Preheat the oven to 350°F. Lightly grease a baking sheet with non-stick spray and set aside.

Mix the softened cream cheese and 1 tablespoon butter together until smooth. Add the shredded chicken, chives, minced onion, salt, and pepper. Stir until well combined.

Unroll crescent dough and press together two triangles to create one rectangle. Make sure to press the perforations together well so your filling won't seep out. You will have 4 rectangles total.

Divide the chicken mixture evenly among the 4 crescent rectangles, placing chicken in the center of each rectangle.

Fold each corner over the center of the filling. Press together to cover filling entirely and shape into a ball. Repeat with all rectangles.

Once all pillows are formed, dip each of them into the melted butter, then coat in breadcrumbs. Shake off excess.

Place each coated chicken pillow onto the greased baking sheet. Bake for 22 to 25 minutes or until golden brown.

Meanwhile, make the chicken gravy. In a small saucepan, mix the cream of chicken soup, gravy packet, and water together. Bring to a boil, then reduce heat to low. Allow the gravy to simmer until chicken pillows are finished baking.

Pour gravy over each chicken pillow and serve. Enjoy!