Preheat the oven to 375°F. Line a baking sheet with parchment.
Cream together the cream cheese, barbecue sauce and garlic powder.
Mix in the chicken, corn and chives by hand.
Bring both pie crusts to room temperature. Roll out on a non-stick surface and using a sharp knife cut each crust into 4 equal portions.
Divide the filling between 4 pieces. Divide the shredded cheese between the pockets then brush the edges with egg wash.
Fit the other pie crust pieces on top. Fold or crimp the edges with a fork.
Carefully move onto the baking sheet. Cut two slits in the top to vent.
Brush the tops and sides with egg wash. Sprinkle each turnover with garlic salt and grated Parmesan cheese.
Bake for 20-25 minutes until golden. Rest for 5 minutes on the pan then serve.