Chicken Empanada Snack cravings hit me at the most random moments. You know those late afternoons when you want something warm, flaky, and satisfying, but your energy is on low? That is when my Easy Filipino Chicken Empanada Snack saves the day. It is simple, freezer friendly, and wildly comforting. The crust is tender, the filling is savory yet slightly sweet, and every bite is a mini pocket of joy. If you have been wanting a no fuss, make ahead merienda that your family will ask for again, this is it. 
Ingredients
Let us keep it straightforward. You do not need fancy equipment or hard to find spices for this Easy Filipino Chicken Empanada Snack. A mixing bowl, a pan, and your hands will do the trick. Below is what I use on repeat. I keep it flexible so you can swap in what you have.
- For the dough: all purpose flour, cold butter or margarine, a pinch of salt, a little sugar for balance, egg, and ice cold water.
- For the filling: cooked shredded chicken, diced potatoes, diced carrots, chopped onions, garlic, green peas, raisins for that signature sweet pop, soy sauce, a splash of vinegar or calamansi, a bit of sugar, black pepper, and a touch of milk or cream to make it cozy.
- For finishing: egg wash to get that golden crust, and optional breadcrumbs if you like a slightly crisp edge.
Want a different angle on technique and flavor? I have a deeper dive here with extra tips and tweaks: Filipino Chicken Empanada savory pastry pockets. It pairs perfectly with this version and helps you master your own style.
Dough preparation
Make the dough work for you
Start with cold ingredients. Cold butter, cold egg, cold water. Cold equals flaky. In a bowl, whisk flour, salt, and a tiny bit of sugar. Cut in the butter until you get pea sized bits. I do this by hand. It is peaceful and you can actually feel the texture change. Drizzle in beaten egg and a splash of ice water. Mix until the dough barely comes together. Do not overwork it. If it looks shaggy, that is perfect.
Chill time is magic
Form the dough into two discs, wrap, and chill for at least 30 minutes. This rest helps the gluten relax and makes the dough easier to roll. When you are ready, flour your surface lightly and roll the dough to about the thickness of a coin. Cut circles using a bowl or a wide cutter. If the dough warms up and starts sticking, slide the cut rounds back into the fridge for 10 minutes. Patience here keeps everything neat and flaky.
One more tip for this Easy Filipino Chicken Empanada Snack dough: do not be afraid of a little crack. Pinch it back together. The filling will help glue things from the inside as it bakes.
Filling
Quick chicken option
If you have leftover rotisserie chicken, use it. If not, poach a couple of chicken thighs in salted water until tender, then shred. Thighs stay juicy and bring flavor to the party. In a pan with a little oil, sauté onion until glossy and soft. Add garlic until fragrant. Toss in carrots and potatoes, and cook until just tender. Add peas and shredded chicken, followed by soy sauce, a small splash of vinegar or calamansi, sugar, and pepper. Stir and taste. You want savory, a hint sweet, and a gentle tang.
Flavor boosters without fuss
I like to stir in a spoonful of milk or cream right at the end. It rounds off the edges and keeps the filling moist. For the classic Pinoy touch, fold in a small handful of raisins. They taste like little surprises when you bite in. Let the filling cool completely before assembling. Warm filling will steam inside the dough and can make the crust soggy.
If you love making easy, kid friendly snacks alongside this Easy Filipino Chicken Empanada Snack, you might also enjoy these playful bites: mini chicken lumpia. They freeze well and reheat like a dream for school snacks or quick merienda.
Baking instructions
Set your oven to 375 F or 190 C. Line a baking sheet with parchment. Take a dough circle in your palm, spoon a generous tablespoon or two of filling into the center, then fold the dough over to form a half moon. Press the edges together, then crimp with a fork or do a simple twist if you like that classic empanada edge. Try not to overfill. If the empanada is bulging, it could open during baking.
Brush the tops lightly with egg wash. If you want an extra bit of crunch, sprinkle a whisper of breadcrumbs over each. Bake for 22 to 28 minutes until the tops are golden and the bottoms are evenly browned. The smell that fills the kitchen at this point is pure warmth. Let them rest for 5 minutes before digging in, so the filling settles.
Air fryer option is great for small batches. Preheat to 350 F, spray the basket, and cook for about 12 to 15 minutes, flipping once if your fryer browns unevenly. You still get flaky pastry and a juicy center.
These came out perfectly golden and my kids could not stop asking for more. I froze half the batch and they reheated so well on busy mornings. This recipe is a keeper.
Storage
Let empanadas cool to room temp before storing. For short term, place them in an airtight container and keep in the fridge for up to 4 days. Reheat in a toaster oven at 350 F for 6 to 8 minutes to restore the crisp. Avoid microwaving if you can. It softens the crust.
For longer storage, freeze before or after baking. If freezing unbaked, arrange on a tray in a single layer and freeze until firm, then transfer to a zip bag. Bake from frozen at 375 F, adding 5 to 8 extra minutes. If freezing baked empanadas, thaw in the fridge overnight, then reheat in a 350 F oven for 10 to 12 minutes. Either way, this Easy Filipino Chicken Empanada Snack stays delicious and weekday ready.
Serving ideas are fun too. A small dish of banana ketchup, a squeeze of calamansi, or a quick garlic mayo pairs nicely. For a merienda spread, round things out with a warm bowl of soup or porridge. If you need cozy vibes, try a gentle chicken and rice porridge like arroz caldo from the site archives. You will have a snack board that makes everyone linger and chat.
Common Questions
Can I use store bought pie dough?
Yes. It will not be the same flaky style as this dough, but it works in a pinch. Keep everything cold and do not overfill.
What chicken cut is best?
Thighs are juicy and forgiving, but breasts work fine if you do not overcook them. Shred well so the filling sits neatly.
Do I have to add raisins?
No. They are a classic touch, but you can skip them or replace with a tiny diced apple for a similar sweet note.
Can I fry instead of bake?
Yes. Fry in medium hot oil until golden. Drain well on a rack to keep the crust crisp. Baking is a bit lighter and easier for big batches.
What dip should I serve?
Banana ketchup, garlic mayo, or a mix of soy and calamansi with a pinch of sugar are all great with this Easy Filipino Chicken Empanada Snack.
A warm send off before you preheat the oven
There you have it. Flaky dough, a hearty filling, and simple steps that make the Easy Filipino Chicken Empanada Snack your new go to. I love how forgiving the dough is, how make ahead friendly the recipe feels, and how quickly a batch disappears when friends drop by. If you want a spicier route, peek at this take for even more flavor ideas: Spicy Chicken Empanadas. However you riff on it, I hope this becomes one of those recipes that lives in your kitchen and brings people to the table with smiles.
Chicken Empanada
Ingredients
For the dough
- 2 cups all purpose flour Use cold flour for best results.
- 1/2 cup cold butter or margarine Keep it chilled for flaky dough.
- 1/2 teaspoon salt Add a pinch for flavor.
- 1 tablespoon sugar For balance in flavor.
- 1 large egg Beaten, for enriching the dough.
- 3 tablespoons ice cold water Add gradually until dough comes together.
For the filling
- 2 cups cooked shredded chicken Leftover rotisserie chicken works well.
- 1 cup diced potatoes Par-cook for tenderness.
- 1 cup diced carrots Add to filling for sweetness.
- 1 medium chopped onion Sauté until glossy.
- 2 cloves garlic Minced for flavor.
- 1/2 cup green peas Adds color and sweetness.
- 1/4 cup raisins For sweetness; optional.
- 2 tablespoons soy sauce For savory depth.
- 1 tablespoon vinegar or calamansi For tanginess.
- 1 teaspoon black pepper To taste.
- 1/4 cup milk or cream For a creamy filling.
For finishing
- 1 large egg wash Brush on top for golden color.
- 1/4 cup breadcrumbs Optional for extra crunch.
Instructions
Dough Preparation
- Start with cold ingredients: flour, butter, egg, and water for a flaky crust.
- In a bowl, whisk together flour, salt, and sugar.
- Cut in the chilled butter until it resembles pea-sized bits.
- Drizzle in the beaten egg and ice water, mixing until the dough barely comes together.
- Wrap the dough in plastic and chill for at least 30 minutes.
- Roll out the chilled dough on a floured surface to about 1/8 inch thick and cut into circles.
Filling Preparation
- Sauté onions until soft, then add garlic until fragrant.
- Add diced carrots and potatoes, cooking until just tender.
- Mix in the shredded chicken, peas, soy sauce, vinegar or calamansi, sugar, and pepper. Adjust seasoning as necessary.
- Stir in milk or cream and raisins, then let the filling cool completely.
Baking
- Preheat oven to 375 F (190 C) and line a baking sheet with parchment.
- Spoon filling onto the center of each dough circle, fold, and crimp the edges.
- Brush with egg wash and sprinkle with breadcrumbs if desired.
- Bake for 22 to 28 minutes until golden brown.
- Let cool for 5 minutes before serving.