Tempt My Tummy Tuesday ~ Chicken and Cheese Turnovers

I'm so excited for my review they gave me a one year subscription to Relish! Which leads me to a new yummy recipe that I made for the boys. Ok mine so are not pretty, but oh so yummy!!! This is one of the easy recipes you can whip up in a few minutes, they give an option of freezing also. I of course have a way too small of a freezer so we have a cook as you go plan :)

2	boneless, skinless chicken breasts
2	tablespoons olive oil
1	11-ounce can corn, drained
1	10.75-ounce can cream of chicken soup
1	cup shredded sharp cheddar cheese
1	15-ounce package refrigerated Pillsbury pie dough
1	large egg , beaten
1	tablespoon poppy seeds

Preheat oven to 350 degrees.

[1] Place the chicken breasts on a small, rimmed baking sheet or pie pan and drizzle with olive oil. Bake uncovered for 15-20 minutes or until cooked through. Let cool and cut into small cubes.

[2] In a medium bowl, combine the chicken, corn, soup and cheese. Unfold the piecrusts, according to package instructions.

[3] On a lightly floured surface, roll each piecrust into a 13 inch circle and cut into quarters. Spoon about ½ cup of the chicken mixture along one straight side of each quarter, about 1/2 inch from the edge.

[4] Brush the edges with egg and fold other straight side of the quarter over the filling.

[5] Seal the edges with a fork. Prick turnover several times with a fork. Brush egg over top of crusts and sprinkle with poppyseeds. Wrap each pocket with plastic wrap and place them all inside a large ziptop freezer bag. Seal the bag and affix the cooking label and lay flat in the freezer.

COOKING DIRECTIONS
Preheat the oven to 400 degrees.
1. Unwrap each frozen pocket and place on a greased baking sheet. Bake for 25 minutes or until the pockets are golden brown. Serve immediately.