Introduction

Chicken Pillows are a delicious and comforting dish, perfect for a satisfying meal any day of the week. Soft crescent rolls filled with creamy chicken and baked to golden perfection, then topped with savory chicken gravy—this recipe is sure to become a family favorite.

A close-up view of a single round crab cake cut in half on a white plate, showing three layers: the bottom crispy golden-brown crust, a thick middle filling of flaky white crab meat mixed with herbs, and a smooth, glossy yellow creamy sauce generously poured over the top. Some crab meat strands and crumbs spill slightly over the edge on the plate next to the crab cake, with soft greens blurred in the background. The scene is set on a white marbled textured surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

10 ounces cooked, shredded chicken breast (about 2 cups)
4 ounces cream cheese (softened)
1 tablespoon salted butter (softened)
1/2 tablespoon dried chives
1/2 tablespoon dried minced onion
Salt and pepper to taste
1 can (8 ounces) refrigerated Pillsbury crescent roll dough
1/4 cup salted butter (melted)
1/2 cup Italian breadcrumbs
1 can (10 ounces) cream of chicken soup
1 packet (1 ounce) chicken gravy mix
3/4 cup water

Instructions

Step 1: Preheat the oven to 350 degrees F. Lightly grease a baking sheet with non-stick spray and set aside.
Step 2: In a bowl, mix the softened cream cheese and 1 tablespoon of butter until smooth. Add the shredded chicken, dried chives, dried minced onion, and season with salt and pepper. Stir to combine.
Step 3: Unroll the crescent dough and press together two triangles to form one rectangle. Make sure to press the perforations well to prevent the filling from leaking. You will have four rectangles total.
Step 4: Evenly divide the chicken mixture among the four rectangles, placing it in the center of each. Fold each corner over the filling and press together completely. Shape each into a ball to seal.
Step 5: Dip each chicken pillow into the melted butter, then coat with the Italian breadcrumbs. Shake off any excess and place them on the prepared baking sheet. Bake for 22 to 25 minutes, or until golden brown.
Step 6: While baking, prepare the chicken gravy by combining the cream of chicken soup, chicken gravy mix, and water in a small saucepan. Bring to a boil, then reduce heat and simmer until the pillows are done baking.
Step 7: Serve the baked chicken pillows topped with the warm chicken gravy. Enjoy!

Tips & Variations

For extra flavor, add a pinch of garlic powder or smoked paprika to the chicken filling.
You can swap the Italian breadcrumbs for panko breadcrumbs for a crunchier texture.
Try using fresh herbs like parsley or thyme instead of dried chives and onion for a fresher taste.
To make this dish gluten-free, use gluten-free crescent dough and breadcrumbs.

Storage

Store any leftover chicken pillows in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350 degrees F for about 10 minutes or until heated through to maintain crispiness. The gravy can be reheated gently on the stove or in the microwave.

How to Serve

A round, golden-brown breaded patty sits at the center of a white plate with a thin dark rim, covered generously with smooth, creamy yellow cheese sauce that drips slightly down the side. To the left of the patty, there is a small portion of bright yellow corn kernels and a few fresh green lettuce leaves with hints of dark purple. The plate rests on a white marbled textured surface with a blurred second plate in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh chicken instead of pre-cooked shredded chicken?

Yes, but you will need to cook and shred the chicken first before mixing it into the filling. Boil or roast chicken breasts until fully cooked and then shred with forks.

Can I prepare chicken pillows ahead of time?

Absolutely. Assemble the pillows and refrigerate them before baking. Bake just before serving, adding a few extra minutes to the baking time if baking cold from the fridge.