Chicken Pillows with Creamy Parmesan Sauce Recipe
Delicious Chicken Pillows filled with a creamy chicken and cream cheese mixture, baked to golden perfection and served with a luscious creamy Parmesan sauce. This comforting appetizer or main dish combines flaky crescent dough with a savory filling and a rich, cheesy sauce for an irresistible treat.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 8 servings 1x
- Category: Appetizer, Main Dish
- Method: Baking
- Cuisine: American
- Diet: Halal
Ingredients
Scale
For the Filling
- 2 cups Cooked and Shredded Chicken (rotisserie or leftover)
- 8 oz Cream Cheese (room temperature)
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 1 tsp Dried Parsley
- 1/2 tsp Salt
- 1/2 tsp Black Pepper (freshly ground)
- 2 tbsp Melted Butter
- 1 pkg Crescent Roll Dough
- 1/2 cup Panko Breadcrumbs (optional)
- 1 large Egg (beaten for egg wash)
For the Creamy Parmesan Sauce
- 4 tbsp Butter
- 1/4 cup All-purpose Flour
- 1 cup Whole Milk
- 1/2 cup Heavy Cream
- 1 cup Grated Parmesan Cheese (preferably Parmigiano-Reggiano)
- 1/2 tsp Garlic Powder
- 1/2 tsp Salt
- 1/4 tsp Black Pepper
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Make Filling: In a large mixing bowl, combine the cooked and shredded chicken with cream cheese, garlic powder, onion powder, dried parsley, salt, black pepper, and melted butter. Mix well until evenly combined and creamy.
- Prepare Dough: Unroll the crescent roll dough and gently flatten each triangle with your hands to create a larger surface for the filling.
- Assemble Pillows: Place a generous spoonful of the creamy chicken filling in the center of each triangle. Fold the dough edges over the filling to enclose it completely, sealing the seams tightly to prevent leakage during baking.
- Apply Egg Wash and Breadcrumbs: Brush the tops of each filled pillow with the beaten egg for a glossy, golden finish. If desired, sprinkle panko breadcrumbs over the top for an added crunch.
- Bake: Arrange the pillows on the prepared baking sheet and bake for 20-25 minutes or until they are puffed up and golden brown all over.
- Make Parmesan Sauce: While baking, melt the butter in a saucepan over medium heat. Whisk in the flour to create a roux, cooking for about 1-2 minutes. Gradually add whole milk and heavy cream while whisking continuously to avoid lumps.
- Simmer Sauce: Let the sauce simmer for 5-7 minutes until it thickens. Stir in grated Parmesan cheese, garlic powder, salt, and black pepper, mixing until the cheese melts and the sauce is smooth.
- Serve: Once the chicken pillows are done and slightly cooled, drizzle the warm creamy Parmesan sauce over each pillow before serving. Enjoy this rich and comforting dish!
Notes
- Use rotisserie chicken or leftovers for quicker prep of the filling.
- Room temperature cream cheese blends more easily with the other ingredients.
- You can substitute fresh parsley for dried if preferred.
- Panko breadcrumbs are optional but add a nice crunchy texture on top.
- Ensure seams are sealed well to keep filling inside while baking.
- The creamy Parmesan sauce can be made ahead and reheated gently before serving.
- For a lighter version, use reduced-fat cream cheese and milk instead of heavy cream.
Nutrition
- Serving Size: 1 pillow with sauce
- Calories: 330 kcal
- Sugar: 2 g
- Sodium: 520 mg
- Fat: 22 g
- Saturated Fat: 11 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 18 g
- Cholesterol: 85 mg
Keywords: Chicken Pillows, Creamy Parmesan Sauce, Crescent Roll Chicken, Baked Chicken Appetizer, Easy Chicken Recipe
