Chicken Pillows with Creamy Parmesan Sauce
Cheesy chicken pillows wrapped in flaky crescent rolls, baked to golden perfection and topped with a rich, creamy Parmesan sauce. An indulgent comfort meal that’s sure to impress.
Equipment
- 1 Mixing bowl For combining filling
- 1 Baking sheet Lined with parchment
- 1 Saucepan For making Parmesan sauce
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 Pillsbury Crescent Roll dough 8 ounces each
- ¼ cup salted butter melted for brushing
- 1 cup Panko breadcrumbs for coating
- 3 tablespoons salted butter for sauce
- 3 tablespoons all-purpose flour for sauce
- 1 chicken bouillon cube or 1 teaspoon 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. Line a baking sheet with parchment paper.
- Mix shredded chicken, cream cheese, chives, minced onion, salt, and pepper in a bowl until well combined.
- Unroll crescent dough and separate into triangles. Spoon chicken filling into center of each triangle and fold edges to seal.
- Brush each filled dough pocket with melted butter.
- Roll each one in Panko breadcrumbs until outer surface is coated.
- Arrange on baking sheet and bake for 20–25 minutes, until golden brown and crispy.
- While pillows bake, melt butter in a saucepan over medium heat. Whisk in flour and cook for 1–2 minutes.
- Gradually whisk in milk. Add bouillon, salt, pepper, and Parmesan; stir until thick and smooth.
- Serve hot pillows drizzled with creamy Parmesan sauce.
Notes
Refrigerate leftovers for up to 3 days or freeze for later. Reheat in oven to maintain crisp texture. Store sauce separately for best consistency.