Heat the olive oil in a large skillet over medium heat. Cook the chicken with the onions and garlic. (NOTE: if using cooked chicken, add after the onions/garlic are tender and then heat throughout).
Meanwhile, in a medium bowl, beat the cream cheese and butter until smooth. Add sour cream, salts, spices and milk. Mix well.
Stir in the cooked chicken, onions and garlic.
Separate crescent dough into four rectangles and press perforations to seal. Spoon 1/2 cup of the chicken mixture onto the center of each rectangle. Pull four corners of dough to center of chicken mixture and twist firmly. Pinch edges to seal.
Place pockets on baking sheet. Bake for 10-15 minutes, or until golden brown.