Chicken Pillows with Creamy Parmesan Sauce for Cozy Nights Recipe
Delight in these savory Chicken Pillows filled with a creamy, flavorful chicken mixture and topped with a luscious Parmesan sauce. Featuring tender shredded chicken blended with cream cheese and aromatic spices, all encased in flaky crescent roll dough, baked to golden perfection, and served with a rich, homemade creamy Parmesan sauce. Perfect for cozy nights and easy entertaining.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 8-10 Chicken Pillows 1x
- Category: Appetizer
- Method: Baking
- Cuisine: American
Ingredients
Scale
Chicken Pillows 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
- 1/2 tsp Salt
- 1/2 tsp Black Pepper
- 2 tbsp Melted Butter
Dough and Topping
- 1 pkg Crescent Roll Dough
- 1/2 cup Panko Breadcrumbs (optional)
- 1 large Egg (beaten for egg wash)
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
- 1/2 tsp Garlic Powder
- 1/2 tsp Salt
- 1/4 tsp Black Pepper
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper to prepare for baking.
- Prepare Filling: In a large mixing bowl, combine the cooked and shredded chicken with cream cheese, garlic powder, onion powder, dried parsley, salt, black pepper, and melted butter. Mix thoroughly until creamy and well blended.
- Prepare Dough: Unroll the crescent roll dough and gently flatten each triangular piece with your hands to create more space for filling.
- Fill Dough: Place a generous spoonful of the creamy chicken mixture in the center of each triangle.
- Form Pillows: Fold the dough edges over the filling carefully to form a sealed pocket, ensuring the seams are tightly closed to prevent filling leakage.
- Apply Egg Wash and Toppings: Brush the tops of each filled pillow with beaten egg to help them brown beautifully. Optionally, sprinkle panko breadcrumbs on top for extra crunch.
- Bake: Arrange the pillows on the prepared baking sheet and bake in the preheated oven for 20-25 minutes or until they turn golden brown and puffed.
- Make Sauce Base: While the pillows bake, melt butter in a medium saucepan over medium heat. Whisk in flour to create a smooth roux, cooking for about 1-2 minutes without browning.
- Add Dairy: Gradually add whole milk and heavy cream to the roux while whisking continuously to avoid lumps. Bring the mixture to a simmer.
- Simmer and Flavor: Let the sauce simmer for 5-7 minutes until it thickens, then stir in grated Parmesan cheese, garlic powder, salt, and black pepper to add depth and richness.
- Serve: Once the Chicken Pillows are golden and crispy, drizzle the warm creamy Parmesan sauce over each pillow and serve immediately for a comforting, delicious meal.
Notes
- For a lighter version, substitute cream cheese with low-fat cream cheese and use reduced-fat milk.
- Fresh parsley can be used instead of dried for a brighter flavor.
- The panko breadcrumb topping is optional; you can skip it for a softer crust.
- Ensure the seams of the crescent dough are well sealed to prevent the filling from leaking during baking.
- Use freshly grated Parmesan cheese rather than pre-grated for the best flavor and melting quality.
Keywords: chicken pillows, creamy parmesan sauce, crescent roll recipe, savory appetizers, baked chicken pockets
