Cilantro Lime Rice & Chicken Hand Pies

Preparation

1. Preheat the oven to 400°F. Line a baking sheet with parchment paper.
2. Mix the garlic powder, salt, and black pepper and then use it to season both sides of the chicken. Heat the olive oil in a skillet over medium heat. Add the chicken and cook for 5–6 minutes per side, or until golden and cooked through to an internal temperature of 165°F.
3. Transfer the chicken to a cutting board and let rest for 5 minutes. Finely chop or shred into small, bite-sized chunks. 
4. Heat the Royal Cilantro Lime Rice according to package directions. Let it cool for a few minutes before assembling the filling so it does not soften the pie dough too much.
5. In a medium bowl, combine the rice, cooked chicken, cheddar, and corn. Stir until evenly combined.
6. Unroll the pie crusts onto a lightly floured work surface. Using a 6-inch bowl or round cutter as a guide, cut out 4 circles, gently rerolling the scraps if needed.
7. Spoon about 1/3 cup of the filling onto one half of each dough circle, leaving about a 1/2-inch border around the edge. Avoid overfilling, as this can make the hand pies difficult to seal.
8. Fold the dough over the filling to form a half-moon. Press the edges together, then crimp with a fork to seal. Cut 1–2 small slits in the top of each hand pie to allow steam to escape.
9. Whisk together the egg with a splash of water, then lightly brush the tops of the hand pies with the egg wash.
10. Arrange the hand pies on the prepared baking sheet and bake for 20–25 minutes, or until the crust is puffed and golden brown.
11. Let cool for at least 5–10 minutes before serving. The hand pies can be enjoyed warm or cooled completely for packing into lunches. Store leftovers in an airtight container in the refrigerator for up to 3 days.