In a medium skillet, melt butter over medium-high heat. Add mushrooms and onion; cook, stirring, for 5 to 6 minutes or until lightly browned. Stir in garlic, salt and pepper to taste and cream cheese until cheese is melted. Gently stir in chicken. Remove from heat.
Cut each phyllo sheet in half crosswise. As you work with each half-sheet, keep the remaining half-sheets covered with plastic wrap and then a lightly dampened towel, to prevent them from drying out. Fold each half-sheet into fourths. Place about 1 tbsp (15 mL) chicken filling in the center. Gather all the edges up and pinch around filling to make a packet, using water to seal.
Place a packet in each cake pop well.
Bake for 5 to 7 minutes or until phyllo is crisp. Transfer packets to a wire rack to cool slightly. (If baking in the rotating cake pop maker, bake as directed in step 4, without rotating.)
Repeat steps 3 and 4 with the remaining packets. Serve warm.
Excerpted from <a href="http://www.amazon.com/gp/product/0778804186/ref=as_li_qf_sp_asin_il_tl?ie=UTF8&tag=craftfocom-20&linkCode=as2&camp=1789&creative=9325&creativeASIN=0778804186">"The Big Book of Babycakes™ Cake Pop Maker Recipes"</a> by Kathy Moore and Roxanne Wyss © 2012 <b>www.robertrose.ca</b> All rights reserved: May not be reprinted without publisher permission.