Chicken Pillows with Creamy Parmesan Sauce
These Chicken Pillows with Creamy Parmesan Sauce deliver tender, creamy, crunchy comfort wrapped in flaky crescent dough — ready in about 45 minutes for the ultimate cozy meal.
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.
Notes
Leftover pillows can be stored in airtight container in fridge for 3 days or frozen up to 2 months. Reheat in oven for best texture.