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Broccoli, Chicken and Cheddar Hand Pies

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Broccoli, Chicken and Cheddar Hand Pies
  • Prep Time 10 min
  • Total Time 30 min
  • Servings 4
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Fix a filling dinner--fast! These cheesy chicken pockets come together quickly with a few smart shortcuts.

Ingredients

1
tablespoon butter
1/2
cup frozen chopped broccoli, thawed, finely chopped
1 1/2
teaspoons milk
1/2
cup finely chopped cooked chicken breast
1
can (12 oz) Pillsbury™ Grands ®! Big & Flaky crescent dinner rolls
1
cup shredded sharp Cheddar cheese (4 oz)
1
egg
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. 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.
Tips  

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 Information 
No nutrition information available for this recipe
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