Description
These Chicken Pillows filled with a creamy, flavorful mixture of shredded chicken and cream cheese are wrapped in crescent roll dough and baked to golden perfection. Served with a rich and velvety Parmesan cream sauce, this dish is a comforting and elegant appetizer or main course perfect for any occasion.
Ingredients
Scale
Filling
- 2 cups cooked and shredded chicken
- 1 package (8 ounces) cream cheese, softened
- 1 tablespoon chopped chives
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
Dough
- 2 cans (8 ounces each) crescent roll dough
Creamy Parmesan Sauce
- 1 cup grated Parmesan cheese
- 1 cup heavy cream
- 1/2 cup chicken broth
- 2 tablespoons butter
- 1 tablespoon all-purpose flour
- 1/4 teaspoon ground nutmeg
Other
- Cooking spray or melted butter for brushing
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and lightly grease a baking sheet or line it with parchment paper to prepare for baking.
- Prepare Filling: In a large mixing bowl, combine the shredded chicken, softened cream cheese, chopped chives, garlic powder, onion powder, salt, and pepper. Mix well until thoroughly combined for a creamy, flavorful filling.
- Assemble Pillows: Unroll the crescent roll dough and separate it into individual triangles. Place approximately 2 tablespoons of the chicken mixture in the center of each triangle. Fold the dough over the filling and pinch the edges firmly to seal, creating a pillow shape.
- Prepare for Baking: Arrange the chicken pillows on the prepared baking sheet, spacing them evenly. Brush the tops generously with cooking spray or melted butter to help achieve a golden, crispy exterior.
- Bake the Pillows: Bake in the preheated oven for 12-15 minutes or until the crescent dough is golden brown and fully cooked through.
- Make the Parmesan Sauce: While the pillows bake, melt butter in a saucepan over medium heat. Add the flour and cook, stirring constantly, for 1-2 minutes until it turns lightly golden to form a roux.
- Whisk in Liquids: Gradually pour in the chicken broth and heavy cream, whisking continuously to avoid lumps. Bring the mixture to a gentle simmer.
- Add Cheese and Nutmeg: Stir in the grated Parmesan cheese and ground nutmeg. Cook until the cheese melts and the sauce thickens to a creamy consistency. Adjust seasoning with salt and pepper if needed.
- Cool Slightly: Remove the baked chicken pillows from the oven and allow them to cool for a few minutes to set before serving.
- Serve: Plate the chicken pillows and drizzle with the creamy Parmesan sauce or serve the sauce on the side for dipping, creating a deliciously satisfying dish.
Notes
- Ensure the cream cheese is softened to room temperature for easier mixing.
- Adjust seasoning in the filling and sauce according to your taste preferences.
- Use cooking spray or melted butter to brush the pillows for a golden finish.
- The chicken pillows can be served as an appetizer or a main course.
- Leftovers can be refrigerated and reheated gently in the oven.
- For a lighter version, use half-and-half instead of heavy cream in the sauce.
