Chicken & corn pockets


Tonight’s meal needed to be easy and a family activity so our little ballerina could make it to dance class on time.  The oldest was in charge of rolling out the biscuits, Miss Twinkle Toes filled the dough, and dinner prep entertainment provided by the littlest one.  We had less than 20 minutes to make the pockets and get out the door.  Oi vey, it was a close one! Supportive husband made it home in time to leave the van toasty and get instructions for the egg wash.  Whoa Wednesdays are a mad dash to bedtime!

1/2 deli chicken
2 cans biscuits, crescent rolls, pie crust – whatever you have on hand!  Pie crust is our favorite!
Pantry items:
1 can corn drained
1 cup shredded cheese, your choice
2 T. Taco seasoning mix
Mix well.
Roll out dough preference into 1/4 inch thick circles.
Fill with 1-2 tablespoons of the mixture and press to seal.
Use a fork to seal the edges.
Beat one egg and brush on top.
Bake at 375 for 10-15 minutes depending on the thickness.

Enjoy with black beans and salsa!

The oldest packed his own lunch for the next day and wanted the left over filling!

This recipe pays homage to some amazing Super Bowl empanadas made by friend Sarah.


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