Preheat oven to 350°F (175°C). Lightly grease a 9x13 inch baking dish.

In a large bowl, mix softened cream cheese, 3 tbsp melted butter, garlic powder, and green onions until smooth. Stir in shredded chicken.

Unroll crescent dough and separate into 8 rectangles (pinch diagonal seams together if using triangles).

Place a scoop of chicken mixture onto each rectangle. Pull corners up and seal to form a pillow/pouch.

Place pillows in baking dish. Brush tops with remaining melted butter.

Bake for 20-25 minutes until golden brown.

Meanwhile, whisk soup, milk, and sour cream in a saucepan over medium heat until hot and smooth.

Serve pillows hot, smothered in the creamy sauce.