Chicken Pot Pie Empanadas
25Prep Time Minutes
35Total Time Minutes
3Number of Ingredients
1 pkg (15 oz each) refrigerated pie crust, softened as directed on package
3 cups leftover Marie Callender's® Family Size Chicken Pot Pie
|% Daily Value|
|Total Fat||14 g||21%|
|Saturated Fat||6 g||29%|
|Vitamin A||178 iu||4%|
Preheat oven to 425°F. Roll each pie crust into a 12-inch circle. Cut 4 rounds from each crust using a 4-1/2-inch cookie cutter. Roll scrap pieces into a 10-inch circle; cut 2 more rounds with cutter. Discard excess crust.
Spoon 2 tablespoons chicken pot pie filling into center of each round; discard pot pie crust. Fold rounds in half to enclose filling; press edges with fork to seal. Beat egg in small bowl. Brush tops of empanadas with beaten egg. Place on baking sheet and prick tops with fork to vent.
Bake 10 to 12 minutes or until lightly browned. Serve immediately.