Creamy Chicken Pockets

I am part of the MOPS (Mothers of Preschoolers) group at our church.  About once a month we have Moms' Night Out and do a different activity (crafts, go get ice cream, play games, etc.).  One night last fall we all got together and made a couple meals that we could take home to either freeze or prepare that week for dinner.  This was one of those meals and I thought it was pretty tasty!  I know it's not health food, but every once in a while it's ok. ;)  You can make the pockets and freeze before cooking if you like.

Creamy Chicken Pockets

1 lb. chicken, cooked, seasoned and chopped/shredded
8 oz. reduced fat cream cheese
1 tablespoon milk
1 teaspoon butter
1/2 teaspoon dried sage
2 packages reduced fat crescent rolls

Mix all ingredients except crescent rolls until will combined.  Unroll crescent rolls and separate so that 2 crescent rolls form a rectangle.  (You will have 8 of these altogether.)  Press the seams of the 2 rolls together.  Place 1/8 of the chicken mixture on each rectangle.  Fold the roll over so that you form a pocket around the chicken.  Press the edges to seal them shut.  Bake on a cookie sheet lined with parchment paper at 350 for about 20 minutes or until golden brown.