Chicken Pockets

1 (8 ounce) package refrigerated crescent rolls
1 (3 ounce) package cream cheese, softened
1 tablespoon butter
1/4 teaspoon salt
1/8 teaspoon pepper
2 tablespoons milk
1 tablespoon minced onion
2 cups chopped cooked chicken
peas
carrots, chopped

Preheat oven to 350 degrees

Unroll crescent roll dough onto a work surface; make 4 rectangles by placing 2 dough triangles next to each other. Pinch perforations closed.

Mix all other ingredients. Spoon 1/4 of the chicken mixture onto each dough rectangle. Roll dough over the filling and pinch seams closed. Place onto a baking sheet.

Bake in the preheated oven until browned and filling is hot, 20 to 25 minutes.