Chicken Pie Empanadas Recipes

MINI CHICKEN EMPANADAS

Steps:

• Preheat oven to 400°. In a small bowl, combine the first 8 ingredients. On a lightly floured surface, roll each pie crust into a 15-inch circle. Cut with a floured 3-in. round biscuit cutter., Place about 1 teaspoon filling on 1 half of each circle. Moisten edges with water. Fold pie crust over filling. Press edges with a fork to seal., Transfer to greased baking sheets. Bake until golden brown, 12-15 minutes. Remove to wire racks. Serve warm.

CHICKEN PIE EMPANADAS

Steps:

• 1. Preheat oven to 350 degrees. Cook chicken breast either in microwave or boil until no longer pink. Shred chicken ( I use a mini chopper - do not get to fine- use pulse and watch carefully-it only takes a minute). Put chicken in large bowl. Set aside
• 2. To make sauce; combine soups; add poultry seasoning, salt and pepper, stir to combine. Set aside. Cut onion and celery into med-small pieces and put into a food procesor or mini chopper and pulse until chopped fine but not to small.
• 3. Add celery and onions to chicken (you do not have to use all the celery onion mix-use your own discretion). Add the soup mix into the chicken mixture (the same with the celery mixture - start with spoonfulls, slowly add until your get the consistency that you want (to runny-wet and the inside will run out of the empanadas while baking.
• 4. Roll each biscuit into about an 8-9" circle. Place a large tablespoonful (about 1/4c) into the center of the circle. Fold the back of the biscuit over the chicken mixture, making sure all edges are touching. Using a fork, crimp all around the edges to make sure they are sealed completely.
• 5. Combine 2 eggs and 1Tbs water, beating until completely mixed. Brush well over entire empanadas, leaving no area exposed. Bake at 350 degrees for 25 min.

CHICKEN EMPANADAS

Steps:

• Mix together first 8 ingredients, and refrigerate until ready to assemble empanadas.
• On a floured surface, roll out pie shells and cut into 4-inch circles (use all the pie dough by re-rolling scraps).
• Place approximately 2 tablespoons of chicken mixture in center of dough circles.
• Fold each circle in half and crimp edges with a fork.
• Place on a baking sheet and brush tops with egg yolks.
• Sprinkle top with mixed salt and chili powder.
• Bake 12-13 minutes at 400F degrees.
• Serve warm or at room temperature.
• Freezes well.

AUTHENTIC CHICKEN EMPANADAS (EMPANADAS DE POLLO)

Steps:

• Mix flour, salt, baking powder, and baking soda together in a large bowl. Add water and 1/4 cup vegetable oil; mix with an electric mixer until well combined and a dough begins to form, about 3 minutes. Remove dough and knead on a lightly floured surface for about 3 minutes. Wrap in plastic wrap and set aside for 15 minutes.
• Meanwhile, heat 2 tablespoons oil in a large skillet over medium-high heat. Add shredded chicken and saute until heated through, about 2 minutes. Add onion, bell pepper, cilantro, olives, garlic, sazon seasoning, tomato paste, salt, and pepper and cook, stirring occasionally, until vegetables have softened, about 10 minutes. Remove from heat and let cool.
• Divide empanada dough into 12 pieces and form each one into a 4-inch circle. Place about 2 tablespoons filling in the center of each circle, fold in half, and press down on the edges with a fork to seal.
• Heat 1 cup oil in a frying pan over medium heat. Add empanadas, working in batches, and fry until golden brown, about 5 minutes per side. Transfer to a paper towel-lined plate.

EASY CHICKEN EMPANADAS

Steps:

• Mix chicken with Mexican cheese blend, pimentos, green chiles, onion, mayonnaise, and jalapeno.
• Place about 1 tablespoon of the mixture into the center of each empanada disc. Run a wet finger around the rim of each disc. Fold into a half-moon shape and press edges together with a fork to seal well.
• Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
• Fry 1 to 2 empanadas at a time in the hot oil until brown, 1 to 2 minutes per batch.

EASY CHICKEN EMPANADAS RECIPE

Steps:

• Preheat the oven to 350. Line two baking sheets with parchment paper and set aside.
• Roll out the pie dough and cut it into large circles (I used a 3 7/8 inch biscuit cutter, but you could use a small bowl instead).
• In a medium bowl, mix together the chicken, cream cheese, shredded cheese, enchilada sauce, and jalapeño.
• Place a tablespoon-sized scoop of filling on each of the circles of dough, and fold the edges together. Crimp the edges with a fork or twist them together to seal the dough.
• Place on the prepared baking sheets and cut a slit in the top of each empanada, or pierce each with a fork a few times.
• Brush each empanada with the beaten egg. Bake in preheated oven 25-30 minutes, or until golden brown. Serve warm.

CHICKEN EMPANADAS

Steps:

• Preheat oven to 400 °F. Lightly grease a baking sheet. In a large bowl, combine chicken and next 7 ingredients. Unroll 1 piecrust onto a lightly floured surface. Roll onto a 15-inch circle. Cut out rounds, using a 3-inch cookie cutter. Re-roll dough as needed. Repeat procedure with remaining piecrusts. Arrange 1 piecrust round on a clean, flat surface. Lightly brush edges of crust with water. Place 1 heaping teaspoon of chicken mixture in center of the round. Fold dough over filling, pressing edges with a fork to seal. Repeat with remaining rounds and chicken mixture. (Up to this point, the recipe can be made ahead and frozen for up to 1 month). Arrange empanadas on prepared baking sheet. Bake for 15 minutes.