Description
These Chicken Pillows with Creamy Parmesan Sauce are perfect for cozy nights. Flaky crescent dough pockets filled with a savory mixture of shredded chicken and cream cheese are baked to golden perfection and served with a rich, velvety Parmesan cream sauce that’s sure to delight your taste buds.
Ingredients
Scale
Filling
- 2 cups Cooked and Shredded Chicken (rotisserie or leftover)
- 8 oz Cream Cheese (room temperature)
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 1 tsp Dried Parsley (or fresh)
- 1/2 tsp Salt (adjust to taste)
- 1/2 tsp Black Pepper (freshly ground preferred)
- 2 tbsp Melted Butter
Dough and Coating
- 1 pkg Crescent Roll Dough
- 1 large Egg (beaten for egg wash)
- 1/2 cup Panko Breadcrumbs (optional for extra crunch)
Creamy Parmesan Sauce
- 4 tbsp Butter
- 1/4 cup All-purpose Flour
- 1 cup Whole Milk
- 1/2 cup Heavy Cream
- 1 cup Grated Parmesan Cheese (preferably Parmigiano-Reggiano)
- 1/2 tsp Garlic Powder
- 1/2 tsp Salt (adjust to taste)
- 1/4 tsp Black Pepper
Instructions
- Preheat the oven: Set your oven to 375°F (190°C) and prepare a baking sheet lined with parchment paper for easy cleanup and even baking.
- Prepare the filling: In a large mixing bowl, combine the shredded chicken, cream cheese, garlic powder, onion powder, dried parsley, salt, black pepper, and melted butter. Mix until well incorporated and creamy.
- Prepare the dough: Unroll the crescent roll dough and gently flatten each triangle with your hands to slightly enlarge the surface area for filling.
- Fill the pillows: Spoon a generous amount of the chicken mixture into the center of each dough triangle.
- Seal the pockets: Fold the edges of the dough over the filling to form a pocket, pressing the seams tightly to seal and prevent filling leakage during baking.
- Apply egg wash and breadcrumbs: Brush the tops of each filled pillow with the beaten egg for a beautiful golden finish. If desired, sprinkle panko breadcrumbs for an extra crispy texture.
- Bake: Place the pillows on the prepared baking sheet and bake in the preheated oven for 20-25 minutes, or until golden brown and flaky.
- Make the creamy Parmesan sauce: While baking, melt butter in a saucepan over medium heat. Whisk in the flour to make a smooth roux and cook for about 1-2 minutes without browning. Gradually add the whole milk and heavy cream, whisking continuously to avoid lumps. Let the sauce simmer for 5-7 minutes until thickened.
- Finish the sauce: Stir in grated Parmesan cheese, garlic powder, salt, and black pepper. Mix until the cheese melts and the sauce is smooth and creamy.
- Serve: Remove the Chicken Pillows from the oven and drizzle the warm creamy Parmesan sauce over each before serving. Enjoy your comforting meal!
Notes
- Use rotisserie chicken or leftover cooked chicken to save prep time.
- Room temperature cream cheese mixes more easily for a smooth filling.
- If you don’t have panko breadcrumbs, you can omit them or substitute with regular breadcrumbs.
- Adjust salt and pepper to taste, especially if your chicken is seasoned.
- For a lighter version, use reduced-fat cream cheese and milk, though sauce richness will vary.
- Fresh parsley can be substituted for dried parsley for fresher flavor.
- Make sure to seal the dough edges well to prevent filling from leaking during baking.
- The sauce can be prepared ahead and reheated gently before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking and stovetop sauce preparation
- Cuisine: American
Nutrition
- Serving Size: 1 Chicken Pillow with sauce (approx. 1 per serving if 8 servings)
- Calories: 320 kcal
- Sugar: 2 g
- Sodium: 430 mg
- Fat: 21 g
- Saturated Fat: 11 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.2 g
- Carbohydrates: 17 g
- Fiber: 1 g
- Protein: 17 g
- Cholesterol: 75 mg
Keywords: Chicken pillows, creamy Parmesan sauce, crescent roll recipe, cozy dinner, savory appetizers, baked chicken pockets
