Preheat oven to 350 degrees Fahrenheit. Spray a large baking sheet with non-stick cooking spray.

In a medium mixing bowl, combine cream cheese, milk, green onions, salt, and garlic powder until smooth. Fold in shredded chicken.

Separate crescent roll dough into triangles. Arrange triangles together to form rectangles, pinching seams closed. Repeat until you have 8 rectangles.

Divide chicken mixture evenly among the dough rectangles, spooning filling onto one half of each rectangle.

Fold dough over filling to create pockets and pinch edges tightly to seal.

Place chicken pockets on prepared baking sheet. Brush tops with melted butter and sprinkle with crushed croutons.

Bake for 20 minutes, or until golden brown.