Sprinkle chicken with ginger and garlic. In 10-inch nonstick fry pan, place oil and heat to medium temperature. Add chicken; sprinkle with onion and cilantro. Cook about 5 minutes without stirring, then stir and cook 5 minutes more. Sprinkle with salt and pepper; add tomatoes and olives. Raise temperature to medium-high and cook, uncovered, until liquid is absorbed, about 10 minutes. Stir in potato and raisins; remove from heat and set aside for about 5 minutes to cool slightly. Unfold each pie shell and cut four-inch rounds from each shell; make one more circle from scraps from each shell (total 15 rounds). Place 1/4 cup half-moon shape (like a turnover). Seal edge by crimping with fork. Brush tops with beaten egg; place on ungreased baking sheet. Bake in 375 degrees F oven about 20 minutes until brown. Serve hot.

Courtesy of the National Chicken Council and U.S. Poultry & Egg Association