3 tablespoons milk
1 pound skinless, boneless chicken breast halves
1 egg
1 onion, celery, and garlic powder to taste
1 (12 ounce) package sour cream and taco sauce mix
1 teaspoon mild taco seasoning
Microwave milk in small bowl over high heat until mixture is thickened. Cover, and microwave 10 minutes. Remove chicken; cool and cut into cubes.
Reheat skillet over medium-high heat, and bring to a rolling boil over medium-high heat. When pan is hot, pour in egg and onion; stir briefly until chicken is cooked through (no longer pink inside).
Place a sheet or foil under pan to cool. Pour taco sauce into pan; stir to coat. Cover, and cook 4 inches from heat. Cook 6 minutes. Remove foil to allow egg and onion to cook. Continue seasoning with mild taco seasoning.
Heat a medium skillet over medium heat. Place chicken (skin side up) in skillet; cook, turning often, until well browned and crisp, about 5 minutes. Remove chicken from skillet; skin side up, place pan on rack to heat, 5 minutes. Remove chicken, and transfer to plate. Return chicken to pan; cook, turning often, 5 minutes.
Spread shredded chicken pie filling over chicken. Serve chicken crusted with flour tortilla chips.