Preheat your oven to 350°F (175°C). Prepare a baking sheet with a light coat of non-stick spray.

In a mixing bowl, combine softened cream cheese with 1 tablespoon of softened butter and mix until creamy. Add in the cooked shredded chicken, dried chives, dried minced onion, salt, and pepper. Mix until thoroughly combined.

Unroll the crescent roll dough and press the perforations of two triangles together to form rectangles; repeat to create four rectangles.

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

Dip each sealed Chicken Pillow into melted butter and roll in Italian breadcrumbs until evenly coated.

Arrange the Chicken Pillows on the baking sheet and bake for 22-25 minutes until golden brown and bubbly.

While baking, combine cream of chicken soup, chicken gravy mix, and water in a saucepan. Bring to a boil, then reduce heat and let simmer for about 5 minutes until thickened.

Remove Chicken Pillows from oven, let cool slightly, and drizzle with prepared gravy before serving.