I came across this recipe on Wanna Be Balanced Mom's website and thought it looked absolutely delicious! It was right up my ally. I absolutely love any dinner that calls for chicken, veggies and cheese all wrapped up into a baked pie crust. I absolutely had to try it. I had all of the ingredients in the house so it was easy to whip up. I did end up swapping out the corn for broccoli because I just love broccoli and cheese anything. Having a recipe that doesn't require an extra trip to the grocery store is also a bonus! I ended up using Velveeta since I had that in the fridge, however, any type of shredded cheese will do.
Chicken and Cheese Turnovers
2 boneless, skinless chicken breasts 2 tablespoons olive oil 1 11-ounce can corn, drained or small bag of frozen broccoli 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.
 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. You can also use a cooked rotisserie chicken or canned chicken if that makes life easier for you! I chose to cut up the raw chicken breasts into cubes and cooked them in a pan on the stove top. Saute until no longer pink on the inside.
 In a medium bowl, combine the chicken, your veggie of choice, soup and cheese. Unfold the pie crusts, according to package instructions.
 On a lightly floured surface, roll each pie crust 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.
 Brush the edges with egg and fold other straight side of the quarter over the filling.
 Seal the edges with a fork. Prick turnover several times with a fork. Brush egg over top of crusts and sprinkle with poppy seeds. I didn't have any poppy seeds so I went without.
 Place each pocket on a greased baking sheet. Bake for 25 minutes or until the pockets are golden brown. Serve immediately.
As you can see below, mine did not turn out as pretty as the picture above but you get the idea!!!
Another great feature about this meal is that you can freeze it and save it for another time. To do so, just wrap each pocket with plastic wrap and place them all inside a large ziptop freezer bag. Seal the bag and affix the cooking label. Lay flat in the freezer. When you are ready to enjoy them:
 Preheat the oven to 400 degrees.
 Unwrap each frozen pocket and place on a greased baking sheet. Bake for 25 minutes or until the pockets are golden brown. Serve immediately.