Description
Chicken Pillows with Creamy Parmesan Sauce are delightful golden-baked crescent dough pockets stuffed with a flavorful mixture of shredded chicken, cream cheese, and chives. Paired with a rich and velvety Parmesan cream sauce, this comforting dish offers a perfect balance of savory flavors and creamy textures, making it an ideal appetizer or snack for any occasion.
Ingredients
Scale
Filling
- 2 cups cooked and shredded chicken
- 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
For Baking and Finishing
- Cooking spray or melted butter for brushing
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C) and lightly grease a baking sheet or line it with parchment paper to prevent sticking.
- Prepare the 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 all ingredients are evenly incorporated.
- Assemble the Chicken Pillows: Unroll the crescent roll dough and separate it into individual triangles. Place approximately 2 tablespoons of the chicken mixture in the center of each triangle. Fold the dough over the filling and pinch the edges securely to seal, forming pillow shapes.
- Arrange for Baking: Place the formed chicken pillows onto the prepared baking sheet, spacing them apart to allow for expansion. Brush the tops lightly with cooking spray or melted butter to help achieve a golden crust.
- Bake: Bake in the preheated oven for 12 to 15 minutes, or until the crescent dough is golden brown and fully cooked through.
- Make the Creamy Parmesan Sauce: While the pillows bake, melt the butter in a saucepan over medium heat. Stir in the flour and cook for 1 to 2 minutes until the mixture turns lightly golden, forming a roux.
- Add Liquids: Gradually whisk in the chicken broth and heavy cream into the roux, stirring constantly to avoid lumps. Bring the mixture to a gentle simmer to thicken.
- Incorporate Cheese and Seasoning: Stir in the grated Parmesan cheese and ground nutmeg. Continue stirring until the cheese has melted and the sauce has thickened. Adjust seasoning with salt and pepper as needed.
- Cool the Pillows: Remove the chicken pillows from the oven and allow them to cool slightly for safer handling and better flavor melding.
- Serve: Serve the warm chicken pillows drizzled with the creamy Parmesan sauce or serve the sauce on the side for dipping.
Notes
- The cream cheese should be softened to room temperature for easier mixing.
- Ensure the crescent dough is sealed well around the filling to prevent leaking during baking.
- If preferred, fresh garlic and onion can be used instead of powders for more intense flavor.
- Leftover chicken pillows can be reheated in the oven for best texture.
- The sauce can be adjusted with more or less cream for desired thickness.
- Use fresh Parmesan for the best flavor quality in the sauce.
