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

In a medium mixing bowl, combine the softened cream cheese and 1 tablespoon of butter until creamy.

Add the cooked, shredded chicken, dried chives, dried minced onion, salt, and pepper; mix thoroughly until evenly combined.

Open the can of refrigerated Pillsbury crescent roll dough and unroll it onto a clean surface.

Pinch together two dough triangles to form a rectangle; repeat until you have formed four rectangles.

Place a generous portion of the chicken filling in the center of each rectangle and fold the corners over to seal.

Melt ¼ cup of butter in a shallow dish and dip each Chicken Pillow into the melted butter, then coat with breadcrumbs.

Transfer the Chicken Pillows to the greased baking sheet and bake for 22-25 minutes until golden brown.

Prepare the gravy by combining cream of chicken soup, chicken gravy mix, and water in a saucepan; stir and simmer.

Once the Chicken Pillows are done, pour the hot gravy over them and serve immediately.