Description
Chicken Pillows with Creamy Parmesan Sauce are delicious baked crescent dough pockets filled with a creamy chicken and herb mixture, served with a rich and velvety Parmesan sauce. Perfect as an appetizer or a satisfying meal, these pillows combine tender shredded chicken, cream cheese, and fragrant chives inside golden-brown pastry, complemented by a luscious homemade sauce.
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 during baking.
- Prepare Filling: In a large mixing bowl, combine the cooked and shredded chicken, softened cream cheese, chopped chives, garlic powder, onion powder, salt, and pepper. Mix thoroughly until evenly blended to create the creamy filling.
- Assemble 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 dough triangle. Fold the dough over the filling and pinch the edges tightly to seal, forming a pillow shape without leaks.
- Arrange and Brush: Place the assembled chicken pillows on the prepared baking sheet, spacing them apart. Brush the tops with cooking spray or melted butter to promote browning and add flavor.
- Bake: Bake in the preheated oven for 12 to 15 minutes, or until the dough turns golden brown and is fully cooked through.
- Prepare Sauce Base: Meanwhile, prepare the creamy Parmesan sauce. In a saucepan over medium heat, melt the butter. Stir in the flour and cook for 1 to 2 minutes until it forms a lightly golden roux, which will thicken the sauce.
- Add Liquids: Gradually whisk in the chicken broth and heavy cream, stirring continuously to prevent lumps. Bring the mixture to a gentle simmer to allow it to thicken.
- Finish Sauce: Add the grated Parmesan cheese and ground nutmeg. Stir until the cheese melts completely and the sauce thickens to a creamy consistency. Adjust seasoning with salt and pepper if needed.
- Cool Slightly: Remove the chicken pillows from the oven and let them cool slightly to make handling easier and to allow filling to set.
- Serve: Serve the warm chicken pillows drizzled with the creamy Parmesan sauce or offer the sauce on the side for dipping, enhancing each bite with rich flavor.
Notes
- Ensure the crescent dough is sealed tightly to prevent filling from leaking during baking.
- You can substitute chives with green onions or parsley if preferred.
- For easier melting, grate Parmesan cheese fresh rather than using pre-grated varieties.
- The sauce can be made ahead and gently reheated to save time.
- Adjust the thickness of the sauce by adding more cream or broth as desired.
- Serve with a side salad for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
