Easy Weeknight Chicken Pot Pie Turnovers

 

1

can (18 oz) Progresso™ Recipe Starters™ creamy roasted garlic with chicken stock cooking sauce

1 1/2

cups Green Giant® Valley Fresh Steamers® frozen mixed vegetables (from 12-oz bag)

1 1/2

cups chopped deli rotisserie chicken

1/2

cup Betty Crocker® Potato Buds® mashed potatoes (dry)

1

box Pillsbury® refrigerated pie crusts, softened as directed on box

1

egg, beaten, if desired

• 1 Heat oven to 425°F. In 2-quart saucepan, heat cooking sauce and frozen vegetables over medium heat until warm. Stir in chicken, dry potatoes, 1/2 teaspoon salt and 1/8 teaspoon pepper; stir until thickened.
• 2 Remove pie crusts from pouches; unroll on work surface. Cut each crust in half; place halves on ungreased cookie sheet. Top 1 side of each crust half with 1 cup of the chicken mixture. Fold dough over filling; press all outside edges with fork to seal. Cut several slits in top of each to allow steam to escape. Brush with egg.
• 3 Bake 15 to 25 minutes or until crust is golden brown. Let stand 5 minutes before serving.