Broccoli, Chicken and Cheddar Hand Pies

chickencheddarhandpies
Photo by Pillsbury
Broccoli, Chicken and Cheddar Hand Pies 3.6 5 5 1
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  • Makes 4 Servings
  • Hands-On Time
  • Total Time

Heat oven to 425°F.  In 1-quart saucepan, melt butter over medium-high heat.  Add broccoli and milk; cook 2 to 3 minutes, stirring occasionally, just until broccoli is heated.  Stir in chicken.  Remove from heat. 

Separate dough into 4 rectangles; firmly press perforations to seal.  Place 1/4 cup broccoli-chicken mixture and 1/4 cup cheese on one half of each dough rectangle.  Fold other half of dough rectangle over filling.  With fork, seal edges.  Gentle transfer hand pies to ungreased cookie sheet.

In small bowl, beat egg with water until frothy.  Brush tops of hand pies with thin layer egg wash.

Ingredients

  1. Check 1 tablespoon butter
  2. Check 1/2 cup Green Giant® Valley Fresh Steamers® frozen chopped broccoli, thawed, finely chopped
  3. Check 1 1/2 teaspoons milk
  4. Check 1/2 cup finely chopped cooked chicken breast
  5. Check 1 can (12 oz) Pillsbury® Big & Flaky refrigerated crescent dinner rolls
  6. Check 1 cup shredded sharp Cheddar cheese (4 oz)
  7. Check 1 egg
  8. Check 1 tablespoon water

Directions

  1. Heat oven to 425°F.  In 1-quart saucepan, melt butter over medium-high heat.  Add broccoli and milk; cook 2 to 3 minutes, stirring occasionally, just until broccoli is heated.  Stir in chicken.  Remove from heat. 
  2. Separate dough into 4 rectangles; firmly press perforations to seal.  Place 1/4 cup broccoli-chicken mixture and 1/4 cup cheese on one half of each dough rectangle.  Fold other half of dough rectangle over filling.  With fork, seal edges.  Gentle transfer hand pies to ungreased cookie sheet.
  3. In small bowl, beat egg with water until frothy.  Brush tops of hand pies with thin layer egg wash.
  4. Bake 10-12 minutes for just until medium golden brown.  Coll slightly before serving.  3-5 minutes.