In a medium skillet over medium heat cook the garlic and onions in the olive oil until softened and translucent. Add the chicken and barbecue sauce, season to taste and heat through. Cover and set aside while you make the pastry.

Place the milk and shortening in the freezer for about 20 minutes. The colder your ingredients the flakier your crust will be. You don’t want them to freeze, just to get really, really cold.

In a large bowl mix together your flour, baking powder and salt. Mix in your cold shortening with your fingers or a pastry cutter until the flour is crumbly. Stir in milk all at once.

Dust a clean flat surface and the dough with flour and knead 10-20 times so that the dough holds together. Roll the dough out to 1/3-1/2 inch thickness and cut into 12 circles using a 2 inch cutter.

Preheat oven to 350 degrees. Roll out a cut circle into a 5-6 inch circle. Place 1 to 2 tablespoons of the barbecue filling slightly of center and top with 1 tablespoon of cheese. Brush the outer edge of one side of the dough with your egg wash. Fold over dough, press to seal and crimp well with a fork. Place on ungreased baking sheets and cut small steam vents in the top of the pie. Brush the top with more egg wash. Repeat process until discs are gone.

Bake in the hot oven for 25-35 minutes or until crust is brown and filling is bubbly. Cool for five minutes before serving. Serve with ranch dressing or sour cream for dipping if desired.