½ lb boneless, skinless chicken breast
½ cup salsa
½ cup shredded cheddar
2 prepared, refrigerated pie crusts
1 eggs
Bring pan of water to boil. Add the chicken breast and simmer for 10 minutes. Drain and let cool. Cut into chunks and shred.
Combine chicken, salsa, and cheese in a bowl. Set aside.
Preheat oven to 375 degrees. Cut 10-3" circles from each pie crust. Place a spoonful of chicken mix into the center. Wet the edge and fold in half. Press the edges with a fork.
Place on an ungreased baking sheet. Beat the egg and brush on top of each. Bake for 20-25 minutes.
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