Slice chicken and debone it. Place it in a pot, covered with water and bring to a boil. Boil the chicken for 10 minutes or until fully cooked.
Remove the chicken from the pot, drain the broth and shred the chicken.
Preheat your oven to 425 degrees and line your cookie sheet with parchment paper then set aside.
Roll the pie crust out and, using a round cookie cutter or a glass, cut out 8-12 round mini pie crusts.
Combine lime juice, seasoning, cheese, sofrito and shredded chicken in a bowl and stir to combine.
Place a mini pie crust in your hand, then place 1-2 tbsp of the chicken mixture into the center of the mini pie crust. Fold the pie crust over in half, pinching the edge together. Brush the top of the empanadas with the butter.
Place the pinched-closed empanadas on the prepared baking sheet 2-inches apart, then place the empanadas in the oven for 15 minutes or until the pie crust is browned on top.
Remove, allow to cool on the counter to touch then enjoy!