Chicken Broccoli Empanadas are a crisp, golden, make-ahead-friendly option for busy lunches, casual dinners, or party platters, with a savory chicken filling, smoky bacon, tender broccoli, and melted cheddar wrapped in flaky pastry.
These are the kind of hand pies that make life easier in your kitchen. You get a hearty, flavorful filling tucked into a neat pastry shell, so they work just as well for a quick family meal as they do for game day, lunchboxes, or a grab-and-go snack.
What makes them especially appealing is the balance. The chicken keeps the filling satisfying, the broccoli adds freshness, the bacon brings smoky depth, and the cheddar ties everything together with a rich, melty finish.
They also feel a little more special than a standard baked snack without being fussy. Using thawed empanada dough keeps the process simple, while the egg wash gives each one that glossy, golden exterior everyone looks for when they come out of the oven.
Ingredients
Cooked chicken gives the filling its hearty base and makes these empanadas especially convenient when you use leftover or rotisserie chicken.
Broccoli florets add a fresh, savory bite and help balance the richness of the cheese and bacon.
Bacon brings smoky flavor and a crisp, salty edge that makes the filling taste more layered and satisfying.
Sharp cheddar melts into the mixture and adds richness with a bold cheesy finish that holds up well against the other savory ingredients.
Shredded carrots contribute a light sweetness and a little color, which helps round out the filling without overpowering it.
Sour cream adds just enough creaminess to bind everything together and keep the filling from feeling dry.
Salt seasons the chicken mixture and helps bring all the flavors into focus.
Black pepper adds a warm, gentle bite that gives the filling more depth.
Garlic powder brings easy savory flavor throughout the mixture without adding extra moisture.
Empanada dough rounds create the crisp, flaky shell that turns the filling into a portable snack, appetizer, or light meal.
Egg and water form the egg wash that helps seal the edges and gives the tops that golden baked finish.
Flour lightly dusts the work surface so the dough is easier to roll and shape without sticking.
Cooking Steps
STEP 1: In a large bowl, combine the shredded chicken, crumbled bacon, finely chopped broccoli, shredded cheddar, carrots, salt, black pepper, garlic powder, and sour cream. Mix until the filling looks evenly combined and every spoonful has a little of everything.
STEP 2: Chill the filling while you prepare the dough and heat the oven to 375°F. This quick pause helps the mixture firm up slightly, which makes the empanadas easier to fill neatly and seal without mess.
STEP 3: Once the dough rounds are thawed and pliable, dust your surface lightly with flour and gently roll each one just enough to even out the thickness. You do not need to make them dramatically larger, just smooth and uniform.
STEP 4: Spoon about 1 tablespoon of filling into the center of each round, leaving a clean border around the edges. That small space matters because it helps the dough close properly and keeps the filling from pushing out during baking.
STEP 5: Fold each dough round into a half-moon shape. In a small bowl, whisk the egg and water together, then brush a little along the inner rim before pressing the edges closed. Crimp with a fork all the way around for a secure seal and that classic empanada look.
STEP 6: Place the shaped empanadas on a lightly greased baking dish or baking sheet, giving them a little room between each one. Brush the tops with the remaining egg wash so they bake up glossy and golden.
STEP 7: Bake on the center rack for about 20 minutes, or until the pastry is deeply golden and the filling is hot all the way through. Let them rest for 5 minutes before serving so the filling can settle and the pastries are easier to handle.
Serving Ideas for Chicken Broccoli Empanadas
A simple green salad is one of the easiest ways to round these out into a full meal. Something crisp with a light vinaigrette works especially well because it cuts through the richness of the bacon, cheese, and pastry.
They are also great with a dipping sauce on the side. A cool sour cream dip, a creamy garlic sauce, or even a mild salsa gives you a little contrast and makes them feel party-ready without any extra work.
For a more filling plate, pair them with roasted potatoes, seasoned rice, or a small bowl of soup. Because the empanadas are compact and savory, they fit naturally into a lunch or casual dinner spread.
Can I make these ahead of time?
Yes. You can prepare the filling in advance and keep it chilled until you are ready to assemble. You can also shape the empanadas a few hours ahead, refrigerate them, and bake them just before serving for the freshest texture.
Can I use rotisserie chicken?
Absolutely. Rotisserie chicken is one of the easiest ways to make this recipe more convenient, and it brings plenty of flavor. Just shred it well so the filling mixes evenly and sits neatly inside the dough.
Do I need to cook the broccoli first?
Finely chopped broccoli usually works best when it is tender-crisp or at least not overly raw. Since the bake time is fairly short, small pieces are important so the broccoli softens enough and blends nicely with the rest of the filling.
Can I freeze them before baking?
Yes. Arrange the assembled empanadas on a tray and freeze until firm, then transfer them to a freezer-safe container or bag. Bake from frozen, adding a few extra minutes, until the pastry is golden and the centers are heated through.
Helpful Tips
- Keep the filling cold while you work so it is easier to portion and less likely to soften the dough.
- Do not overfill the rounds, or the edges will be harder to seal and may open in the oven.
- If any filling gets on the rim, wipe it away before crimping so the empanadas close more securely.
Keeping Leftovers Fresh
Store leftover empanadas in an airtight container in the refrigerator for up to 3 days. Let them cool fully before storing so the pastry does not trap steam and turn soft.
To reheat, place them in a 350°F oven for about 8 to 10 minutes, or until warmed through and crisp again. A toaster oven works very well for this too. The microwave will heat the filling quickly, but the pastry will be softer.
For longer storage, freeze baked empanadas in a well-wrapped container for up to 2 months. Reheat them straight from frozen in the oven until hot in the center and crisp on the outside. That makes them especially useful for meal prep, busy afternoons, or those nights when you want something homemade without starting from scratch.
Chicken Broccoli Empanadas
Ingredients
For the filling:
- 1 teaspoon fine salt
- 1 tablespoon full-fat sour cream
- 1 cup finely chopped broccoli florets
- 4 ounces bacon cooked until crisp and crumbled
- 1 cup sharp cheddar shredded
- 2 cups cooked chicken shredded
- 1 teaspoon freshly ground black pepper
- 1 teaspoon garlic powder
- 1/4 cup carrots shredded
For assembly:
- 1 tablespoon flour for dusting the work surface
- 10 frozen empanada dough rounds thawed according to package directions
- 1 large egg
- 1 tablespoon water
Instructions
- In a large bowl, combine the shredded chicken, crumbled bacon, chopped broccoli, cheddar cheese, shredded carrots, salt, black pepper, garlic powder, and sour cream. Stir thoroughly until the filling is evenly mixed.
- Transfer the filling to the refrigerator and keep it chilled until ready to use.
- Allow the empanada dough rounds to thaw until soft and flexible. Meanwhile, heat the oven to 375°F (190°C).
- Lightly dust a clean surface with flour, then gently roll each dough round to create an even thickness.
- Place 1 tablespoon of the chicken and broccoli filling in the center of each dough round, keeping the filling at least 1/4 inch away from the edges.
- Fold each round over from top to bottom to form a half-moon shape.
- Whisk the egg with the water to prepare the egg wash.
- Brush the inner rim of each dough round lightly with the egg wash. Press the edges together with your fingers, then crimp all around with a fork to seal securely.
- Arrange the filled empanadas on a lightly greased baking dish.
- Bake on the center oven rack for about 20 minutes, or until the empanadas are golden brown and the filling is hot throughout.
- Remove from the oven and let them rest for 5 minutes before serving.
