Preheat your oven to 350°F (175°C) and grease a large baking sheet with non-stick spray or a light coating of butter.

In a mixing bowl, combine softened cream cheese with 1 tablespoon of butter until smooth and creamy, then add cooked chicken, chives, minced onion, salt, and pepper. Mix thoroughly.

Unroll the Pillsbury Crescent Roll Dough on a clean surface. Firmly press two triangles together to create four rectangles.

Spoon a generous amount of the chicken filling into the center of each rectangle. Fold the corners over and pinch edges to seal tightly.

Dip each sealed pillow into the melted butter, then roll in Italian breadcrumbs to coat.

Place coated pillows on the prepared baking sheet and bake for 22-25 minutes until puffed and golden brown.

Heat a saucepan over medium heat and combine cream of chicken soup, chicken gravy mix, and water. Bring to a boil, then simmer until thickened.

Once baked, let the Chicken Pillows cool for a couple of minutes before serving. Pour gravy over the top.