Chicken Pillows with Creamy Parmesan Sauce
Cozy, cheesy, soul-warming Chicken Pillows filled with creamy chicken and smothered in a rich Parmesan sauce. Perfect for easy weeknight dinners.
Ingredients
For the Chicken Pillows
- 2 cups Cooked and Shredded Chicken Use rotisserie or leftover chicken for a quick prep.
- 8 oz Cream Cheese Best at room temperature for easy mixing.
- 1 tsp Garlic Powder Adds savory depth.
- 1 tsp Onion Powder Enhances the overall taste.
- 1 tsp Dried Parsley Fresh can be used if available.
- 1/2 tsp Salt Adjust according to your taste preferences.
- 1/2 tsp Black Pepper Freshly ground offers a stronger kick.
- 2 tbsp Melted Butter Adds a delightful richness.
- 1 pkg Crescent Roll Dough Provides a flaky and buttery crust.
- 1/2 cup Panko Breadcrumbs Optional for extra crunch.
- 1 large Egg Beaten for the egg wash.
For the Creamy Parmesan Sauce
- 4 tbsp Butter For the roux.
- 1/4 cup All-purpose Flour Thickens the sauce beautifully.
- 1 cup Whole Milk Creates the creamy sauce base.
- 1/2 cup Heavy Cream Adds richness.
- 1 cup Grated Parmesan Cheese Authentic Parmigiano-Reggiano is best.
- 1/2 tsp Garlic Powder For flavor balance.
- 1/2 tsp Salt Adjust to taste.
- 1/4 tsp Black Pepper For depth in the sauce.
Instructions
Preparation of Filling
- In a bowl, mix the shredded chicken, softened cream cheese, garlic powder, onion powder, dried parsley, salt, pepper, and the melted butter until well combined.
Setting Up the Dough
- Unroll the crescent roll dough onto a lightly floured surface and separate it into individual triangles.
Filling and Shaping
- Spoon 2–3 tablespoons of the chicken mixture onto the wide end of each crescent. Fold the corners over the filling and roll toward the point, tucking in as you go.
- Place them seam-side down on a parchment-lined baking sheet.
Adding Crunch and Shine
- Brush the pillows lightly with the beaten egg and optionally press the tops into panko breadcrumbs.
Baking
- Bake in a preheated oven at 375°F (190°C) for about 15–18 minutes, or until the pillows are golden and puffed.
Making the Sauce
- In a saucepan over medium heat, melt the butter, add in the flour and whisk for 1–2 minutes.
- Slowly add the milk and heavy cream while whisking. Let it gently bubble for 3–5 minutes until it thickens.
- Add in the Parmesan, garlic powder, salt, and pepper, and stir until the cheese melts into a smooth sauce.
Serving
- Plate the chicken pillows and spoon the creamy Parmesan sauce generously over the top.
Notes
Make the chicken filling ahead of time and store in the fridge to simplify the process. Leftovers can be stored in the fridge for 3–4 days, or frozen for meal prep. Serve with simple greens or mashed potatoes.