Place all filling ingredients into a crockpot and cook on low for 4-5 hours. Shred chicken and stir to combine.
Take butter, oil, vinegar, water, and salt and put in a saucepan to boil.
Once boiling, remove from heat and add flours, stirring until a dough forms. Refrigerate until cooled.
Preheat oven to 375° F.
Once dough is cooled, roll out and cut into circles or squares.
Add filling to half of each shape, then fold the over half over top and crease.
Place on a greased cookie sheet and bake for 20 minutes until golden.
Serve with orange wedges on the side.