Chicken & Green Chilies Empanadas

Chicken & Green Chilies Empanadas 2 reg. sized chicken breasts, seasoned with salt & pepper, cooked and shredded (see notes) 1 small (4 oz) can fire roasted diced green chilies 3 ounces cream cheese, softened 1/3 cup shredded cheese (any flavor, pick your favorite) 1 package refrigerated pie crusts (2 sheets in a box) egg wash (1 egg + splash of water) Preheat oven to 400 degrees F. Line a baking sheet with parchment paper. In a large bowl, combine the chicken, chilies, cream cheese and shredded cheese. Unroll the pie crusts onto a lightly floured, flat surface. Cut out into rounds, using a 3-inch cookie cutter. (I had to use a 2-inch cutter, which worked great, they were just extra small.) Re-roll dough as needed. Repeat procedure with remaining pie crusts. Arrange the rounds on a clean, flat surface. Place a small spoonful of chicken mixture in the center of the round. Fold dough over filling, pressing edges with a fork to seal. Repeat until finished. Arrange empanadas on a prepared baking sheet. Brush with an egg wash. Bake 12-15 minutes until lightly browned. Ovens vary so keep watch them closely.