Preheat Oven:

• Preheat your oven to 375°F (190°C).

Prepare the Filling:

• In a medium bowl, combine the softened cream cheese and 1 tablespoon of softened butter until smooth.
• Stir in the chopped chicken, milk, garlic powder, salt, black pepper, and seasoned salt. Mix well to combine.

Assemble the Pockets:

• Unroll the crescent roll dough and separate it into four rectangles by pressing together two triangles along the perforations.
• Place a generous spoonful of the chicken mixture onto the center of each rectangle.
• Fold the corners of the dough over the filling, pinching the edges to seal and form a pocket.

Add Toppings:

• Place the assembled pockets onto an ungreased baking sheet.
• Brush the tops with melted butter and, if desired, sprinkle with Italian seasoned bread crumbs for added texture and flavor.

Bake:

• Bake in the preheated oven for 11 to 13 minutes, or until the pockets are golden brown.

Serve:

• Remove from the oven and let cool slightly before serving. Enjoy these pockets warm, either on their own or with a side of cranberry sauce for a delightful contrast.