Preheat your oven to 425.
Unroll both pie crusts and cut 10 three inch rounds out of each crust (for a total of 20 rounds, and 10 hand pies).
Soften the peanut butter for thirty seconds in the microwave. Then add the frosting and the powdered sugar until well combined.
Add a tablespoon of the mixture to the center of 10 of the rounds. Top with the other 10 rounds.
Press down with a fork to seal. Flip them all over and press down with the fork on the other side.
Brush lightly with the egg whites.
Place the 10 hand pies on a parchment linked baking sheet and bake for 8 minutes or until the edges of the mini pies are golden brown.
Melt the chocolate chips and spoon into a plastic bag, cut off the end and drizzle over the hand pies.
Let hand pies sit for 10 minutes before serving.