Chicken Pillows With Creamy Parmesan (Printable)
Tender chicken bundles in golden pastry with rich parmesan cream sauce
# What You’ll Need:
→ Chicken Pillows
01 - 2 cups cooked chicken breast, shredded or diced (about 10.5 oz)
02 - 4 oz cream cheese, softened
03 - 2 green onions, finely chopped
04 - 1/2 teaspoon garlic powder
05 - 1/2 teaspoon onion powder
06 - Salt and freshly ground black pepper to taste
07 - 2 tablespoons fresh parsley, chopped (optional)
08 - 1 can (8 pieces) refrigerated crescent roll dough
09 - 1 tablespoon butter, melted
→ Creamy Parmesan Sauce
10 - 2 tablespoons unsalted butter
11 - 2 tablespoons all-purpose flour
12 - 1 1/2 cups whole milk
13 - 1/2 cup freshly grated Parmesan cheese
14 - 1/2 teaspoon salt
15 - 1/4 teaspoon black pepper
16 - Pinch of nutmeg
17 - 2 tablespoons fresh parsley, chopped
# How-to Steps:
01 - Preheat the oven to 375°F. Line a baking tray with parchment paper and set aside.
02 - In a mixing bowl, combine the shredded chicken, softened cream cheese, green onions, garlic powder, onion powder, salt, pepper, and parsley. Mix thoroughly until all ingredients are evenly incorporated.
03 - Unroll the crescent dough and separate into 8 triangles. Spoon an equal portion of the chicken mixture onto the wide end of each triangle.
04 - Roll each triangle up starting from the wide end, tucking in the sides to seal the filling inside and form a neat pillow shape.
05 - Place the pillows seam-side down on the prepared baking tray. Brush the tops evenly with melted butter for a golden finish.
06 - Bake for 20 to 22 minutes, or until the tops are golden brown and the dough is cooked through.
07 - While the pillows bake, melt the butter in a saucepan over medium heat. Add the flour and whisk continuously for 1 minute to form a roux.
08 - Gradually pour in the whole milk while whisking constantly to prevent lumps. Continue cooking and whisking for 3 to 4 minutes until the sauce thickens and coats the back of a spoon.
09 - Remove the saucepan from heat. Stir in the grated Parmesan cheese, salt, pepper, and nutmeg until smooth and glossy. Fold in the chopped parsley.
10 - Arrange the warm chicken pillows on plates and spoon the creamy Parmesan sauce generously over the top. Serve immediately.
# Expert Advice:
01 -
- The crescent dough does all the heavy lifting, making you look like you spent hours on pastry when you barely tried.
- That parmesan sauce is the kind of thing you will want to put on everything from pasta to toast to a spoon.
02 -
- Do not overfill the crescent triangles or the filling will burst out during baking and leave you with a mess instead of neat pillows.
- Whisk the sauce constantly while adding milk because once a lump forms it is nearly impossible to get rid of without starting over.
03 -
- Wet your fingers slightly when sealing the crescent dough edges because a little moisture helps them stick together and stay closed during baking.
- Let the sauce rest for two minutes off the heat before serving because it thickens further as it cools into the perfect pouring consistency.