Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment.
Combine the cream of chicken soup, frozen vegetables, garlic powder, shredded chicken and salt and pepper in a large skillet. Heat until hot and the vegetables are tender. Turn off heat and remove skillet from burner and let cool some while preparing the pie crust dough.*(see notes for an alternate method)
Unwrap the pie crusts and cut off the round edges of each to create a square. Cut each square into quarters and then trim the edges to create rectangles.
For each “pocket”: Put 1/4 cup of the chicken mixture in the center of 1 rectangle and brush the pastry with water around the perimeter. Top with another piece of pastry and use a fork to press down on the edges to completely seal closed.
Brush the top with the beaten egg and poke a few fork holes in the top. Repeat with the remaining rectangles and filling to make 8 pot pie pockets.
Transfer to the prepared baking sheets.
Bake until golden brown, 20 to 30 minutes.