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Chicken Pillows with Creamy Parmesan Sauce for Cozy Nights

Chicken Pillows with Creamy Parmesan Sauce

This Chicken Pillows recipe features a savory filling of shredded chicken and seasoned cream cheese wrapped in flaky crescent roll dough. The pillows are baked until golden brown and served smothered in a dreamy, creamy parmesan sauce. It's an indulgent yet surprisingly simple comfort food dish perfect for a satisfying weeknight meal.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 2 cups Cooked and Shredded Chicken
  • 8 oz Cream Cheese, softened to room temperature
  • 1 tsp Garlic Powder
  • 1 tsp Onion Powder
  • 1 tsp Dried Parsley
  • 1/2 tsp Salt
  • 1/2 tsp Black Pepper
  • 2 tbsp Melted Butter
  • 1 pkg Crescent Roll Dough
  • 1/2 cup Panko Breadcrumbs (Optional)
  • 1 large Egg, beaten
  • 4 tbsp Butter (for sauce)
  • 1/4 cup All-purpose Flour (for sauce)
  • 1 cup Whole Milk (for sauce)
  • 1/2 cup Heavy Cream (for sauce)
  • 1 cup Grated Parmesan Cheese (for sauce)
  • 1/2 tsp Garlic Powder (for sauce)
  • 1/2 tsp Salt (for sauce)
  • 1/4 tsp Black Pepper (for sauce)

Equipment

  • baking sheet
  • parchment paper
  • Medium bowl
  • Small bowl
  • Saucepan
  • Whisk

Method
 

Instructions
  1. Preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper to prevent sticking.
  2. In a medium bowl, combine the shredded chicken, softened cream cheese, garlic powder, onion powder, dried parsley, salt, and pepper. Mix until well combined and creamy.
  3. Unroll the crescent roll dough and separate into triangles. Place about 2 tablespoons of the chicken mixture onto the wide end of each triangle. Fold the corners over the filling and roll it up, pinching the seams to seal completely.
  4. Arrange the chicken pillows on the prepared baking sheet. Brush the tops of each pillow with the melted butter, then with the beaten egg wash. Sprinkle with Panko breadcrumbs, if using.
  5. Bake for 15-20 minutes, or until the crescent dough is a deep golden brown and puffed up.
  6. While the pillows are baking, make the sauce. In a saucepan over medium heat, melt the 4 tablespoons of butter. Whisk in the flour to form a roux and cook for about one minute.
  7. Gradually pour in the whole milk while whisking continuously to prevent lumps. Whisk in the heavy cream and continue to cook, stirring frequently, until the sauce thickens (about 3-5 minutes).
  8. Reduce the heat to low and stir in the grated Parmesan cheese, garlic powder, salt, and pepper. Continue stirring until the cheese is completely melted and the sauce is smooth. Do not let it boil.
  9. Remove the Chicken Pillows from the oven. Serve them immediately, generously spooning the creamy parmesan sauce over the top.

Notes

For a smooth filling, ensure cream cheese is at room temperature. Avoid overstuffing the pillows and seal the seams well to prevent leaks. To make a non-grainy sauce, add the Parmesan cheese over low heat and do not let it boil. Leftovers can be stored separately and are best reheated in an oven or air fryer to maintain crispness.