Preheat oven to 400 degrees F.
Line a baking sheet with parchment paper or spray with non-stick cooking spray.
In a large bowl combine chicken, cream cheese, cheese, green onion and salsa verde. Stir until combined.
Unroll pie crust on a lightly floured surface. Using a 3-inch biscuit cutter, cut out rounds. Re-roll dough as needed.
Use both crusts in package. Place one teaspoon of mixture in the center of each circle pie crust. Fold dough over the filling and press edges together with the back of a fork to seal.
Repeat with remaining pie crusts and mixture. Place empanadas on prepared baking sheet and lightly brush the tops with beaten egg.
Bake for 12-15 minutes or until tops are golden brown.