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Chicken and Vegetable Empanadas

Chicken and Vegetable Empanadas

I prefer this recipe over the beef ones, as I enjoy the taste of chicken more.These will have your taste buds dancing with the wonderful taste of spices and jalapeños.
Prep Time 1 hr 10 mins
Cook Time 40 mins
Servings 6 people



  • 4 cups Bisquick
  • 1 cup water
  • 4 tbsp butter
  • 1 egg, beaten with tbsp water for brushing


  • 1 tbsp cooking oil
  • ½ cup onion, chopped
  • ½ tsp cumin
  • 1 tsp paprika
  • ½ tsp red pepper flakes
  • 2 jalapeño peppers, chopped
  • 1 tomato, chopped
  • ½ cup carrot, diced small and cooked
  • ½ cup zucchini, chopped and cooked
  • 2 ½ cups chicken, cooked and cubed
  • tomato juice
  • salt and pepper to taste


  • Bring one cup of water to a boil. (I use the microwave.) Remove from heat and add four tablespoons of butter. Let stand in a glass mixing bowl until the water becomes room temperature.
  • Mix in four cups of Bisquick, one cup at a time until a soft dough forms.
  • Shape the dough into a ball and flatten, wrap in plastic wrap and refrigerate for one hour. Prepare the filling.
  • In a skillet, over medium high heat, add one tablespoon of cooking oil. Cook one half of a cup of onions until soft. Mix in one-half teaspoon of cumin, one teaspoon of paprika and one-half teaspoon of red pepper flakes. Cook for an additional two minutes.
  • Add two chopped jalapeños and one chopped tomato. Cook until the tomato breaks down, creating a sauce.
  • Stir in one-half cup of diced cooked carrot, one-half cup of chopped cooked zucchini and two-and-a-half cups of cooked chicken.
  • Add tomato juice only if needed for moisture.
  • Season with salt and pepper and let cool.
  • Preheat the oven to three hundred and fifty degrees and line two baking sheets with parchment paper.
  • Roll out the dough on a lightly Bisquick floured surface, and cut into circles using a round dough cutter. There should be enough to make sixteen empanadas.
  • Place some of the filling into the center of each circle, fold over and seal around the edges with a fork.
  • Place the empanadas on the prepared baking sheets and brush each one with the egg wash. Bake for thirty minutes, or until golden brown. Enjoy!