Fiesta Chicken Empanada

	1 15 oz. pkg. Refrigerated Pie Crust
	1 T. olive oil
	1 medium onion, sliced
	1/2 medium red bell pepper, cut into 2x1/4 inch strips
	1/2 medium green bell pepper, cut into 2x1/4 inch strips
	1/2 medium yellow bell pepper, cut into 2x1/4 inch strips
	1 10oz. can chunk white chicken
	4 t. dry fajita seasonings
	1/2 cup cheese and salsa dip
	1 egg, beaten

Heat oven to 425 F. Place one crust on ungreased 14-inch pizza pan or cookie sheet.
Heat oil in large skillet over medium-high heat until hot. Add onion and bell peppers; cook5 minutes or until tender, stirring occasionally. Add chicken and fajita seasoning; mix well.
Spoon chicken mixture onto crust to within 1 inch of edge. Spread dip over chicken mixture. Brush edge of crust with water. Place remaining crust over filling. Press edges firmly to seal. Brush top with beaten egg.
Bake for 20 to 25 minutes or until deep golden brown. Cut into wedges.
Garnish with sour cream and additional dip.