1/2cupbarbecue sauce recommend honey chipotle or similar
1tspgarlic powder or granulated garlic
2cupchopped rotisserie chicken
1/2cupMexican cornwell drained (Optional)
1Tbspchopped chives
1largeeggbeaten
1cupshredded sharp cheddar cheese
2Tbspgrated Parmesan cheese
garlic saltto taste
Instructions
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. (corn is optional)
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. Sprinkle the chicken mixture on each pocket with the shredded cheese. Brush the edges with egg wash.
Fit the reserved pie crust pieces on top. Fold or crimp the edges with a fork.
Transfer to 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.