Preheat the oven to 375 degrees. Line a large baking sheet with parchment paper.
In a medium sauce pan over medium heat, add the ground chicken and cook over medium heat, crumbling the meat as it cooks. Once cooked through add the taco seasoning and 1 tablespoon of water. Stir to coat.
Add the cream cheese, salsa, and sour cream to the pan. Stir often while the cream cheese melts.
Remove the biscuits from the packaging and flatten them between the palms of your hands. Stretch them to around 5 inches in diameter.
Spoon as much of the chicken mixture as will fit into the center of each biscuit, being careful not to overfill. Fold the dough up to create a half circle and pinch the seams closed tightly.
Whisk together the egg and 1 tablespoon of water in a shallow dish.
Place the crushed Doritos in a second shallow dish.
Dip each of the biscuits into the egg and then the Doritos to coat. Place on the baking sheet.
Bake for 15-18 minutes or until golden brown and cooked through.
Serve with queso, for dipping.
You'll likely have some extra filling leftover, depending on how full you were able to fill the biscuits. Use the leftover mixture to make tacos, burritos, or quesadillas. It will keep in the fridge for 3-4 days.