Kristen's Recipe- Chicken Pockets

2 c chicken cooked and chopped
3 oz cream cheese, softened
1 Tbs chives, chopped
2 T milk
salt
1/8 tsp pepper
1/2 can mushrooms
2 8oz pkg refrigerated crescent dinner rolls
1/4 c melted butter

Mix chicken, cream cheese, chives, milk, salt and pepper in bowl to make filling. Unroll crescent rolls and press dough along each perforation to make four rectangles. Put about 1/4 c of chicken mixture into center of rectangles. Fold dough over the filling and pinch the edges to seal tightly. Dip each packet into melted butter and place on baking sheet. Bake at 350 for 20 min or until golden brown. These are good hot or cold.

For frozen pockets: Take out of freezer in the morning and thaw in fridge. Bake as directed above.