Chicken Salad Empanadas

Chicken Salad Empanadas

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  • Prep Time


  • Total Time


  • Servings



  • 2

    cups shredded cooked chicken

  • ½

    cup mayonnaise

  • cup chopped toasted pecans

  • ¼

    cup chopped celery

  • 2

    tablespoons fresh lemon juice

  • ¾

    teaspoon table salt

  • ¼

    teaspoon freshly ground black pepper

  • 8

    refrigerated jumbo biscuits

  • Parchment paper


Preheat oven to 350°. Stir together chicken, mayonnaise, pecans, celery, lemon juice, salt, and pepper. Roll biscuits into 6-inch circles. Place about 1/4 cup chicken mixture in center of each circle; fold dough over chicken mixture. Press edges with a fork or crimp to seal. Cut slits in tops of pies to allow steam to escape, if desired. Place pies on a parchment paper-lined baking sheet. Bake 20 to 25 minutes or until golden.


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