Broccoli, Chicken and Cheddar Hand Pies

Broccoli, Chicken and Cheddar Hand Pies

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    tablespoon butter

  • ½

    cup Green Giant® Valley Fresh Steamers® frozen chopped broccoli, thawed, finely chopped

  • teaspoons milk

  • ½

    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

Directions

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. Go Vegetarian! Double up the broccoli and cheese and omit the chicken to turn this recipe into a totally vegetarian treat! Go French! For a more rustic texture to your hand pies, try making this recipe with a can of Pillsbury® Simply…® refrigerated rustic French bread.


Nutrition

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