In a large bowl, combine all of the non-pie crust ingredients.
Unroll the pie crust onto a lightly floured surface and roll it into a large circle.
Using a 3 inch cookie cutter, you can cut out rounds and re-roll the dough as needed until you are out of pie crusts.
Arrange each round on a clean, flat surface and place a teaspoon of that chicken mixture into the the center of the round.
Brush the edges with a little water, fold the dough over the filling, and press the edges with a fork to seal. (You can actually make and freeze these ahead of time.)
Fry the empanadas in 350 degree oil for 3 to 5 minutes.
Recipe by Tropicsgourmet at https://tropicsgourmet.com/host-perfect-tropics-inspired-brunch-friends/