moisten the edge of the dough all the way around the disc. This water acts as glue. Carefully fold the empty half of the dough over the filling to create a half-moon shape. Press the edges together firmly with your fingers first to seal. Then, use the tines of a fork to press and crimp the edges all around. This creates a decorative edge and, more importantly, a strong seal. Double-check each one to make sure there are no gaps!
Cook your beautiful creations! You have two excellent options here: pan-frying for classic crispiness or baking for a slightly lighter touch.
- To pan-fry, heat a few tablespoons of oil (like vegetable or canola oil) in a skillet over medium heat. Once the oil is hot (you can test by dropping a tiny bit of dough in – it should sizzle), carefully place a few empanadas in the skillet. Don’t overcrowd the pan, as it will lower the oil temperature and lead to greasy results. Fry for about 3-5 minutes per side, or until they are a beautiful golden brown and heated through.
- To bake, preheat your oven to 400°F (200°C). Place the assembled empanadas on a baking sheet lined with parchment paper. For extra browning and a lovely finish, brush the tops of the empanadas with melted butter or an egg wash (whisk one egg with a tablespoon of water or milk). Bake for 15-20 minutes, or until they are golden brown and puffed slightly. Baking often results in a slightly less uniformly browned crust than frying but is less hands-on.
Serve and enjoy! Once cooked to golden perfection, remove the empanadas from the skillet or baking sheet. Let them cool slightly – that filling will be hot! Serve them warm. If you like, garnish with a sprinkle of fresh chopped parsley for a burst of color and freshness. Get ready to experience that perfectly moist and incredibly delicious creamy filling you worked for!

Each step contributes to the final, satisfying result. Don’t rush the sauce-making; that’s where the magic happens for the creamy texture.

Tips for Perfect Creamy Chicken Empanadas Every Time

Achieving empanada perfection is easy with a few extra tips and tricks up your sleeve. Here are some pointers to ensure your creamy chicken empanadas turn out fantastic each time:

Start with Flavorful Chicken: While leftover chicken is great, using chicken seasoned well when cooked initially will enhance the overall flavor of the filling. Consider using chicken leftover from making glazed chicken or pan-seared chicken breast.
Don’t Skip the Roux: Cooking the butter and flour for at least a minute is crucial. This toasts the flour slightly and eliminates that raw flour taste, leading to a smoother, better-tasting sauce.
Room Temperature Cream Cheese: Ensure your cream cheese is properly softened. Cold cream cheese will be difficult to whisk into the hot sauce smoothly and can result in lumps.
Cool the Filling Slightly: Before filling the dough discs, let the chicken mixture cool for about 10-15 minutes. Hot filling can make the dough soft and difficult to work with, leading to tears and leaks during assembly.
Don’t Overfill: It’s tempting to pack them full, but overfilling can make sealing difficult and increases the chance of blowouts during cooking. A generous spoonful is plenty.
Master the Seal: A good seal is the difference between a perfect empanada and a leaky mess. Pressing with fingers first, then crimping with a fork provides a strong double seal. If you’re worried, you can also lightly crimp, then press again.
Dough Matters: Different brands of empanada or pastry dough discs can vary. Some are more forgiving than others. If your dough seems stiff, let it sit at room temperature for a few extra minutes to become more pliable, but not so long that it becomes sticky.
Baking vs. Frying: Both methods yield delicious results. Frying gives you that classic, uniformly golden and crispy exterior. Baking is easier for larger batches and slightly healthier, but the crust might be less uniformly colored unless you use an egg wash and perhaps rotate the pan.
Batch Cooking and Freezing: These empanadas freeze beautifully. Assemble them but don’t cook them. Place the uncooked empanadas on a baking sheet lined with parchment paper and freeze until solid. Once frozen, transfer them to a freezer-safe bag or container. You can bake or fry them directly from frozen; just add a few extra minutes to the cooking time.
Reheating: The best way to reheat cooked empanadas to maintain crispiness is in a toaster oven, regular oven, or air fryer at around 350°F (175°C) until heated through and crispy again. Microwaving will heat them but will result in a soft crust.

These small details can make a big difference in your final result, ensuring you get those perfect, creamy bites every time.

What to Serve With Creamy Chicken Empanadas

While these creamy chicken empanadas are certainly satisfying on their own, pairing them with the right sides can turn them into a complete meal or enhance them as an appetizer. For a simple yet refreshing side, a light green salad with a vinaigrette is perfect to cut through the richness. You could also serve them with a side of pico de gallo or a simple salsa for dipping, adding a fresh, zesty element.

If you’re looking for something a bit heartier, consider a side of Mexican rice or creamy mashed potatoes. For a different texture, crispy baked or fried plantains make a delicious accompaniment. Don’t forget a potential dipping sauce! Beyond salsa, a simple sour cream or a spiced aioli would be lovely. They’re also great alongside a warm bowl of soup like chicken noodle soup on a cooler day.

Your Creamy Chicken Empanada Questions Answered (FAQ)

Got questions about making these delightful creamy chicken empanadas? Here are some common queries and helpful answers to ensure your success.

Can I use different types of cheese in the filling?

Absolutely! While mozzarella and cream cheese create a classic creamy texture, you can experiment. Monterey Jack, cheddar, or a blend of Mexican cheeses would add different flavors and varying degrees of meltiness. Just ensure you include the cream cheese or another soft cheese component to maintain that key creamy consistency.

What’s the best way to shred cooked chicken?

There are a few easy ways! If you have a stand mixer, placing the warm (not hot) cooked chicken breasts or thighs in the bowl and using the paddle attachment on low speed for about 30-60 seconds is incredibly fast and effective. Alternatively, you can use two forks to pull the chicken apart by hand. This is especially easy if the chicken is still warm.

My dough discs keep cracking when I try to fold them. What am I doing wrong?

This usually means the dough is too cold. Let your dough discs sit at room temperature for slightly longer before you start assembling. They should be pliable enough to fold without resistance but still cool enough to handle easily. Avoid overworking the dough, as this can also make it tough and prone to cracking.

Can I add vegetables to the filling?

Yes, you can! Finely diced and sautéed onions, bell peppers, or mushrooms could be added to the sauce base after the flour and liquid step, before adding the chicken. Just be mindful that adding vegetables might slightly alter the filling’s consistency, so ensure they are cooked until tender and any excess moisture has evaporated before adding the chicken.

How do I store leftover cooked empanadas?

Store cooked and cooled empanadas in an airtight container in the refrigerator for up to 3-4 days. As mentioned earlier, for best results when reheating, use an oven, toaster oven, or air fryer to help the crust regain its crispiness.

Can I make the filling ahead of time?

Yes, you can! Prepare the creamy chicken filling as directed and let it cool completely. Store it in an airtight container in the refrigerator for up to 2-3 days. When you’re ready to make the empanadas, let the filling come closer to room temperature (or warm slightly if very cold) before using it, as this makes it easier to portion and spread on the dough.

Enjoy Your Homemade Creamy Chicken Empanadas!

There you have it – the secret to creamy, flavorful chicken empanadas that will impress everyone lucky enough to try them. No more dry fillings, just perfect, savory pockets of deliciousness.

Give this recipe a try and experience the difference that simple sauce base makes. They are truly comforting, satisfying, and make a wonderful meal or snack. Don’t hesitate to get creative with your seasonings or dipping sauces!

Did you make these creamy chicken empanadas? I’d love to hear how they turned out! Leave a comment below and let me know your favorite way to serve them. Happy cooking!