4 split chicken breasts
1 (8 oz.) pkg. cream cheese, at room temperature
2 pkgs. Pillsbury crescent rolls
3 chicken bouillon cubes
3 tbsp. cornstarch dissolved in 12 oz. cold water

Boil chicken until tender, remove from bones. Reserve water that the chicken was boiled in. Dice chicken and combine with cream cheese. Set aside.

Open crescent rolls and pinching two together, make a rectangle with the dough. Place 2 tablespoons of chicken mixture in the center of dough. Bring corners of dough up and pinch together. Seal dough to make a biscuit. Repeat with remaining. Bake at 350 degrees for 15 minutes or until golden brown.

Boil reserved water, add bouillon. Boil until dissolved. Thicken with cornstarch mix.