- 4
4.8/5
(6 Votes)
Ingredients
- 1 tablespoon butter
- 1/2 cup Green Giant® Valley Fresh Steamers® frozen chopped broccoli, thawed, finely chopped
- 1 1/2 teaspoons milk
- 1/2 cup finely chopped cooked chicken breast
- 1 can (12 oz) Pillsbury® Big & Flaky refrigerated crescent dinner rolls
- 1 cup shredded sharp Cheddar cheese (4 oz)
- 1 egg
- 1 tablespoon water
Preparation
Step 1
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. Gently 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 to 12 minutes or just until medium golden brown. Cool slightly before serving, 3 to 5 minutes.
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