Chicken and Corn Empanadas

Name: Chicken and Corn Empanadas
Ingredients: 2 cups roasted chicken meat (shredded ~ can use leftover rotisserie chicken); 1 cup whole kernel corn; 1⁄4 cup golden raisin; 2 tablespoons fresh cilantro (chopped); 2 tablespoons onions (finely minced); 1⁄4-1⁄2 cup crumbled goat cheese or 1⁄4-1⁄2 cup Mexican blend cheese or 1⁄4-1⁄2 cup shredded sharp cheddar cheese; 1⁄2 teaspoon kosher salt; 1⁄4 teaspoon black pepper, freshly ground; 2 (9 inch) pie crusts (Pillsbury refrigerated ready-rolled 9-inch crusts, or make your own!)