Preheat your oven to 350°F (175°C) and prepare a baking sheet with non-stick cooking spray.

In a medium bowl, combine softened cream cheese and salted butter until smooth. Add shredded chicken, dried chives, dried minced onion, salt, and pepper. Mix until creamy.

Unroll the crescent roll dough on a clean surface, pressing two triangles together to form rectangles. Repeat to make four rectangles.

Divide the chicken filling evenly among the dough rectangles, placing it in the center of each.

Fold the corners over the filling and pinch to seal the edges securely.

Dip each pillow in melted butter, then roll in Italian breadcrumbs, and place on the baking sheet.

Bake for 22-25 minutes until golden brown and puffed.

In a saucepan, combine cream of chicken soup, chicken gravy mix, and water. Heat until boiling, then reduce heat to simmer until Chicken Pillows are done.

Let Chicken Pillows cool slightly before serving. Drizzle with gravy or serve on the side.