Description
Chicken Pillows with Creamy Parmesan Sauce are delicious baked crescent roll pockets filled with a savory mixture of shredded chicken, cream cheese, and herbs, served with a rich and velvety homemade Parmesan cream sauce. Perfect as an appetizer or a comforting main dish, these pillows offer a delightful combination of tender filling and flaky golden dough.
Ingredients
Scale
Filling
- 2 cups cooked and shredded chicken
- 1 package (8 ounces) cream cheese, softened
- 1 tablespoon chopped chives
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
Dough
- 2 cans (8 ounces each) crescent roll dough
Creamy Parmesan Sauce
- 1 cup grated Parmesan cheese
- 1 cup heavy cream
- 1/2 cup chicken broth
- 2 tablespoons butter
- 1 tablespoon all-purpose flour
- 1/4 teaspoon ground nutmeg
Finishing
- Cooking spray or melted butter for brushing
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and lightly grease a baking sheet or line it with parchment paper to prevent sticking and ensure even baking.
- Prepare Filling: In a large mixing bowl, combine the shredded chicken, softened cream cheese, chopped chives, garlic powder, onion powder, salt, and pepper. Mix well until all ingredients are evenly incorporated into a creamy filling.
- Assemble Chicken Pillows: Unroll the crescent roll dough and separate it into individual triangles. Place about 2 tablespoons of the chicken mixture in the center of each triangle, then carefully fold the dough over the filling, pinching the edges securely to seal and form a pillow shape.
- Arrange and Brush: Place the prepared chicken pillows on the baking sheet, spacing them apart to allow for expansion while baking. Brush the tops lightly with cooking spray or melted butter to achieve a beautiful golden brown finish.
- Bake: Bake in the preheated oven for 12-15 minutes or until the dough is puffed and golden brown, and the pillows are cooked through.
- Make Parmesan Sauce Base: While baking, melt the butter in a saucepan over medium heat. Stir in the flour and cook for 1-2 minutes until it turns lightly golden, creating a roux to thicken the sauce.
- Add Liquids: Gradually whisk in the chicken broth and heavy cream, stirring continuously to prevent lumps, and bring the mixture to a gentle simmer to thicken.
- Incorporate Cheese and Spices: Stir in the grated Parmesan cheese and ground nutmeg, mixing until the cheese has melted and the sauce is smooth and creamy. Taste and adjust seasoning with salt and pepper if needed.
- Cool Slightly: Remove the chicken pillows from the oven and allow them to cool slightly so they are easier to handle and the filling sets a bit.
- Serve: Serve the chicken pillows drizzled with the creamy Parmesan sauce or offer the sauce on the side as a flavorful dip.
Notes
- You can substitute cream cheese with ricotta for a lighter filling.
- Ensure the dough edges are sealed well to prevent filling from leaking during baking.
- The Parmesan sauce can be prepared ahead and gently reheated before serving.
- Use fresh chives or substitute with green onions if preferred.
- For a spicier twist, add a pinch of red pepper flakes to the filling.
