In a pot, place chicken breast and chicken soup mix. Add water to cover the chicken by about two inches. Cover the pot and cook on a medium-low flame for one hour.

Once soft, shred chicken using two forks. Mix in the barbecue sauce, reserving a small amount for drizzling.

Preheat oven to 350 degrees Fahrenheit. Line a baking sheet with Gefen Parchment Paper.

Spoon a tablespoon of shredded chicken onto the center of each pizza dough round. Pinch the corners to a form a hamantasch shape. Lay on the baking sheet and brush with egg. Bake for 10–15 minutes or until golden.

Drizzle with barbecue sauce.