BROCCOLI CHICKEN CHEESE PIE POCKETS
Fold Pillsbury pie crust over a cheesy chicken and broccoli filling for flaky Broccoli Chicken Cheese Pie Pockets that are chock full of savory goodness.
Provided by By Angie McGowan
Categories Entree
Time 1h
Yield 6
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. Heat 10- to 12-inch skillet over medium heat. Drizzle hot skillet with 1 tablespoon of the oil. Sprinkle chicken with salt and pepper; add to skillet. Cook chicken until no longer pink in center. Remove chicken from skillet to plate; set aside.
- Add remaining tablespoon oil to skillet. Add flour; stir with whisk and cook 2 to 3 minutes. Stir in milk; heat to boiling. Add cooked chicken and thawed broccoli; cook 5 to 7 minutes or until sauce has thickened.
- Remove skillet from heat; stir in cheese until melted.
- Cut out 3 large rounds from each pie crust. Spoon about 1/4 cup chicken-broccoli-cheese mixture onto each pie crust round. Fold dough over filling to form semi-circle; press edges with tines of fork to seal. With sharp knife, cut 2 or 3 slits in top crust to allow steam to escape. Place on ungreased cookie sheet.
- In small bowl, beat egg and water with fork or whisk until blended. Brush over pies.
- Bake 12 to 15 minutes or until light golden brown.
Nutrition Facts : ServingSize 1 Serving
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