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.
While chicken mixture is cooking, preheat your oven to 350°F. Open can of crescent rolls and separate dough into four triangles. Firmly press perforations together to seal on a baking sheet lined with parchment paper.
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
Serve with salsa. ENJOY!!!