Broccoli, Chicken and Cheddar Hand Pies

Pillsbury® Crescents
Blogger Brooke McLay from Cheeky Kitchen shares her recipe for warm, creamy, and totally filling Broccoli, Chicken and Cheddar Hand Pies.
4 Servings



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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


Prep: 10 Minutes
Cook: 30 Minutes

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.

Step 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.

Step 3:  In small bowl, beat egg with water until frothy.  Brush tops of hand pies with thin layer egg wash.

Step 4:  Bake 10-12 minutes or just until medium golden brown.  Cool slightly before serving.  3-5 minutes.


Created date

September 2012