Combine first 4 ingredients. Whisk egg and water until blended.
Unroll 1 pie crust on lightly floured surface; roll out to 12-inch diameter with rolling pin. Cut into 8 (4-inch) rounds with biscuit cutter, rerolling scraps as necessary; place in single layer on parchment-covered baking sheet. Repeat with remaining pie crust.
Spoon 2 tablespoons chicken mixture onto center of each dough round; brush edge with egg. Fold in half. Gently press tops to remove excess air; seal edges with fork. Brush with remaining egg. Sprinkle with chili powder.
Bake 15 minute or until golden brown.
This recipe was shared by Kraft.
How to cut circles without a biscuit cutter.
If you don't have a 4-inch biscuit cutter, use a 4-inch diameter glass to cut out the rounds of dough.
Serve with guacamole, TACO BELL® Thick & Chunky Salsa, and BREAKSTONE'S or KNUDSEN Sour Cream.