Broccoli, Chicken and Cheddar Hand Pies

By jab120638

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

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.