Description
Chicken Pillows with Creamy Parmesan Sauce are a comforting and flavorful dish perfect for cozy nights. Flaky crescent roll dough pockets are filled with a savory blend of shredded chicken and cream cheese, then baked to golden perfection. Topped with a rich, velvety Parmesan sauce, these pillows make an irresistible appetizer or main course.
Ingredients
Scale
Chicken Filling
- 2 cups Cooked and Shredded Chicken (rotisserie or leftover)
- 8 oz Cream Cheese (room temperature)
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 1 tsp Dried Parsley (or fresh)
- 1/2 tsp Salt (adjust to taste)
- 1/2 tsp Black Pepper (freshly ground recommended)
- 2 tbsp Melted Butter
Dough & Coating
- 1 pkg Crescent Roll Dough
- 1/2 cup Panko Breadcrumbs (optional)
- 1 large Egg (beaten for egg wash)
Creamy Parmesan Sauce
- 4 tbsp Butter
- 1/4 cup All-purpose Flour
- 1 cup Whole Milk
- 1/2 cup Heavy Cream
- 1 cup Grated Parmesan Cheese (Parmigiano-Reggiano preferred)
- 1/2 tsp Garlic Powder
- 1/2 tsp Salt (to taste)
- 1/4 tsp Black Pepper
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Make Chicken Filling: In a large mixing bowl, combine the cooked shredded chicken, cream cheese, garlic powder, onion powder, dried parsley, salt, black pepper, and melted butter. Mix thoroughly until the filling is creamy and well blended.
- Prepare Crescent Dough: Unroll the crescent roll dough and gently flatten each triangle with your hands to create a smooth surface for the filling.
- Fill Dough Triangles: Place a generous spoonful of the creamy chicken filling in the center of each triangle. Be careful not to overfill to prevent leakage during baking.
- Seal Chicken Pillows: Fold the dough edges over the filling and press the seams tightly to form pockets, ensuring the filling is securely enclosed.
- Apply Egg Wash and Breadcrumbs: Brush the tops of each filled Chicken Pillow with the beaten egg wash for a golden finish. If using, sprinkle panko breadcrumbs on top for an extra crunchy texture.
- Bake: Arrange the pillows on the prepared baking sheet and bake in the preheated oven for 20-25 minutes, or until they turn golden brown and crispy.
- Prepare Parmesan Sauce: While the pillows bake, melt butter in a saucepan over medium heat. Whisk in the flour to form a smooth roux. Gradually add whole milk and heavy cream, whisking constantly to avoid lumps.
- Simmer Sauce: Let the sauce simmer for 5-7 minutes until it thickens. Stir in grated Parmesan cheese, garlic powder, salt, and black pepper, mixing well until the cheese melts completely into the sauce.
- Serve: Once the Chicken Pillows are baked golden, drizzle the warm creamy Parmesan sauce over each pillow before serving, enhancing their rich flavor.
Notes
- Use rotisserie or leftover chicken to save time on cooking the chicken.
- Room temperature cream cheese blends better and ensures a smooth filling.
- Panko breadcrumbs are optional but add a nice crunchy top layer.
- Adjust salt and pepper according to your taste preference.
- Parmigiano-Reggiano cheese gives the most authentic flavor to the Parmesan sauce.
- For a richer sauce, you can substitute some or all whole milk with more heavy cream.
- Ensure the edges of the dough are sealed well to prevent filling from leaking during baking.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking and stovetop sauce preparation
- Cuisine: American
Nutrition
- Serving Size: 1 Chicken Pillow
- Calories: 280 kcal
- Sugar: 2 g
- Sodium: 450 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.2 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 12 g
- Cholesterol: 60 mg
Keywords: Chicken pillows, creamy Parmesan sauce, crescent roll recipe, appetizer, cozy night recipe, comfort food
