1. Preheat oven to 350ºF.
2. In a small saucepan, melt cream cheese and butter over low heat, stirring constantly until smooth. Add pecans, onion, and chicken; mix well. Remove from heat.
3. Divide crescent rolls into 6-inch squares. (Two triangles with their seams pressed together make one square.) Place heaping spoonful of chicken mixture into middle of each square. Fold corners in an upward motion towards the middle and seal so they form a “point” (like a tepee). Place on ungreased cookie sheet
4. Bake in a preheated oven for 20 minutes or until brown.
5. After removing the tepees from the oven, garnish each with 3 pretzel sticks placed vertically in the center to form the tepee frame.