Description
These Comforting Chicken Pillows are a delectable blend of shredded chicken and creamy cheese wrapped in buttery crescent dough, baked to golden perfection, and served with a rich and creamy Parmesan sauce. Perfect as a cozy meal or appetizer, they combine tender, flavorful filling with a crisp, crunchy crust and a luscious sauce to savor in every bite.
Ingredients
Scale
Chicken Pillow Filling
- 2 cups cooked shredded chicken
- 1 (8 oz) package cream cheese, softened
- 1/4 cup chopped green onions
- Salt and pepper to taste
Dough and Coating
- 2 (8 oz) tubes refrigerated crescent rolls
- 1/4 cup (60g) melted butter
- 1 cup (60g) Italian-seasoned breadcrumbs
Creamy Parmesan Sauce
- 4 tablespoons (60g) butter
- 1/4 cup (30g) all-purpose flour
- 2 cups (480ml) chicken broth
- 1 cup (240ml) milk
- 1/2 cup (50g) grated Parmesan cheese
- Salt and black pepper to taste
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and grease a baking sheet to prepare for baking the chicken pillows.
- Prepare Filling: In a mixing bowl, combine the cooked shredded chicken, softened cream cheese, chopped green onions, and season with salt and pepper. Mix thoroughly until well combined.
- Prepare Dough: Unroll the refrigerated crescent dough and separate it into individual triangles to form the pillows.
- Fill Dough: Place a heaping tablespoon of the chicken mixture on the wide end of each crescent triangle, carefully distributing the filling evenly among them.
- Form Pillows: Fold and roll each triangle over the filling, sealing the edges tightly to enclose the filling and create a pillow shape.
- Coat Pillows: Dip each formed pillow into the melted butter, then coat thoroughly with the Italian-seasoned breadcrumbs for a crispy crust.
- Bake: Arrange the coated pillows on the prepared baking sheet and bake them in the preheated oven for 20–25 minutes until they turn golden brown and crispy.
- Make Sauce – Step 1: While the pillows bake, melt the butter in a saucepan over medium heat to prepare the Parmesan sauce.
- Make Sauce – Step 2: Whisk in the flour to form a roux, cooking it briefly to remove the raw flour taste and thicken the sauce.
- Make Sauce – Step 3: Slowly add the chicken broth and milk, whisking constantly to avoid lumps, then simmer the mixture until it thickens to a creamy consistency.
- Finish Sauce: Stir in the grated Parmesan cheese and season with salt and black pepper. Continue stirring until the cheese melts fully and the sauce is smooth and creamy.
- Serve: Plate the baked chicken pillows warm and generously top with the creamy Parmesan sauce for a comforting and flavorful dish.
Notes
- For extra flavor, consider adding garlic powder or Italian seasoning to the chicken filling.
- Ensure the edges of the crescent dough are sealed tightly to prevent the filling from leaking during baking.
- The sauce can be made ahead and gently reheated when ready to serve.
- Leftover chicken pillows can be refrigerated and reheated in the oven to maintain crispiness.
