Cheesy Chicken And Broccoli Pocket Pies
If you’re having a planned-overs night (they’re not leftover if they’re planned), this is a great way to empty a few containers and dishes from your fridge. Mix and match ingredients for the filling, and you’ll never have the same one twice!
1 large chicken breast, cooked and shredded
1 bag steamers broccoli
1/2 cup shredded cheese
1 refrigerator pie crust, room temperature
2. Unroll the pie crust and cut into four pieces.
3. Prepare broccoli steamer bag according to directions.
4. On two of the pie quarters, pile chicken, broccoli and cheese in the center. Place the other crust on top and pinch around the edges with a fork.
5. Bake on covered baking sheet at 425 degrees for 14 minutes. Pie crust will be brown and crispy.