Description
These Irresistible Chicken Pillows are golden, flaky crescent rolls filled with a creamy, savory chicken and cream cheese mixture, baked to perfection and served with a rich Parmesan cream sauce. Perfect for a comforting appetizer or an easy weeknight meal, this recipe combines tender shredded chicken, aromatic chives, and a luscious sauce for an unforgettable flavor experience.
Ingredients
Scale
Filling
- 2 cups Cooked Shredded Chicken
- 8 ounces Cream Cheese
- 1/4 cup Chopped Chives
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 1 teaspoon Salt
- 1 teaspoon Pepper
Dough
- 1 package Crescent Roll Dough
Sauce
- 1 cup Grated Parmesan Cheese
- 1 cup Heavy Cream
- 1 cup Chicken Broth
- 2 tablespoons Butter
- 2 tablespoons All-Purpose Flour
- 1/4 teaspoon Ground Nutmeg
Other
- 1 tablespoon Cooking Spray or Melted Butter (for brushing)
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C) to ensure it’s at the right temperature for baking the chicken pillows evenly and achieving a golden, flaky crust.
- Mix the Filling: In a mixing bowl, combine 2 cups of cooked shredded chicken, 8 ounces of cream cheese, 1/4 cup chopped chives, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon salt, and 1 teaspoon pepper. Mix thoroughly until well blended to create a flavorful and creamy filling.
- Unroll the Crescent Roll Dough: Lay out one package of crescent roll dough on a lightly greased or floured surface. Carefully separate the dough into individual triangles as per package instructions and spread them out for filling.
- Fill the Dough: Place a spoonful of the chicken mixture at the wide end of each dough triangle. Carefully roll each piece up from the wide end to the tip, forming the pillows, and seal edges gently to enclose the filling.
- Prepare the Sauce: In a saucepan, melt 2 tablespoons of butter over medium heat. Stir in 2 tablespoons of all-purpose flour to create a roux, cooking for about 1-2 minutes until lightly golden. Gradually whisk in 1 cup heavy cream and 1 cup chicken broth, stirring constantly until the sauce thickens. Add 1/4 teaspoon ground nutmeg and 1 cup grated Parmesan cheese, stirring until smooth and creamy.
- Arrange on Baking Sheet: Place the rolled chicken pillows on a baking sheet lined with parchment paper or a greased surface. Brush the tops with 1 tablespoon melted butter or cooking spray to promote browning.
- Bake: Bake in the preheated oven for 15-20 minutes until the pillows are puffed up and golden brown on top.
- Serve with Sauce: Remove from the oven and drizzle the warm Parmesan cream sauce over the chicken pillows before serving for an indulgent finish.
Notes
- Use rotisserie chicken or leftover cooked chicken for ease and flavor.
- If desired, substitute crescent dough with puff pastry sheets for a flakier texture.
- The sauce can be prepared ahead and gently reheated before serving.
- For a spicier kick, add a pinch of cayenne pepper to the chicken filling.
- Make sure to seal the crescent rolls well to prevent filling leakage during baking.
