Chicken Pillows with Parmesan (Printable Format)
Crispy chicken pillows nestled in flaky pastry and finished with a rich, creamy Parmesan sauce.
# Needed Ingredients:
→ Chicken Pillow Filling
01 -
2 cups cooked, shredded chicken breast
02 -
4 ounces cream cheese, softened
03 -
1/2 tablespoon dried chives or chopped green onions
04 -
1/2 tablespoon dried minced onion or onion powder
05 -
Salt, to taste
06 -
Black pepper, to taste
→ Dough and Coating
07 -
2 cans (8 ounces each) crescent roll dough or homemade crescent/puff pastry
08 -
1/4 cup unsalted butter, melted
09 -
1 cup panko breadcrumbs or Italian-style breadcrumbs
→ Creamy Parmesan Sauce
10 -
3 tablespoons unsalted butter
11 -
3 tablespoons all-purpose flour
12 -
1 chicken bouillon cube or 1 teaspoon chicken bouillon granules
13 -
1/2 to 1/4 teaspoon salt
14 -
1/4 teaspoon black pepper
15 -
1 1/2 cups whole milk
16 -
3/4 cup freshly grated Parmesan cheese
17 -
Optional: 1/4 to 1/2 cup sour cream or heavy cream
# Preparation Steps:
01 -
In a medium bowl, thoroughly combine the shredded chicken breast with softened cream cheese, chives or green onions, onion powder, salt, and black pepper until the mixture is creamy and uniform.
02 -
Preheat oven to 350°F. Line or lightly grease a baking sheet. Unroll crescent dough and seal perforations to form rectangles, yielding eight portions from two cans. Place approximately 3 tablespoons (about 1/4 cup) of chicken filling in the center of each rectangle. Fold dough corners toward the center and seal to create a compact pillow or ball. Arrange seam-side down on the prepared baking sheet.
03 -
Dip each prepared pillow in melted butter to coat, then roll in breadcrumbs until completely covered. Arrange on the baking sheet with space between each. Bake for 20 to 25 minutes, until the pastries are golden and heated through.
04 -
While the pillows bake, melt butter in a saucepan over medium heat. Whisk in flour and cook, stirring, for 1 to 2 minutes until a light roux forms. Gradually add milk while whisking. Stir in bouillon, salt, and black pepper. Simmer, whisking, until the sauce thickens and gently bubbles, 5 to 10 minutes. Remove from heat and blend in Parmesan cheese until melted and velvety. If desired, mix in sour cream or heavy cream for additional richness.
05 -
Arrange the baked pillows on serving plates and generously spoon the Parmesan sauce over each. Garnish with fresh parsley, green onions, or additional Parmesan if desired. Serve immediately.
# Supplementary Details:
01 -
Sealing the dough well will prevent the filling from leaking during baking. For best flavor, use freshly grated Parmesan cheese rather than pre-shredded.