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Preheat oven to 350.
In a large bowl, combine the chopped chicken, onion, 2 Tbs. melted butter, cream cheese, milk and a pinch of salt and pepper. Mix to thoroughly incorporate.
Roll out the crescent rolls, keeping two rolls attached at the perforated line, making a rectangle.
Place a ¼th-cup dollop of chicken mixture in the center of each dough rectangle.
Pull the corners of the dough over the chicken and pinch to seal, creating a little pocket square thing.
Brush the remaining Tbs. of butter over the tops of the squares, sprinkle with crushed crackers and bake for 17 to 20 minutes. Check at the 15-minute mark. Get them all nice and golden brown.
Serve and conquer.