Preheat your oven to 350°F (175°C) and prepare a greased baking sheet.

In a mixing bowl, combine softened cream cheese and 1 tablespoon of salted butter. Stir in cooked shredded chicken, dried chives, and dried minced onion; season with salt and pepper.

Unwrap and unroll the refrigerated Pillsbury Crescent Roll Dough. Combine two triangles of dough to form a rectangle, sealing the perforations.

Spoon the chicken filling into the center of each dough rectangle and fold the corners over, pinching edges to seal.

Dip each chicken pillow into melted butter, then coat in Italian breadcrumbs before placing on the greased baking sheet.

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 over medium-high heat until boiling; then simmer.

Serve the Chicken Pillows drizzled with warm chicken gravy.