Mrs. Erickson's Chicken Pot Pies

This recipe is Tom's favorite recipe of all time! His mother makes these for their family and they are delicious. It's a bit of a peculiar recipe but give it a whirl. They're SO good!

1 bag frozen chicken tenderloins

1 8oz pkg. cream cheese

1 8oz. container of strawberry cream cheese

1/2 stick of butter

1 12oz. bag of frozen, microwavable peas ( I use Bird's Eye Steamfresh)

1 8oz. bag of pepperidge farms croutons (Herb Seasoned, crushed bread crumb type)

3-4 packages pillsbury crescent rolls

milk (optional)

large jar of chicken gravy

Put the cream cheeses and butter in a bowl to sit out and soften. Boil the chicken until it is cooked through. When finished, remove and cube (smaller cubes). Pour hot chicken into cream cheese. Stir well. Cook peas according to microwave directions. (They usually take 4-6 minutes.) Add croutons and hot peas to chicken mixture. Stir well. You want it to be moist, so if needed add some milk. I usually add 1/4 - 1/2 cup. Each pot pie is made from 2 crescent triangles. Tear off two together, press seams together tightly and spread them out to make a nice big rectangle. Put a nice, big scoop of chicken mixture inside. (1-2 cups) Pull up sides of crescent and seal together at top. You can make 4 pot pies per package of crescents. There will be enough chicken mixture to make about 12 pot pies. Bake at 375 for 15-20 minutes until crescents are a nice, golden brown! Plate the pot pies and cover with chicken gravy. I like to take a knife and open them up, then put the gravy in and around. Yummy! :)