Barbecue Pockets

Serves 4.

2 refrigerated pie crusts
1 cup shredded rotisserie chicken
1 cup shredded sharp cheddar cheese
1/2 cup diced red onion
1/4 cup bottled barbecue sauce

  1. Preheat oven to 425 degrees. Mix chicken with barbecue sauce in small bowl.
  2. Unroll one pie crust onto a flat surface. Top each quadrant of the crust with 1/2 of the chicken, cheese and onion.
  3. Unroll second crust and place atop first crust and fillings. Cut the circle into four sections and seal the edges of each pocket with a fork.
  4. Cut small vents in the top of each pocket.
  5. Transfer to ungreased baking sheet and bake 8 to 10 minutes, until crust is golden brown.

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