If you’re searching for the ultimate chicken empanadas recipe, these baked chicken and potato empanadas (pastelillos) are the perfect choice. This chicken empanadas recipe easy version delivers crispy, golden pastry with a flavorful filling that feels homemade yet effortless. Whether you’re new to cooking or experienced, this empanadas recipe chicken option is simple to follow and incredibly satisfying. This empanadas recipe brings together tender chicken, hearty potatoes, and warm spices wrapped in flaky dough. It’s an easy empanadas recipe that works for weeknight dinners, snacks, or gatherings. While many people love a classic beef empanadas recipe or even a sweet apple empanadas recipe, this savory version strikes the perfect balance between comfort and flavor. What makes this chicken empanadas recipe stand out is how approachable it is without sacrificing taste. Whether you’re comparing it to a traditional beef empanadas recipe or experimenting beyond an apple empanadas recipe, these baked delights are lighter, healthier, and just as delicious. Once you try this easy empanadas recipe, it will quickly become a favorite in your kitchen.

1) Key Takeaways
2) Easy Baked Chicken and Potato Empanadas (Pastelillos) Recipe
3) Ingredients for Baked Chicken and Potato Empanadas (Pastelillos)
4) How to Make Baked Chicken and Potato Empanadas (Pastelillos)
5) Tips for Making Baked Chicken and Potato Empanadas (Pastelillos)
6) Making Baked Chicken and Potato Empanadas (Pastelillos) Ahead of Time
7) Storing Leftover Baked Chicken and Potato Empanadas (Pastelillos)
8) Try these main course recipes next!
9) Baked Chicken and Potato Empanadas (Pastelillos)
10) Nutrition

1) Key Takeaways

These baked pastelillos are a lighter, oven-baked twist on a classic chicken empanadas recipe.
The chicken and potato filling is hearty, savory, and perfect for Chicken Recipes collections.
This chicken empanadas recipe easy method works well for family dinners, snacks, parties, and meal prep.
You can customize the filling, dough, and seasonings just like you would with any easy empanadas recipe.

2) Easy Baked Chicken and Potato Empanadas (Pastelillos) Recipe

Baked Chicken and Potato Empanadas, also known as pastelillos, are the kind of comforting hand pie that feels homemade, cozy, and satisfying from the very first bite. This chicken empanadas recipe brings together tender shredded chicken, soft potatoes, savory seasonings, and golden pastry for a meal that works beautifully as dinner, lunch, or a party appetizer.

Because this dish fits perfectly into Chicken Recipes, it is especially useful when you want something more exciting than basic baked chicken but still practical enough for a busy day. If you have been searching for a chicken empanadas recipe easy enough for weeknights, this baked version gives you the crisp edges and flavorful filling without needing deep frying.

This empanadas recipe chicken lovers will appreciate is also wonderfully adaptable. While a beef empanadas recipe is rich and traditional, and an apple empanadas recipe makes a sweet dessert-style option, this easy empanadas recipe lands right in the middle as a savory, family-friendly favorite.

3) Ingredients for Baked Chicken and Potato Empanadas (Pastelillos)

Chicken Cooked shredded chicken is the heart of this recipe, giving the empanadas a tender, protein-rich filling that makes every bite satisfying.

Potatoes Potatoes add body, softness, and comfort to the filling, helping the chicken mixture stay hearty and moist.

Empanada Dough A good pastry dough creates the flaky, golden shell that makes this empanadas recipe so irresistible.

Onion Onion builds a savory flavor base and adds gentle sweetness as it cooks into the filling.

Garlic Garlic gives the chicken and potato mixture a warm, aromatic depth that makes the filling taste homemade.

Paprika Paprika adds color and mild smoky flavor, making the pastelillos taste rich without overpowering the chicken.

Cumin Cumin brings earthy warmth that pairs beautifully with the chicken and potatoes.

Olive Oil Olive oil helps sauté the aromatics and keeps the filling moist and flavorful.

Egg Wash Egg wash gives the baked empanadas their glossy, golden finish.

4) How to Make Baked Chicken and Potato Empanadas (Pastelillos)

Step 1 Prepare the filling by sautéing onion and garlic in olive oil until fragrant, then stir in shredded chicken, cooked potatoes, paprika, cumin, salt, and pepper.

Step 2 Let the filling cool slightly so it is easier to handle and does not soften the dough too much during assembly.

Step 3 Roll out the empanada dough and cut it into circles, keeping the pieces even so they bake at the same rate.

Step 4 Spoon the chicken and potato filling into the center of each dough circle, then fold the dough over and seal the edges firmly with a fork.

Step 5 Brush each empanada with egg wash, place them on a baking sheet, and bake until golden brown and crisp around the edges.

5) Tips for Making Baked Chicken and Potato Empanadas (Pastelillos)

For the best texture, avoid overfilling the dough. A generous spoonful is enough to give you a hearty bite while still allowing the edges to seal properly. This is especially important for any easy empanadas recipe because sealed edges prevent leaks during baking.

If you want a shortcut, use store-bought empanada discs or pie dough. Homemade dough gives a classic texture, but prepared dough makes this chicken empanadas recipe easy enough for last-minute dinners or weekend meal prep.

You can also adjust the flavor to match your favorite style. Add cheese for richness, chopped olives for briny flavor, or a little hot sauce for heat. The same method can inspire other variations, from a beef empanadas recipe to a sweet apple empanadas recipe.

6) Making Baked Chicken and Potato Empanadas (Pastelillos) Ahead of Time

You can prepare the chicken and potato filling up to two days in advance. Store it in an airtight container in the refrigerator, then assemble the empanadas when you are ready to bake.

The empanadas can also be assembled ahead of time and refrigerated for several hours before baking. Keep them covered so the dough does not dry out, then brush with egg wash just before placing them in the oven.

For longer prep, freeze the unbaked pastelillos on a tray until firm, then transfer them to a freezer bag. Bake from frozen, adding a few extra minutes to the cooking time.

7) Storing Leftover Baked Chicken and Potato Empanadas (Pastelillos)

Store leftover baked chicken and potato empanadas in an airtight container in the refrigerator for up to 3 days. Let them cool completely before storing so the pastry stays as crisp as possible.

To freeze leftovers, wrap the empanadas individually and place them in a freezer-safe bag or container. Reheat them in the oven or air fryer until warmed through and crisp again.

Leftover empanadas are great for quick lunches, lunchboxes, or snack plates. Serve them with salsa, sour cream, chimichurri, or a simple side salad to turn them into a complete meal.

8) Try these main course recipes next!

9) Baked Chicken and Potato Empanadas (Pastelillos)