Chicken Bacon Ranch Empanadas

When I went to Miami last year for BlogHer Food, I tried empanadas for the first time.  I wasn’t sure if I would like them, but I figured I had to try them since I was there.  I tried both chicken and pork empanadas and they tasted fantastic.  I though that it would be great to make a variation on empanadas at home.
If you have read my blog before, you know that I love anything that is flavored with bacon, chicken, and ranch.  I am obsessed with anything ranch and love adding ranch flavoring to all sorts of foods.  Plus, you can never go wrong with adding bacon.  I decided to add my favorite flavoring of chicken, bacon, and ranch to make a great version of empanadas.
These Chicken Bacon Ranch Empanadas tasted amazing and would make a great appetizer or would be great for dinner.  I loved the chicken, bacon, and ranch flavoring inside of the empanadas.  They reminded me of the Bacon Chicken Ranch Taquitos that I have previously made.  I loved that the empanadas were easily made with ready made pie crust.  The pie crust tasted great with the chicken, bacon, and ranch, and I also sprinkled some parmesan cheese on top of the pie crust.  These were a big hit in my house and we can’t wait to make them again!



Chicken Bacon Ranch Empanadas


  • 1 package (8 ounces) cream cheese, softened
  • 1/2 cup bacon, cooked and crumbled
  • 2 cups pre-cooked chicken, shredded
  • 1 tablespoon, dry Ranch Dressing mix
  • 1 cup shredded cheddar cheese
  • 2 packages refrigerated pie crusts (4 pie crust total), thawed
  • 1 egg
  • 1 tablespoon water
  • Parmesan cheese, grated (optional)


  1. Preheat the oven to 400 degrees.
  2. Mix together the cream cheese, chicken, bacon, cheddar cheese, and ranch seasoning mix in a large bowl until combined.
  3. Unroll the crusts and cut out circles using a cookie cutter or cup to get the size that you want.  (I used a cup to get the size circles that I wanted).  I was able to get about 9 circles per crust.  Place the circles on a cookie sheet. 
  4. Place 2 teaspoons of the chicken bacon ranch filling in the center of each circle. 
  5. Whisk the egg and water together until combined to form the egg wash.  Brush the inside edges of the circles with the egg wash.  Then fold the dough over, using a fork to crimp and seal the edges.
  6. Brush the tops with the egg wash.  Then sprinkle some Parmesan cheese on top, if desired.
  7. Bake for 13-15 minutes or until golden brown. Serve with ranch dressing for dipping.
  8. This makes about three dozen empanadas.


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