TUSCAN CHICKEN AND BROCCOLI HAND PIES

TUSCAN CHICKEN AND BROCCOLI HAND PIES image

Number Of Ingredients 5

1 box Pillsbury refrigerated pie crust (2 crusts)
1 bag (11.8 oz) Green Giant Seasoned Steamers frozen Tuscan seasoned broccoli
1 package (8 oz) cream cheese, room temperature
1/3 cup sundried tomatoes, packed in oil and drained
1 1/2 cups cooked and shredded chicken

Steps:

Preheat the oven to 400 °. Soften pie crust according to package directions. Cook broccoli as directed on the bag. In a medium bowl, add the cream cheese, sundried tomatoes, chicken, and cooked broccoli. Mix well. Cut each pie crust into 4 equal wedges. Spoon about 1/2 cup of the chicken mixture onto one of the wedges of pie dough and top with another wedge on top. Press the edges together and crimp the edges up. Cut a couple 1-inch slices in the top to help vent the steam. Repeat with the remaining pie dough making 8 pies total. Place the hand pies on a baking sheet and bake for 15-20 minutes or until they are golden brown.