Chicken Pillows Pressure Cooker Recipe You Gonna Love
A creamy chicken filling wrapped in crescent dough then baked to golden perfection. Serve with savory gravy for the ultimate comfort meal.
Equipment
- 1 Mixing bowl Medium
Ingredients
Main ingredients
- 10 oz Cooked shredded chicken breast
- 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 crescent roll dough Pillsbury
- 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 oven to 375°F and line a baking sheet with parchment paper.
- Mix shredded chicken, cream cheese, softened butter, chives, minced onion, salt and pepper in a bowl.
- Unroll and separate crescent dough into 8 triangles.
- Scoop chicken filling onto wide end of each triangle, then roll tightly and pinch edges.
- Dip each pillow into melted butter and roll in breadcrumbs. Place on baking sheet.
- Bake for 20–25 minutes until golden brown.
- Meanwhile, heat soup, gravy mix, and water in saucepan, simmer until thickened.
- Remove pillows from oven once golden.
- Serve hot with warm gravy on top or as dip.
- Store leftovers in fridge for 3–4 days, or freeze individually.
Notes
To reheat, use oven or pressure cooker on slow release to maintain moisture. Can freeze up to 2 months.