Quick and easy Creamy Chicken Taco Hand Pies feature a savory mixture of diced chicken, cream cheese, taco seasoning, and fresh cilantro folded inside crescent roll dough and topped with crunchy crushed tortilla chips.
In a medium pot set over medium low heat, combine diced chicken, cream cheese, and taco seasoning. Cook, stirring occasionally, until smooth, melted, and heated through. Stir in minced cilantro and set aside.
While chicken mixture is cooking, adjust rack to center position of oven and preheat to 350°F. Line a baking sheet with parchment paper. Open can of crescent rolls and separate dough into four triangles. Firmly press perforations together to seal.
Mound ¼ of chicken mixture onto one half of each crescent roll rectangle, leaving a border around the edges. Fold the other half of the dough over the filling, pressing edges together. Use a fork to crimp and seal edges.
Pour crushed tortilla chips onto a plate. Brush the top of each hand pie with melted butter and carefully roll that side in the tortilla chips, pressing gently to help them adhere. Arrange hand pies on prepared baking sheet and bake for 15 to 20 minutes or until golden brown. Garnish with additional fresh cilantro, if desired, and serve immediately with salsa on the side.
You may use light cream cheese or reduced-fat crescent rolls, if desired. Turkey may be substituted for the chicken. You may also add extra taco seasoning, to taste.
My favorite brands of "natural" crescent rolls are from Immaculate Baking Co. or Annie's Organic.