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Ingredients
- 2 cups shredded cooked chicken breasts
- 1 cup Mexican Style Finely Shredded Four Cheese
- 1/3 cup Kraft Sandwich Shop Chipotle Flavored Mayo
- 2 Tbsp. chopped cilantro
- 1 egg
- 1 Tbsp. water
- 1 pkg (14.1 oz) ready-to-use refrigerated pie crusts (2 crusts)
- 1 tea. chili powder
Preparation
Step 1
Heat oven to 375 degrees.
Combine chicken, cheese, mayo and cilantro.
Whisk egg and water until well blended.
Unroll pie crusts on lightly floured surface. Use rolling pin to roll each to 12" circle. Cut each crust into 8 (4") circles with biscuit cutter or cut around a 4" glass top, rerolling dough as needed. Place on parchment-covered baking sheets.
Spoon 2 Tbsp. chicken mixture onto center of each circle; brush edge with egg. Fold dough circles in half. Press tops lightly to remove excess air; seal edges with fork. Brush tops with remaining egg. Sprinkle with chili powder.
Bake 15 minutes or until golden brown.