Creamy chicken filo pockets

I gave up working with filo dough several years ago after some very frustrating experiences. Then I lost my mind and decided it couldn't really be that hard to work with and I should try again. It was a terrible, horrible, ugly mess. After wrapping exactly one of these I swore to never use filo again. Somehow I pulled enough torn pieces together to get 5 pockets made. I threw the rest of the dough away, never wanting to set eyes on it again. I cooked the pockets and lo and behold they came out beautiful and delicious. So, yeah, I'm going to make this again. Next time I'll know that it doesn't matter if all the sheets tear and stick together and dry out. It still comes out wonderful :)

2-3 C. cooked chicken, cut up into chunks
1 package of mushrooms, sliced
1 onion, diced
3ish cloves of garlic, minced
1/2 C. chicken stock
2 oz. cream cheese (or a couple spoonfuls of sour cream, or 1/4 C. or so of heavy whipping cream, you get the idea)
1 tsp. vinegar
1 tsp. mustard
salt and pepper to taste
shredded cheese (cheddar, mozzarella, whatever)

Saute the onion and garlic in butter. When about half cooked, add the mushrooms and cook until soft.

Add the chicken stock and cook down about half. Add the cream and mix in.

Remove from heat. When the mixture is nice and creamy, add the vinegar, mustard, salt and pepper.
Add the chicken (crisp bacon, mixed veggies and other things could also be really good in this)

Open one sheet of dough. Spread melted butter all over. Add another sheet on top of the first. Butter again. Place about 1/2 C. of mixture in the middle at the bottom edge. Sprinkle some cheese on top. Fold dough over and around to make a nice, neat pocket (ha, yea right!).

Place on a cookie sheet. Repeat with remaining filling. Butter the tops of all the pockets then bake in 400 degree oven for about 25 minutes, until the pockets are golden and crispy.