Filipino chicken empanada is one of those snacks that just solves everything. Craving for something warm and filling but not in the mood to cook a whole meal? Stuck at 3pm dreaming of merienda while working? Or maybe you’re missing that festive, slightly sweet, slightly savory pastry like Lola used to make? It checks all the boxes, honestly. If you already love Filipino comfort food like Arroz Caldo or crave bright tomato-y stews like Classic Chicken Afritada, you’re legit going to want to learn this one. Let’s get into why you need this in your life. 
Essential Components
Let’s start with what makes a great Filipino chicken empanada. First thing—it’s all about the pastry. We want that crust to be flaky, golden, and firm enough to hold all the good stuff inside. Gotta admit, sometimes mine are a little lopsided, but hey, still tastes awesome! The filling is where the Pinoy touch kicks in. Traditionally, you’ll see bits of chicken (obviously), sautéed with garlic, onions, and maybe a pinch of magic with soy sauce or fish sauce. Some folks mix in raisins—surprising right?—along with potatoes and diced carrots for subtle sweetness and texture.
I’ll tell you something fun, my aunt always throws in green peas. My cousin swears it’s not authentic but—sorry, I like the color and taste. Point is, there’s flexibility, but the spirit should always be homey and comfy.
If it starts feeling dry, maybe you went too shy on oil or butter, or packed in too many potatoes. Happens to all of us, promise. Oh, and one last thing—don’t skip the egg wash on top! That’s where the shiny, tempting golden look comes from.
“I’ve tried empanadas from bakeries everywhere but nothing beats making it yourself. Somehow, even the not-so-perfect ones taste like happy memories” – Mariel, QC Mom & Snack Fanatic
How to Make Chicken Empanada
I know making Filipino chicken empanada sounds intimidating. It isn’t—unless you try to roll the dough while chasing after a dog. Trust me, just get your ingredients ready and move step by step. The dough is simple: flour, a chunk of cold butter, a tad of sugar, a dash of salt, and water to bind it all. Don’t stress if it crumbles. Mine always looks like a construction site before it magically comes together.
For the filling, start with sautéing garlic and onions. Throw in diced chicken. Once it looks cooked (no more pink!), add potatoes, carrots, and those optional peas or raisins. Pinch of salt and pepper. I do two splashes of soy sauce—my own secret.
Cool that filling before you try stuffing the pastry. You’re not about to fry your fingers right? Cut out circles, scoop in some filling, fold, then crimp the edges with a fork. This part gets messy, but that’s half the fun.
Pop them on a tray, brush with egg wash, and bake. The hardest part? Not eating them instantly. You want them warm, not molten!
Chicken Empanada Recipe
Here it is folks. Don’t overthink it—these are your stepping stones to a five-star merienda moment. For all my talk, it’s just a matter of mixing, sautéing, stuffing, and baking.
For the crust:
- 2 cups all-purpose flour
- 1/2 cup cold butter (cubed)
- 1/2 tsp salt
- 1 tbsp sugar
- About 1/3 cup cold water
For the filling:
- 1 large boneless chicken breast (diced)
- 1 potato (small, diced)
- 1 carrot (small, diced)
- 1/4 cup green peas (optional!)
- 1/4 cup raisins (your call)
- 3 cloves garlic (minced)
- 1 onion (chopped)
- 2 tbsp soy sauce
- Salt and pepper
Directions:
- In a bowl, mix flour, salt, and sugar. Cut in the butter ‘til the crumbs look pea-sized.
- Drizzle in cold water. Stir ‘til dough forms. Chill it in the fridge if it’s too soft.
- In a pan, sauté garlic, onion, then chicken. Toss in veggies and raisin. Splash with soy sauce, season. Let it cool.
- Roll dough flat. Cut circles. Put filling in each, fold, and crimp the edges.
- Brush tops with egg wash. Bake at 375F (190C) for about 25 minutes or until golden.
- Stop drooling. Let them cool a bit. Enjoy.
PS: If you have extra filling, try it on toast, or just eat it by the spoonful. No judgment.
Reader Interactions
I love hearing from you! Did you tweak the filling—maybe more carrots, less peas? Do you dip your Filipino chicken empanada in ketchup or vinegar? Oh, and anyone else think the crust tastes a bit like a cross between pie and biscuit? Drop your weirdest empanada story below!
By the way—if you’re the type to serve a table full of Filipino specialties, check out this soulful arroz caldo or unique creamy Filipino chicken curry recipe for your next big family merienda. Nothing impresses Lola more than a table with variety.
And hey, did your crust turn out better than mine? (Send photos or it didn’t happen.)
Did you make this?
Please share your Filipino chicken empanada adventures with me! Show off your golden beauties—rustic shapes, burned edges and all—because that’s the good stuff. Got secret additions or a disaster story? I wanna hear every bit.
Tag me on socials or in the comments, and let’s see the real, less-than-perfect empanadas that totally taste like home.
Common Questions
Can I use rotisserie chicken instead of fresh?
Totally! Just shred the meat before tossing in. It saves time and, honestly, gives more flavor sometimes.
Can I freeze Filipino chicken empanada?
Absolutely. Lay them out on a baking sheet, freeze until firm, then toss in a zip bag. You can reheat straight from the freezer. So convenient.
What if I don’t have an oven?
Here’s a hack—fry them! Heat a pan with oil and cook ‘til golden. A bit less traditional but oh-so delicious.
How do I keep my dough from cracking?
Work quick and keep everything cold. If it crumbles, add a spoonful of water. Warm hands are the secret nemesis of flaky dough.
What goes best with empanadas?
A mug of hot tsokolate or a side of creamy Filipino chicken curry with potatoes and carrots takes it over the top!
Conclusion
Filipino chicken empanada is honestly one of the best snacks to have in your back pocket—literally and figuratively. Whether you grew up chasing after these at the neighborhood bakery or you’ve always wanted to try authentic Pinoy snacks, this recipe gives you all the flavor and fun you need. If you love exploring Filipino dishes, must-tries are Filipino Chicken Pastel and, of course, a warm bowl of Warm and Comforting Filipino Chicken Sotanghon Soup. And, oh—if you wanna get super deep with empanada history and more variations, check out this spot for all things Chicken Empanada.
Happy baking and don’t forget to save one (or two) for yourself—because these disappear way too fast!
Chicken Empanada
Ingredients
For the crust
- 2 cups all-purpose flour
- 1/2 cup cold butter (cubed)
- 1/2 teaspoon salt
- 1 tablespoon sugar
- 1/3 cup cold water Add gradually to bind the dough
For the filling
- 1 large boneless chicken breast (diced)
- 1 small potato (diced)
- 1 small carrot (diced)
- 1/4 cup green peas (optional)
- 1/4 cup raisins Optional, for added sweetness
- 3 cloves garlic (minced)
- 1 medium onion (chopped)
- 2 tablespoons soy sauce
- to taste salt
- to taste pepper
Instructions
Preparation of the crust
- In a bowl, mix flour, salt, and sugar. Cut in the butter until crumbs look pea-sized.
- Drizzle in cold water and stir until dough forms. Chill in the fridge if it’s too soft.
Preparation of the filling
- In a pan, sauté garlic and onion until fragrant.
- Add diced chicken and cook until no longer pink.
- Add diced potatoes, carrots, and optional peas or raisins. Splash with soy sauce and season with salt and pepper.
- Let the filling cool before stuffing into the pastry.
Assembly and baking
- Roll the dough flat and cut out circles.
- Scoop filling into each circle, fold, and crimp the edges with a fork.
- Brush the tops with egg wash.
- Bake at 375F (190C) for about 25 minutes or until golden.
- Let cool slightly before serving.