Heat oven to 400°F. In medium bowl, combine all ingredients except pie crusts; mix well.
Remove pie crusts from pouches. Unfold crusts; press out fold lines. With 3 1/2-inch round cutter, cut 14 rounds from crusts.
Place about 1 tablespoon chicken mixture in center of each dough round. Brush edge of each round with water. Fold in half over filling; press edges with fork to seal. Place on ungreased cookie sheet.
Bake at 400°F. for 18 to 23 minutes or until light golden brown. Serve warm.