Chicken Pillows with Creamy Parmesan Sauce Recipe
Delicious Chicken Pillows stuffed with a creamy chicken and cream cheese filling, coated in buttery breadcrumbs and baked to golden perfection. Served with a rich and velvety homemade Creamy Parmesan Sauce, this comforting dish is perfect as an appetizer or a satisfying main course.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 8 servings 1x
- Category: Appetizer
- Method: Baking
- Cuisine: American
Ingredients
Scale
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°F (175°C). Lightly grease a baking sheet or line it with parchment paper and set aside to prevent sticking.
- Make the chicken filling: In a large bowl, combine the shredded chicken, softened cream cheese, dried chives, dried minced onion, and season with salt and pepper to taste. Mix until well incorporated.
- Form dough rectangles: Unroll the crescent roll dough from the cans and press two triangles together along the perforations to form one solid rectangle. Be sure to press the seams well to avoid filling leakage. You should have 8 rectangles in total.
- Fill and shape pillows: Spoon about 3 tablespoons of the chicken mixture into the center of each rectangle. Fold each corner over the filling, pressing firmly to seal and completely cover the filling. Shape each into a round ball. Repeat for all rectangles.
- Coat pillows: Dip each chicken pillow into the melted butter, then coat thoroughly in Panko breadcrumbs. Shake off any excess crumbs.
- Bake: Arrange the coated chicken pillows on the prepared baking sheet and bake for 20 to 25 minutes or until they are golden brown and cooked through.
- Prepare the 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 turns a golden and bubbly roux.
- Add milk and seasonings: Slowly whisk in the milk to avoid lumps. Add the chicken bouillon cube or granules, salt, and black pepper. Continue stirring constantly over medium heat until the sauce thickens and bubbles, about 5 to 10 minutes.
- Finish the sauce: Stir in the freshly grated Parmesan cheese until melted and smooth. Remove from heat. If the sauce is too thick, thin with a little more milk to desired consistency.
- Serve: Serve the chicken pillows warm, drizzled generously with the creamy Parmesan sauce for a comforting and flavorful meal.
Notes
- Make sure to press the crescent roll dough seams tightly to prevent the filling from leaking during baking.
- Use freshly grated Parmesan for the best flavor and smooth melting consistency.
- Chicken pillows can be prepared in advance and refrigerated until ready to bake.
- For a spicier version, add a pinch of cayenne pepper or red pepper flakes to the chicken filling.
- To keep breadcrumbs crispier, ensure they are well coated with melted butter before baking.
Keywords: Chicken Pillows, Creamy Parmesan Sauce, baked chicken appetizer, crescent roll recipe, easy chicken recipe, creamy sauce, comfort food
