Prep
15-30 mins
Cook
15 MIN
Calories
190
Ingredients
2 cups
shredded cooked chicken breasts
1 cup
Mexican Style Finely Shredded Four Cheese
1/3 cup
KRAFT Chipotle Aioli
2 tbsp
chopped fresh cilantro
1
egg
1 tbsp
water
1 pkg
(14.1 oz.) ready-to-use refrigerated pie crusts (2 crusts)
1 tsp
chili powder
Instructions
Step 1
Heat oven to 375ºF.
Step 2
Combine first 4 ingredients. Whisk egg and water until blended.
Step 3
Unroll 1 pie crust on lightly floured surface; roll out to 12-inch diameter with rolling pin. Cut into 8 (4-inch) rounds with biscuit cutter, rerolling scraps as necessary; place in single layer on parchment-covered baking sheet. Repeat with remaining pie crust.
Step 4
Spoon 2 Tbsp. chicken mixture onto center of each dough round; brush edge with egg. Fold in half. Gently press tops to remove excess air; seal edges with fork. Brush with remaining egg. Sprinkle with chili powder.
Step 5
Bake 15 min. or until golden brown.