Chicken Empanada

Mr. Food

Serves: 4

Cooking Time: 30 min

  • 1 (15-ounce) package refrigerated rolled pie crusts
  • 1 tablespoon olive oil
  • 1/2 cup chopped onion
  • 1/2 medium-sized red bell pepper, chopped
  • 1/2 medium-sized green bell pepper, chopped
  • 2 cups coarsely chopped cooked chicken
  • 1 cup frozen corn, thawed
  • 2 tablespoons dry fajita seasoning
  • 1 cup Mexican cheese blend
  • 1 egg, beaten
  1. Preheat oven to 425 degrees F. Place 1 pie crust flat on a 14-inch pizza pan; set aside.

  2. In a large skillet, heat oil over medium heat. Add onions and bell peppers; cook 5 minutes or until tender, stirring occasionally. Stir in chicken, corn, and fajita seasoning; remove from heat.

  3. Spoon mixture onto pie crust, leaving a 1-inch border around edge. Sprinkle cheese evenly over chicken mixture and brush edge of crust with egg. Place second pie crust flat over filling. Fold and press edges together. Using a fork, crimp to seal edge.

  4. Brush top with egg.

  5. Bake 20 to 25 minutes, or until golden. Cut into wedges and serve immediately.


  • Garnish with sour cream and salsa for a delicious Mexican meal experience! 

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