Ingredients
Chicken Pillows
- 8 ounces cream cheese, softened
- 4 tablespoons unsalted butter, softened
- ½ teaspoon onion powder
- 1 ½ teaspoons dried chives
- 2 green onions, sliced
- 2 cups cooked shredded chicken
- Salt and pepper, to taste
- 2 packages Pillsbury Crescent Rolls or Crescent Creations
- ¼ cup butter, melted
- ½ cup Panko breadcrumbs
- ½ cup Italian style bread crumbs
Sauce
- 1 ½ tablespoons butter
- 1 ½ tablespoons flour
- ¾ cup milk
- ½ teaspoon chicken bouillon granules (optional)
- ¼ teaspoon salt
- ⅛ teaspoon pepper
- ½ cup Parmesan cheese, grated
- ½ cup sour cream
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C) and line a baking sheet with a silicone baking mat, parchment paper, or greased foil to prevent sticking and make cleanup easier.
- Prepare the Filling: In a large bowl, cream together the softened butter and cream cheese until smooth and well combined. Stir in the onion powder, dried chives, sliced green onions, and cooked shredded chicken. Season with salt and pepper to taste, mixing thoroughly to blend all ingredients.
- Prepare the Dough: Unroll the crescent dough and pinch seams together if needed to form four rectangular sections per package, resulting in eight rectangles total. Spoon about half a cup of the chicken mixture onto the center of each rectangle. Fold the corners of the dough up and pinch tightly to seal each pillow securely.
- Coat the Pillows: In one dish, combine the Panko and Italian bread crumbs. In another dish, melt the ¼ cup of butter. Dip each chicken pillow into the melted butter or brush it on generously, then roll the pillow in the breadcrumb mixture to coat evenly. Place the coated pillows seam-side-down on the prepared baking sheet.
- Bake: Bake the chicken pillows in the preheated oven for 20 to 25 minutes, or until the edges are golden brown and the filling is heated through.
- Make the Sauce: While the pillows bake, melt butter in a medium saucepan over medium heat. Whisk in flour continuously for 1 to 2 minutes until the mixture is golden and bubbly. Gradually add milk while whisking to prevent lumps. Stir in chicken bouillon granules (if using), salt, and pepper. Continue stirring for 2 to 3 minutes until the sauce thickens. Remove from heat and whisk in Parmesan cheese until melted and smooth. Stir in sour cream and thin with additional milk if necessary to achieve desired consistency.
- Serve: Serve the warm chicken pillows immediately with the creamy Parmesan sauce for dipping or drizzling.
- Freezing Instructions: To prepare for freezing, shape the chicken pillows as directed but instead of baking, place them on the baking sheet and freeze for 1 to 2 hours. Once frozen, transfer the pillows to a large resealable freezer bag and store for up to one month.
- Reheating from Frozen: When ready to eat, thaw the frozen pillows completely, then bake according to the instructions above until heated through and golden brown.
Notes
- You can substitute cooked rotisserie chicken if short on prep time.
- Make sure to seal the dough seams tightly to prevent filling leakage during baking.
- Optionally, brush the pillows with egg wash for a shinier finish.
- For extra crispiness, use a mix of Panko and Italian breadcrumbs as instructed.
- Leftover sauce can be stored in the refrigerator for up to 3 days.
- Feel free to add herbs like parsley or thyme into the filling for more flavor variations.
- Prep Time: 35 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
