1/3 c. raisins
1/3 c. sour cream
1/4 c. mango chutney
1 1/4 tsp. curry powder
1 can (5 oz.) chunk chicken, drained
1 pkg. (15 oz.) refrigerated pie crusts

Heat oven to 400°F. Mix all ingredients except pie crusts. Allow pie crusts to stand at room temperature for 15 minutes to soften. Unfold each pie crust as directed on package. Remove plastic sheets; press out fold lines. Cut seven 3 1/2 inch circles from each pie crust. Place about 1 Tbsp. chicken mixture in center of each circle. Brush edge of each circle with water; fold circle in half over filling. Press edges with fork to seal. Place on ungreased cookie sheet.

Bake 18 to 23 minutes or until light golden brown. Serve warm. If you'd like to serve with a dip, mix 2/3 c. sour cream with 1/3 c. chutney.