To make pie pockets, heat oven to 400°F. Line baking sheet with cooking parchment paper. Prepare chicken mixture as directed above. Cut each crust into quarters, making 8 wedges. Top half of each crust wedge with chicken mixture. Fold untopped sides of wedges over filling. With fork, press edges to seal. Place on baking sheet. Cut several small slits in top of each to allow steam to escape. Bake 17 to 20 minutes or until edges are golden brown, topping with the cheese during last 5 minutes of bake time. Remove from pan immediately. Serve with remaining ingredients.