CHICKEN PIE EMPANADAS

Chicken Pie Empanadas image

Provided by cathy tate

Categories Chicken

Time 1h25m

Number Of Ingredients 10

2 chicken breast halves, skinless and boneless, shredded
1 can(s) cream chicken soup
1 can(s) cream celery soup
1 tsp poultry seasoning
1/2 tsp fresh ground pepper or to taste
1/4 tsp kosher salt or to taste
3 small celery stalks, finely chopped
1 can(s) jumbo (8 count) biscuits
1 medium onions, vidalia, peeled, finely chooped
2 large eggs, beaten

Steps:

1. Preheat oven to 350 degrees. Cook chicken breast either in microwave or boil until no longer pink. Shred chicken ( I use a mini chopper - do not get to fine- use pulse and watch carefully-it only takes a minute). Put chicken in large bowl. Set aside
2. To make sauce; combine soups; add poultry seasoning, salt and pepper, stir to combine. Set aside. Cut onion and celery into med-small pieces and put into a food procesor or mini chopper and pulse until chopped fine but not to small.
3. Add celery and onions to chicken (you do not have to use all the celery onion mix-use your own discretion). Add the soup mix into the chicken mixture (the same with the celery mixture - start with spoonfulls, slowly add until your get the consistency that you want (to runny-wet and the inside will run out of the empanadas while baking.
4. Roll each biscuit into about an 8-9" circle. Place a large tablespoonful (about 1/4c) into the center of the circle. Fold the back of the biscuit over the chicken mixture, making sure all edges are touching. Using a fork, crimp all around the edges to make sure they are sealed completely.
5. Combine 2 eggs and 1Tbs water, beating until completely mixed. Brush well over entire empanadas, leaving no area exposed. Bake at 350 degrees for 25 min.