That first hiss from the cooker tells you something good is happening. You got your ingredients prepped and ready, and now the cooker is doing its thing. It’s kinda like a little countdown humming in the background that gets you excited for what’s coming.
You might be thinking this is just another chicken recipe, but you’ll feel the difference once you taste it. That hiss means the flavors are melding, and the chicken’s getting tender real fast. It’s kinda comforting hearing that sound while you check on other stuff around the kitchen.
While the pressure builds, you recall how simple the prep was, and you know this meal won’t take forever. This is one of those dishes where good things come quick, making your busy weeknight a little cozier and easier.
The Truth About Fast Tender Results
- You gotta trust the pressure cooker for speedy, juicy chicken that stays moist.
- Quick release is your friend when you want to stop cooking right on time so nothing gets overcooked.
- Natural release lets the chicken chill inside, soaking up broth depth and flavor after the pressure drops.
- Slow release helps keep steam cues slow and steady for extra tender results when you’ve got the time.
- The trick with creamy sauces is adding them after the chicken’s done so they don’t break or separate under pressure.
All the Pieces for This Meal
- 2 cups cooked, shredded chicken breast – you can use leftovers or freshly cooked chicken.
- 4 ounces cream cheese, softened – this adds a nice smooth texture inside the pillows.
- ½ Tablespoon dried chives – gives that subtle oniony hit.
- ½ Tablespoon dried minced onion – adds a bit of depth and sweetness.
- Salt and pepper to taste – gotta have basics or it just won’t sing.
- 2 cans (8 ounces each) Pillsbury Crescent Roll dough – the perfect easy wrapper for these pillows.
- ¼ cup salted butter, melted – you’ll dip the pillows before breadcrumbing.
- 1 cup Panko breadcrumbs – for that crunch you crave.
- 3 tablespoons salted butter (for the sauce) plus 3 tablespoons all-purpose flour, chicken bouillon cube or granules, salt, pepper, 1 cups milk, and ¾ cup freshly grated Parmesan cheese – these come together for the creamy Parmesan sauce that’s gonna knock your socks off.
The Full Pressure Cooker Journey
Start by preheating your oven to 3756F (1906C) cause we ain’t skipping the baked goodness part. While that’s warming up, mix your shredded chicken, cream cheese, dried chives, dried minced onion, salt, and pepper in a bowl till it’s all good and well combined.
Unroll the crescent roll dough and separate into triangles. Put a spoonful of the chicken mix in the center of each triangle, then fold the dough over to seal it all up like little pillows. You can press the edges with a fork to keep stuff from popping out when baking.
Next, dip every pillow in melted butter then coat 9em in those Panko breadcrumbs for crunch. Place them on a greased or parchment-lined baking sheet and slide into your preheated oven. Let 9em bake for about 20 minutes or until they're golden brown and looking irresistible.
While the pillows are baking, melt 3 tablespoons of butter in a saucepan over medium heat. Whisk in the flour and keep it moving for a minute or two till it’s bubbly and smells slightly nutty.
Gradually whisk in the milk so it doesn’t clump and stir nonstop until the sauce thickens up. Toss in the chicken bouillon, salt, pepper, and Parmesan cheese. Stir till everything’s melted, smooth, and creamy. If it gets too thick, just add a splash more milk.
By the time your pillows are done baking, your sauce is ready to pour. Serve the hot pillows on a plate with a good drizzle of that creamy Parmesan sauce that hugs every bite.
This is where you sit back and appreciate the whole process. Tender, crunchy, creamy – all in one dish that you made without fuss.
Quick Tricks That Save Your Time
- Use pre-cooked shredded chicken from your fridge or freezer to cut down prep time drastically.
- Buy crescent dough that’s already portioned, so you just gotta unroll and fill.
- Prep the sauce ingredients while the pillows bake to multitask and work smarter.
- Quick release your pressure cooker once they’ve cooked to keep that chicken from getting mushy.
When You Finally Get to Eat
You notice the pillows are crisp on the outside with that golden, buttery crust that crunches just right. Your fingers might get a little messy but it’s worth every bite.
The chicken inside is soft and cozy with cream cheese melding with chives and onion, giving a tasty hug to your taste buds. You sense the savory, herby notes right away and it pulls you in.
That creamy Parmesan sauce is rich, smooth, and cheesy, wrapping itself around the pillows like a warm blanket. You gotta make sure to get some sauce in every bite, it’s the perfect balance.
Eating this meal feels like a little moment of joy, simple and comforting but with fancy flavors that make you wanna go back for seconds. You sit back, satisfied and kinda proud you whipped this up so easily.
Your Leftover Strategy Guide
- Store leftover pillows in an airtight container in the fridge for up to 3 days. They stay tasty and hold their texture well if you warm 9em gently.
- You can refrigerate the creamy Parmesan sauce separately in a sealed jar or container for up to 4 days. Reheat on low heat so it doesn’t split.
- Freeze pillows for longer storage by wrapping each pillow tightly in plastic wrap then putting them in a freezer bag. They keep well up to 2 months. Reheat in the oven for best texture.
- To rescue soggy pillows, crisp them in a toaster oven or regular oven at 3506F for about 5-7 minutes before serving again.
Common Questions and Real Answers
- Can I use rotisserie chicken instead of cooking chicken myself? Heck yeah, rotisserie chicken works great and saves you a bunch of time.
- What if I don’t have crescent roll dough? You can use puff pastry sheets or even biscuit dough as a neat swap, but the texture changes a bit.
- Do I have to bake the pillows after pressure cooking? This recipe actually skips pressure cooking the dough part8instead, you bake the pillows right after assembling so you get that perfect crust.
- Can I make the sauce in the pressure cooker? You could, but it’s easier to do it on the stove to avoid the sauce breaking or burning.
- What does quick release mean and why is it important? Quick release means letting out the steam fast after cooking stops. It’s key to prevent overcooking your chicken and keep it tender.
- Why use chicken bouillon in the sauce? The bouillon adds deeper broth depth and gives the sauce a richer, savory flavor without extra fuss.
Chicken Pillows with Creamy Parmesan Sauce
Equipment
- 1 Mixing bowl Large
- 1 Baking sheet Greased or lined with parchment paper
- 1 Saucepan Medium
Ingredients
Main 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 (8 ounces each) Pillsbury Crescent Roll dough
- ¼ cup salted butter melted
- 1 cup Panko breadcrumbs
- 3 tablespoons salted butter for sauce
- 3 tablespoons all-purpose flour
- 1 chicken bouillon cube or 1 teaspoon bouillon granules
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 ½ cups milk
- ¾ cup freshly grated Parmesan cheese
Instructions
Instructions
- Preheat oven to 375°F (190°C).
- In a bowl, mix shredded chicken, cream cheese, dried chives, dried minced onion, salt, and pepper until well combined.
- Unroll crescent roll dough and separate into triangles. Place a spoonful of chicken mix in center of each, fold and seal into pillow shape.
- Dip each pillow in melted butter, then coat in Panko breadcrumbs. Place on greased or parchment-lined baking sheet.
- Bake for 20 minutes until golden brown and cooked through.
- While pillows bake, melt butter in saucepan over medium heat. Whisk in flour and cook until bubbly and golden.
- Gradually whisk in milk. Add chicken bouillon, salt, pepper and Parmesan. Cook until sauce thickens and cheese melts. Add more milk if needed to thin.
- Serve pillows hot with creamy Parmesan sauce drizzled over top.
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