Description
Satisfying chicken-filled pillows wrapped in flaky pastry and drizzled with a velvety parmesan sauce, perfect for cozy nights.
Ingredients
- 2 cups cooked shredded chicken
- 8 oz cream cheese, softened
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tbsp dried parsley
- 1 tsp salt
- 1/2 tsp black pepper
- 1 can crescent roll dough
- 2 tbsp butter, melted
- 1/2 cup panko breadcrumbs (optional)
- 2 tbsp all-purpose flour
- 1 cup whole milk
- 1/2 cup heavy cream
- 1 cup grated Parmesan cheese
Instructions
- Preheat the oven to 375°F (190°C).
- In a large mixing bowl, combine the cooked shredded chicken, cream cheese, garlic powder, onion powder, dried parsley, salt, and black pepper until well mixed.
- Roll out the crescent roll dough and cut it into triangles.
- Place a scoop of the chicken mixture at the wide end of each triangle and roll them up to form pillows, sealing the edges.
- Brush melted butter over each pillow and sprinkle with panko breadcrumbs if desired.
- Place on a lined baking sheet and bake for 15-20 minutes or until golden brown.
- For the creamy parmesan sauce, melt butter in a saucepan and whisk in flour until bubbly.
- Add milk and cream gradually, whisking continuously to prevent lumps, then stir in parmesan until melted and creamy.
- Serve the Chicken Pillows topped with the creamy parmesan sauce.
Notes
Using room temperature cream cheese helps create a smooth filling. Watch baking time to avoid overcooking or drying out the filling.
