Chicken & Broccoli Empanadas

Looking for a simple meal that you can make at home? These delicious empanadas are the perfect dinner solution when you are short on time.


1 cup

Rotisserie chicken, from the deli, chopped

6 oz

Frozen broccoli florets, thawed

8 oz

Sharp cheddar cheese, grated

1/2 tsp



Pie dough sheets


Egg, beaten


  1. Chop the broccoli into small pieces.

  2. Mix the cheese, broccoli, salt and chicken together.

  3. Cut 4” circles into the two pie dough sheets on a floured work surface.

  4. Brush the egg over the top of each circle of dough. Spoon a small portion of the broccoli/chicken mixture into the center of each round.

  5. Using your hands, gently fold the dough over the filling to create ½ moons. Seal the edges of the empanadas as best as you can.

  6. Preheat the oven to 450°F. Lay the empanadas on parchment lined baking sheet. Brush each empanada with a light coating of egg.

  7. Bake in the oven for 15 minutes. Remove from the oven and cool slightly before serving.