Broccoli Chicken Cheese Pie Pockets

Ingredients

• 2 tablespoons olive oil 
• 2  chicken breast boneless skinless chopped
• 0.5 teaspoon salt 
• 0.5 teaspoon pepper 
• 1 tablespoon flour all-purpose
• 1 cup milk 
• 12 oz broccoli florets frozen thawed
• 4 oz mild cheddar cheese shredded
• 14.1 oz pie crust dough refrigerated softened (2 Count)
• 1  eggs 
• 1 tablespoon water 

Equipment

• bowl
• frying pan
• baking sheet
• oven
• knife
• whisk

Directions

1. Heat oven to 350°F.
2. Heat 10- to 12-inch skillet over medium heat.
3. Drizzle hot skillet with 1 tablespoon of the oil.
4. Sprinkle chicken with salt and pepper; add to skillet. Cook chicken until no longer pink in center.
5. Remove chicken from skillet to plate; set aside.
6. Add remaining tablespoon oil to skillet.
7. Add flour; stir with whisk and cook 2 to 3 minutes. Stir in milk; heat to boiling.
8. Add cooked chicken and thawed broccoli; cook 5 to 7 minutes or until sauce has thickened.
9. Remove skillet from heat; stir in cheese until melted.
10. Cut out 3 large rounds from each pie crust. Spoon about 1/4 cup chicken-broccoli-cheese mixture onto each pie crust round. Fold dough over filling to form semi-circle; press edges with tines of fork to seal. With sharp knife, cut 2 or 3 slits in top crust to allow steam to escape.
11. Place on ungreased cookie sheet.
12. In small bowl, beat egg and water with fork or whisk until blended.
13. Brush over pies.
14. Bake 12 to 15 minutes or until light golden brown.