Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.

In a mixing bowl, combine the cooked and shredded chicken, cream cheese, garlic powder, onion powder (if using), dried parsley, salt, black pepper, and melted butter. Blend until creamy.

Unroll the crescent roll dough on a floured surface and flatten each triangle.

Place a spoonful of the chicken filling in the center of each dough triangle, folding and sealing them tightly.

Brush the tops with egg wash and sprinkle with panko breadcrumbs if desired.

Bake for 20-25 minutes until golden brown.

While baking, melt butter in a saucepan, whisk in flour, and then gradually add milk and heavy cream until thick.

Reduce heat, fold in Parmesan cheese, and season with salt and pepper.

Drizzle sauce over baked Chicken Pillows before serving.