Chicken Pillows Pressure Cooker Recipe
These irresistible chicken pillows feature a creamy filling wrapped in golden crescent dough and finished with a warm gravy for a comforting meal that feels gourmet yet simple.
Equipment
- 1 Mixing bowl for filling mix
- 1 Baking sheet greased
- 1 Saucepan for gravy
Ingredients
Main ingredients
- 10 oz Cooked shredded chicken breast about 2 cups
- 4 oz Cream cheese softened
- 1 tablespoon Salted butter softened
- ½ tablespoon Dried chives
- ½ tablespoon Dried minced onion
- Salt and pepper to taste
- 1 can (8 oz) Refrigerated Pillsbury crescent roll dough
- ¼ cup Salted butter melted
- ½ cup Italian breadcrumbs
- 1 can (10 oz) Cream of chicken soup
- 1 packet (1 oz) Chicken gravy mix
- ¾ cup Water
Instructions
Instructions
- Preheat your oven to 375°F and grease a baking sheet lightly.
- In a mixing bowl, combine shredded chicken, cream cheese, softened butter, dried chives, dried onion, salt, and pepper. Mix well.
- Unroll crescent dough and press seams together to form 4 rectangles.
- Divide chicken mixture between rectangles, place in center, and fold corners up to seal into pillow shape.
- Dip each pillow into melted butter and then coat with Italian breadcrumbs.
- Place pillows on baking sheet and bake for 20–25 minutes until golden brown.
- While baking, heat cream of chicken soup in saucepan over medium heat, whisk in gravy mix and water until smooth and warm.
- Pour the creamy sauce over hot baked pillows and serve immediately.
Notes
Store leftovers in an airtight container up to 4 days. Reheat in toaster oven for best results.