Chicken Pillows with Creamy Parmesan Sauce
These crispy, golden chicken pillows made with crescent dough are filled with seasoned shredded chicken and topped with a creamy Parmesan sauce for a comforting and satisfying dinner.
Equipment
- 1 Mixing bowl Large
- 1 Baking sheet Lined with parchment
- 1 Saucepan Medium
Ingredients
Ingredients
- 2 cups cooked, shredded chicken breast
- 4 ounces cream cheese softened
- ½ tablespoon dried chives
- ½ tablespoon dried minced onion
- Salt and pepper to taste
- 2 cans Pillsbury Crescent Roll dough 8 ounces each
- ¼ cup salted butter melted
- 1 cup Panko breadcrumbs
- 3 tablespoons salted butter
- 3 tablespoons all-purpose flour
- 1 chicken bouillon cube or 1 teaspoon bouillon granules
- ¼ teaspoon salt for sauce
- ¼ teaspoon black pepper for sauce
- 1 ½ cups milk
- ¾ cup freshly grated Parmesan cheese
Instructions
Instructions
- Preheat oven to 375°F and line a baking sheet with parchment paper.
- In a large bowl, mix together chicken, cream cheese, chives, minced onion, salt, and pepper.
- Unroll crescent dough and separate into triangles. Spoon filling onto wide end of each piece.
- Roll dough around filling and pinch seams shut. Shape into a ball.
- Dip each ball into melted butter, then roll in panko breadcrumbs. Shake off excess.
- Place on baking sheet and bake for 20–25 minutes until golden brown.
- Meanwhile, melt butter in a medium saucepan over medium heat.
- Whisk in flour and cook for 1–2 minutes, stirring constantly.
- Slowly whisk in milk. Stir in bouillon, salt, and pepper. Cook until sauce thickens (5–10 minutes).
- Stir in Parmesan cheese and cook until melted and smooth.
- Serve chicken pillows hot with Parmesan sauce drizzled on top.
Notes
Chicken pillows can be frozen before or after baking for make-ahead convenience. Reheat in the oven to maintain crispness.