Handheld Chicken Pies

Name: Handheld Chicken Pies
Total time: 70 min
Ingredients: 2 Sanderson Farms® Boneless Skinless Chicken Thighs , diced into 1/2-inch pieces; 2 teaspoons vegetable oil; 1/2 teaspoon salt; 1/2 teaspoon ground cumin; 1/2 teaspoon garlic powder; 2 tablespoons 1/4” diced shallots; 1/4 cup 1/4” diced red bell pepper; 1/3 cup tomato sauce; 1 1/2 teaspoons whole oregano; 1/2 cup diced hash brown potatoes, thawed; 1/4 cup green peas, thawed; 1 box (14.1-ounce) Pillsbury® refrigerated pie crust, thawed according to package directions; Flour for sealing the pie crust; 1 large egg; 1 tablespoon water

sandersonfarms.com

With a serving size of 12, this dish could be a party appetizer or a weeknight meal with the family. This savory pocket of tender chicken, potatoes, and spices will have everyone coming back for...

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Cooking tools:

Cookie cutter
Rolling pin
Instant-read thermometer
Pastry brush
Chef's knife
Cutting board
Skillet
Stove
Oven
Baking sheet
Parchment paper
Mixing bowl
Whisk
Measuring spoon
Measuring cup
Spoon

Ingredients

2 Sanderson Farms® Boneless Skinless Chicken Thighs , diced into 1/2-inch pieces
2 teaspoons vegetable oil
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon garlic powder
2 tablespoons 1/4” diced shallots
1/4 cup 1/4” diced red bell pepper
1/3 cup tomato sauce
1 1/2 teaspoons whole oregano
1/2 cup diced hash brown potatoes, thawed
1/4 cup green peas, thawed
1 box (14.1-ounce) Pillsbury® refrigerated pie crust, thawed according to package directions
Flour for sealing the pie crust
1 large egg
1 tablespoon water