Chicken Pillows
Comforting chicken-filled pastries enveloped in a creamy Parmesan sauce, perfect for cozy dinners.
Ingredients
For the Chicken Pillows
- 2 cups Cooked and Shredded Chicken Rotisserie or leftover chicken works great for a speedy prep.
- 8 oz Cream Cheese Make sure it’s at room temperature for easy mixing.
- 1 tsp Garlic Powder This adds a savory depth.
- 1 tsp Onion Powder Enhances the overall taste.
- 1 tsp Dried Parsley Fresh can be used for an extra pop of flavor.
- 1/2 tsp Salt Feel free to adjust according to your preferences.
- 1/2 tsp Black Pepper Freshly ground for a stronger kick.
- 2 tbsp Melted Butter Adds a delightful richness.
- 1 pkg Crescent Roll Dough This provides a flaky, buttery crust.
- 1/2 cup Panko Breadcrumbs Optional for a bonus crunch.
- 1 large Egg Beaten for the egg wash.
For the Creamy Parmesan Sauce
- 4 tbsp Butter For the roux.
- 1/4 cup All-purpose Flour Thickens the sauce beautifully.
- 1 cup Whole Milk Creates the creamy sauce base.
- 1/2 cup Heavy Cream Adds luxurious richness.
- 1 cup Grated Parmesan Cheese Authentic Parmigiano-Reggiano is best.
- 1/2 tsp Garlic Powder Balance the flavor.
- 1/2 tsp Salt Adjust to your liking.
- 1/4 tsp Black Pepper For depth in the sauce.
Instructions
Preparing the Chicken Pillows
- Preheat your oven to 375°F (190°C).
- In a bowl, mix the cooked chicken with cream cheese, garlic powder, onion powder, parsley, salt, and black pepper until well combined.
- Unroll the crescent roll dough and separate it into triangles.
- Place a spoonful of the chicken mixture at the wider end of each triangle.
- Roll each triangle up to form a pillow shape and pinch the edges to seal.
- If using, dip the pillows into melted butter and coat with Panko breadcrumbs for added crunch.
- Place them on a greased baking sheet and brush with the beaten egg for a golden finish.
- Bake for 20-25 minutes, or until golden brown and the chicken is heated through.
Preparing the Creamy Parmesan Sauce
- In a saucepan, melt butter over medium heat.
- Stir in the flour, cooking for about 1 minute to form a roux.
- Gradually whisk in the milk and cream, ensuring there are no lumps.
- Once thickened, stir in the Parmesan cheese, garlic powder, salt, and black pepper. Keep stirring until creamy.
Notes
Serve Chicken Pillows with a sprinkle of fresh parsley and a drizzle of sauce. They can be stored in the refrigerator for up to 3 days or frozen before baking. Consider adding a splash of hot sauce to the filling for extra flavor.