Description
These Chicken Pillows with Creamy Parmesan Sauce are savory, golden-brown crescent dough pockets filled with a creamy chicken and herb mixture, coated in buttery Panko breadcrumbs and baked to perfection. Served with a rich and smooth Parmesan sauce, this comforting dish makes for an impressive appetizer or main course that delights with its delightful textures and flavors.
Ingredients
Chicken Pillows
- 2 cups cooked, shredded chicken breast
- 4 ounces cream cheese, softened
- 1/2 Tablespoon dried chives
- 1/2 Tablespoon dried minced onion
- salt and pepper to taste
- 2 cans (8 ounces each) Pillsbury Crescent Roll dough
- 1/4 cup salted butter, melted
- 1 cup Panko breadcrumbs
Creamy Parmesan Sauce
- 3 tablespoons salted butter
- 3 tablespoons all-purpose flour
- 1 chicken bouillon cube or 1 teaspoon chicken bouillon granules
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 ½ cups milk
- 3/4 cup freshly grated Parmesan cheese
Instructions
- Preheat and prepare baking sheet. Preheat your oven to 350 degrees Fahrenheit and lightly grease a baking sheet or line it with parchment paper to prevent sticking. Set aside while you prepare the pillows.
- Mix filling ingredients. In a large bowl, combine the cooked shredded chicken, softened cream cheese, dried chives, dried minced onion, and season with salt and pepper to your taste. Stir well until everything is evenly incorporated.
- Prepare dough rectangles. Unroll the crescent roll dough from the cans and press two triangles together along the perforations to form one rectangle. Ensure the seams are pressed well to prevent filling from leaking. Repeat until you have 8 rectangles total.
- Fill and shape chicken pillows. Spoon approximately 3 tablespoons of the chicken mixture into the center of each rectangle. Fold each corner of the rectangle over the filling, pressing edges together securely to enclose the filling entirely. Gently shape each filled pillow into a ball. Repeat for all rectangles.
- Coat pillows with butter and breadcrumbs. Dip each shaped chicken pillow into the melted butter, then coat thoroughly with Panko breadcrumbs. Shake off any excess breadcrumbs and place each coated pillow onto the prepared baking sheet, spaced evenly.
- Bake the chicken pillows. Bake in the preheated oven for 20 to 25 minutes, or until the pillows are golden brown and cooked through. Remove from oven and keep warm.
- Prepare creamy Parmesan sauce. While the pillows bake, melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook for 1 to 2 minutes, stirring constantly until the mixture is golden and bubbly.
- Add milk and seasonings. Slowly whisk in the milk, then stir in the chicken bouillon, salt, and black pepper once the milk is fully incorporated. Continue stirring constantly over medium heat until the sauce thickens and bubbles, approximately 5 to 10 minutes.
- Finish sauce with Parmesan cheese. Remove the saucepan from the heat and stir in the freshly grated Parmesan cheese until melted and smooth. If the sauce is too thick, thin it gently with a little more milk to reach desired consistency.
- Serve. Plate the warm chicken pillows and drizzle generously with the creamy Parmesan sauce. Enjoy immediately while hot.
Notes
- Ensure crescent dough seams are pressed tightly to prevent filling leakage during baking.
- If desired, fresh herbs can replace dried chives and minced onion for added flavor.
- Keep an eye on the sauce thickness and adjust with milk for perfect creaminess.
- Chicken pillows can be reheated in the oven at 350°F for 10 minutes to restore crispiness.
- Panko breadcrumbs give extra crunch; substitute with regular breadcrumbs if needed but expect slightly less crisp texture.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
