Lay pie crusts flat on a sheet of parchment paper. Let them sit until they are room temperature.
Use a round or scalloped cutter to cut out as many rounds from each crust as possible. We used a 4-inch round biscuit cutter to make 12 total pie crust rounds from the 2 crusts. (Gather any excess dough and use a rolling pin to re-roll the dough to the same thickness so that you can cut out additional crusts.)
Using a spoon, place strawberry pie filling into the center of 6 pie crusts.
Cut three small slits in the center of the remaining six crusts. These allow the steam to escape during baking so the seals remain closed.
Brush the top crust lightly with water and place, wet side down, over the crust with pie filling. Using your fingers, press the edges together. Then carefully roll them up together and gently squish to seal.
Spray the air fryer basket with non-stick cooking spray. Bake in the air fryer at 350°F. Work in batches as needed (we were able to fit 4 pies at once in our air fryer. )
Bake about 10 minutes, until crusts are golden and flakey. If cooking more or less hand pies time may vary.
In a bowl, melt the chocolate chips by heating on the defrost setting (50% power) in the microwave for 30 seconds at a time. Stir the chocolate chips between each interval. Heat until the chocolate chips are melted and smooth. Be careful not to overheat.
Place a sheet of parchment paper out for your hand pies. Using your hands, dip each little pie into the melted chocolate, tapping any excess off before putting them onto the parchment paper to set.
Chocolate will set if the room temperature is cool. You can also place them in the refrigerator to set more quickly.