Description
These Chicken Pillows with Creamy Parmesan Sauce are a comforting and savory appetizer or main dish featuring tender shredded chicken wrapped in flaky crescent roll dough, baked to golden perfection, and served with a rich, creamy Parmesan sauce that elevates the flavors to a deliciously indulgent level.
Ingredients
Scale
Filling
- 2 cups cooked, shredded chicken breast
- 4 ounces cream cheese, softened
- 1/2 tablespoon dried chives
- 1/2 tablespoon dried minced onion
- Salt and pepper, to taste
Dough
- 2 cans (8 ounces each) Pillsbury Crescent Roll dough
Coating
- 1/4 cup salted butter, melted
- 1 cup Panko breadcrumbs
Creamy Parmesan Sauce
- 3 tablespoons salted butter
- 3 tablespoons all-purpose flour
- 1 chicken bouillon cube (or 1 teaspoon chicken bouillon granules)
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 1/2 cups milk
- 3/4 cup freshly grated Parmesan cheese
Instructions
- Prepare the Filling. In a medium bowl, thoroughly mix the shredded chicken, softened cream cheese, dried chives, dried minced onion, and salt and pepper to taste until well combined.
- Form the Pillows. Preheat the oven according to crescent roll package directions. Unroll crescent roll dough and separate into triangles. Place a spoonful of the chicken mixture onto the wide end of each triangle, then fold and roll the dough around the filling to form a pillow shape. Pinch seams tightly to seal.
- Coat the Pillows. Brush each chicken pillow liberally with the melted salted butter, then dip or coat evenly with Panko breadcrumbs to cover the surface.
- Bake the Chicken Pillows. Arrange the coated pillows on a baking sheet lined with parchment paper or a baking mat. Bake in the preheated oven following the crescent roll package instructions, typically around 12-15 minutes, until golden brown and cooked through.
- Make the Creamy Parmesan Sauce. While the pillows bake, melt 3 tablespoons of salted butter in a saucepan over medium heat. Whisk in the flour and cook for 1-2 minutes to form a roux. Crumble the chicken bouillon cube (or add granules), salt, and pepper into the roux and stir well.
- Add Milk and Cheese. Gradually whisk in the milk to avoid lumps. Continue cooking and whisking until the sauce thickens, about 5-7 minutes. Remove from heat and stir in the freshly grated Parmesan cheese until smooth and creamy.
- Serve. Remove chicken pillows from the oven and let cool slightly. Serve warm with the creamy Parmesan sauce drizzled on top or on the side for dipping.
Notes
- You can substitute fresh herbs for dried chives and minced onion if preferred.
- Ensure the chicken is well drained and shredded finely for easier rolling.
- For a crispier coating, use panko breadcrumbs and make sure to coat generously.
- The creamy Parmesan sauce can be prepared ahead and gently reheated just before serving.
- This dish can be customized by adding other seasonings or cheeses to the filling or sauce.
