Chicken Pillows with Creamy Parmesan Sauce
This dish features chicken-filled pillows drizzled with a creamy parmesan sauce.
Equipment
- Mixing bowl
- Baking sheet
Ingredients
For the Filling
- 2 cups Cooked, shredded chicken breast Cook and shred prior for best results.
- 8 oz Cream cheese Use softened for easy mixing.
- 1 tablespoon Dried chives Substitute with green onions if desired.
- 1 tablespoon Dried minced onion Can be omitted for a lighter flavor.
- to taste Salt
- to taste Pepper
For the Dough
- 2 cans Pillsbury Crescent Roll dough Store-bought is convenient.
- ¼ cup Salted butter, melted Used for dipping the pillows.
For the Crunchy Coating
- 1 cup Panko breadcrumbs Can substitute with regular breadcrumbs if needed.
For the Creamy Parmesan Sauce
- 3 tablespoons Salted butter Base of the sauce.
- 3 tablespoons All-purpose flour Thickens the sauce.
- 1 unit Chicken bouillon cube or granules
- ¼ teaspoon Salt
- ¼ teaspoon Black pepper
- 1.5 cups Milk Whole milk or buttermilk gives richness.
- ¾ cup Freshly grated Parmesan cheese Mozzarella can be a lighter alternative.
Instructions
- Preheat your oven to 375°F (190°C).
- In a mixing bowl, combine the cooked chicken, cream cheese, chives, minced onion, salt, and pepper until well mixed.
- Roll out the crescent dough and cut it into squares. Place a spoonful of the chicken filling in the center of each square. Fold the dough over and seal the edges.
- Dip each pillow in melted butter, then coat with panko breadcrumbs.
- Place the pillows on a baking sheet and bake for 20-25 minutes until golden brown.
- For the sauce, melt butter in a saucepan, stir in flour, and cook for 1 minute. Gradually add milk, stirring constantly until thickened. Add bouillon, salt, pepper, and Parmesan cheese, stirring until smooth.
- Serve the chicken pillows warm, drizzled with creamy parmesan sauce.
Notes
You can use different herbs for flavor variations. Try adding garlic powder for extra taste.