Cresent Roll Chicken Pockets

from Stephanie (my mom)

6 oz cream cheese (I used all 8 oz)
4 Tbls milk
2 Tbls butter
4 cups shredded chicken
1/2 c. finely chopped celery (I used about 2 Tbls)
2 Tbls minced onion
1/2 tsp salt
dash of pepper
2 (8 oz) cans cresent rolls (I used 3 cans)
2 Tbls butter (I used spray butter for this part)

I put the chicken in the crockpot with water on high for 4 hours. Then I took the chicken out, drained the pot, and shredded the chicken. I put the shredded chicken BACK IN THE CROCK POT and left the pot on "low". Add all ingredients to the crockpot (except the last 2 ingredients).

Preheat oven to 350 degrees. Separate each can of the cresent rolls into 4 rectangles (not 8 triangles). Press the preforations together so its one single piece of dough. Soon about 1/2 cup (I think mine were closer to 1/4 cup...it made more) of the cream cheese/chicken mixture on to the center of each rectangle of dough. Bring all the edges to the center so that the chicken mixture is enclosed in the dough. Place the filled pockets on an ungreased (I greased mine just to be safe) cookie sheet, seam side down. Brush (spray) the tops with butter. Bake for 25-30 minutes.
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These are amazing! And a few people have asked me for the recipe! I hope you all enjoy them!!!