In a large bowl, combine dry ingredients.
In a separate bowl, combine milk of choice and egg.
Add the wet mixture and the butter to the dry ingredients.
Mix with a hand mixer until a soft dough forms.
Chill the dough in the freezer for 15-30 mins.
Pre-heat oven to 350°.
Transfer the dough to floured parchment paper. Roll the dough into a large rectangle about ¼ inch thick.
Using a knife, cut the dough into 12 even rectangles (or shape of choice).
Place half of the rectangles on a lined baking tray, and spoon 1-2 tbsp of the chia jam on each.
Using your finger, gently brush a little bit of water along the edges of each rectangle. Carefully place the remaining rectangles on top.
Crimp the edges together using a fork.
Bake for about 15-20 mins or until lightly golden brown.
Allow the pop tarts to fully cool before topping with the glaze.