Chicken Pillows With Creamy Parmesan (Printable View)
Flaky crescent dough wrapped around seasoned chicken filling, baked until golden and served with rich parmesan sauce
# What You Need:
→ Chicken Pillows
01 - 2 cups cooked chicken breast, shredded or diced (about 10.5 oz)
02 - 4 oz cream cheese, softened
03 - 2 green onions, finely chopped
04 - 1/2 teaspoon garlic powder
05 - 1/2 teaspoon onion powder
06 - Salt and freshly ground black pepper to taste
07 - 2 tablespoons fresh parsley, chopped (optional)
08 - 1 can (8 pieces) refrigerated crescent roll dough
09 - 1 tablespoon butter, melted
→ Creamy Parmesan Sauce
10 - 2 tablespoons unsalted butter
11 - 2 tablespoons all-purpose flour
12 - 1 1/2 cups whole milk
13 - 1/2 cup freshly grated Parmesan cheese (about 1.75 oz)
14 - 1/2 teaspoon salt
15 - 1/4 teaspoon black pepper
16 - Pinch of nutmeg
17 - 2 tablespoons fresh parsley, chopped
# How To Make It:
01 - Preheat oven to 375°F. Line a baking tray with parchment paper and set aside.
02 - In a mixing bowl, combine the cooked chicken, softened cream cheese, green onions, garlic powder, onion powder, salt, pepper, and parsley. Mix thoroughly until all ingredients are evenly distributed.
03 - Unroll the crescent dough and separate into 8 triangles. Spoon an equal portion of the chicken mixture onto the wide end of each triangle. Roll each triangle from the wide end toward the point, tucking in the sides to seal and form a pillow shape.
04 - Place the pillows seam-side down on the prepared baking tray, spacing them evenly. Brush the tops with melted butter for a golden finish.
05 - Bake for 20 to 22 minutes, or until the pillows are golden brown and cooked through.
06 - While the pillows bake, melt 2 tablespoons of unsalted butter in a saucepan over medium heat. Add the flour and whisk continuously for 1 minute to form a roux.
07 - Gradually pour in the whole milk while whisking constantly to prevent lumps. Continue cooking and whisking for 3 to 4 minutes until the sauce thickens and coats the back of a spoon.
08 - Remove the saucepan from heat. Stir in the grated Parmesan cheese, salt, black pepper, and nutmeg until smooth and melted. Fold in the chopped parsley.
09 - Arrange the warm chicken pillows on plates and spoon the creamy Parmesan sauce generously over the top. Serve immediately.
# Expert Advice:
01 -
- The filling is endlessly forgiving so you can toss in whatever needs using up from the fridge.
- That parmesan sauce is rich enough to make people think you spent hours at the stove.
02 -
- Do not overstuff the triangles or the dough will burst open and spill filling everywhere during baking.
- Add the milk to the roux very gradually because dumping it in all at once guarantees lumps that no amount of whisking will fix.
03 -
- Wet hands slightly when handling the stuffed dough to help press the seams closed and prevent splitting.
- A tiny drizzle of honey over the baked pillows before saucing adds a sweet contrast that nobody expects and everyone loves.