Preheat oven to 400°F. Line a baking sheet with parchment paper. Set aside.

Heat vegetable oil in a 10-inch skillet over medium high heat.

Add chicken to skillet. Season with salt, cumin and garlic powder. Cook chicken for 5 minutes or until chicken reaches an internal temperature of 165°F.

Add shallots, red bell pepper, tomato sauce, oregano and potatoes. Cook 5 minutes, remove from heat and place in a mixing bowl. When cool, add peas and mix.

Unroll pie crusts and place on a flat surface. Flatten slightly with a rolling pin and cut into 4-inch rounds. Mold pie crust trimmings into a disk and roll it with a rolling pin to flatten it to re-use the trimmings to get 12 4-inch rounds.

Fill the center of each pie crust round with about 2 tablespoons of chicken filling. Fold the top half of the crust round over the filling and gently press the edges together with your fingers dipped in flour to seal. Repeat with the remaining pie crust rounds.

Place pies on the prepared baking sheet.

Whisk the egg and 1 tablespoon water in a small container for an egg wash.

Brush the pie tops with the egg wash. Bake for 20 minutes or until the tops are golden brown.