Chicken Pot Pie Empanadas

The holiday season is in full swing, and that means one thing for me...non-stop parties! In order for me to stay sane and avoid frequent trips to the supermarket, I like to stock up on holiday staples at Sam's Club, where I can find all my favorite products in bulk. Some of my pantry staples, especially during this time of year, are Campbell's® Condensed Cream of Chicken Soup, Campbell's® Condensed Cream of Mushroom Soup, and Swanson® Chicken Broth.

Swanson® Chicken Broth is America's #1 selling broth, 100% natural and contains no MSG, no artificial flavors or preservative. Swanson® Broth's perfectly balanced flavor comes from chickens farm raised in the USA cooked with vegetables and herbs picked at the peak of freshness. This quality makes it unlike other broths, and it's the only one I trust in my recipes.

Campbell's® Condensed Cream of Chicken Soup AND Campbell's® Condensed Cream of Mushroom Soup are so versatile and can be used to make hundreds of different recipes easily, quickly and with tons of flavor. I love that they also don't contain any artificial flavors, colors or preservatives.

You never know when unexpected guests will arrive, but you can be anything with the helps of Campbell's. They allow me to be able to whip up all kinds of delicious dishes in no time, like my delicious Chicken Pot Pie Empanadas!

1 cup cooked chicken breast, cubed
1 cup frozen mixed vegetables, thawed
1/2 cup Campbell's® Condensed Cream of Chicken Soup
1/2 cup Campbell's® Condensed Cream of Mushroom Soup
1 package prepared pie crust, defrosted
1 egg, beaten
Salt and pepper, to taste
1/4 teaspoon ground nutmeg (optional)

Combine the chicken, vegetables, Campbell's® Condensed Cream of Chicken Soup & Campbell's ® Condensed Cream of Mushroom Soup in a bowl. Season with salt and pepper to taste, and the nutmeg, if using.

Unroll the pie crust and use a cookie cutter to cut 3 inch circles out of the dough. Place about 1 heaping teaspoon of the filling onto the center of each circle.