3 oz. cream cheese
4 tbsp. butter, melted
2 c. chicken, cooked and cubed
1/4 tsp. salt
Dash of pepper
3 tbsp. milk
1 tbsp. minced onion
2 tsp. tarragon (optional)
2 tsp. chives
2 tsp. parsley, minced
1 (8 oz.) can crescent roll dough (Pillsbury)
1/2 c. fine dry bread crumbs

Instead of crescent dough, I have been using the Pillsbury Crescent Roll Pockets when I find them.

Blend cream cheese and 2 tablespoons melted butter until smooth. Add chicken, salt, pepper, milk, onions, tarragon, chives, and parsley. Mix well. Separate crescent dough into 4 rectangles. Firmly press to seal the perforation that runs diagonally across each rectangle. Place one half cup chicken on each rectangle. Pull corners of dough to meet the center and pinch edges to seal. Brush top with remaining butter and dip in bread crumbs. Bake on ungreased cookie sheet at 350 degrees for 20-25 minutes or until golden brown.