Preheat the oven to 375°F. Line a baking sheet with parchment. Set aside.
Using an electric mixer, cream together cream cheese, barbecue sauce and garlic powder. Mix in chicken, corn and chives by hand.
Bring both pie crusts to room temperature per package instructions. Roll on a non-stick surface. 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 beaten 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.