Chicken Pillows with Creamy Parmesan Sauce
User Reviews
4.7
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Prep Time
30 mins
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Cook Time
45 mins
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Total Time
1 hr 15 mins
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Servings
20 -24 chicken pillows
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Calories
314 kcal
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Course
Main Course
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Cuisine
American
Chicken Pillows with Creamy Parmesan Sauce
Description
Chicken Pillows with Creamy Parmesan Sauce combine tender chicken and cream cheese in a flaky, buttery crescent dough that is rolled and sealed into pillows. The filling is seasoned with garlic powder and salt, providing a savory base texture. The rolled dough pieces are coated with a mixture of melted butter, panko breadcrumbs, and Parmesan cheese, which creates a crunchy crust once baked. The accompanying creamy sauce is made by creating a roux with butter and flour, then adding chicken bouillon, milk, sour cream, and Parmesan cheese to enrich the flavor and add a smooth, tangy component that pairs well with the pillows.
These pillows are ideal as a main dish, showcasing the richness of the creamy filling balanced by the crispy breadcrumb coating. The process of slow-cooking and shredding the chicken ensures tenderness, while the crescent roll dough adds a soft, slightly buttery texture. The baking step crisps the crumb coating and seals the flavors inside.
Advance preparation is possible by cooking the chicken and assembling the filling ahead of time. The dough can be portioned to make about 28 smaller pillows, allowing some to be frozen for future meals. This provides convenient storage options and flexibility in serving sizes.
Ingredients
Filling:
- 4 large chicken breasts large, boneless, skinless, about 2 1/2-3 pounds
- 2 packages packages (8-ounces each) cream cheese softened to room temperature, light or regular
- 1 teaspoon garlic powder
- 1 teaspoon salt
Rolls and Coating:
- 1 batch crescent rolls buttery
- ½ cup butter melted
- 2 cups panko bread crumbs
- ½ cup Parmesan Cheese freshly grated
Parmesan Sauce:
- 3 tablespoons butter
- 3 tablespoons flour
- 1 cube chicken bouillon or 1 teaspoon chicken bouillon granules
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 ½ cups milk
- ¾ cup Parmesan Cheese freshly grated
- 1 cup sour cream light or regular
Instructions
- To begin, cook the chicken (or use already cooked, shredded chicken). My preferred method is to put the chicken breasts in 2 cups chicken broth seasoned with salt and pepper in the slow cooker and cook on low for 6 hours. When the chicken is cooked and cooled slightly, shred or cut into small pieces. In a medium bowl combine the chicken, cream cheese, garlic powder and salt and mix until well combined. Set aside or refrigerate until ready to use.
- Make the buttery crescent rolls according to the recipe but after the first rise, deflate the dough and separate into two pieces. Roll each piece of dough into a 13X20-inch rectangle and cut each rectangle into 12 pieces (cutting lengthwise in half and then each half into six pieces). One by one, flatten each dough piece slightly and spoon about 1/4 cup of the chicken/cream cheese mixture into the center. Fold up all the sides and pinch them together to seal well.
- When all the chicken pillows have been formed, combine the panko crumbs and Parmesan cheese in a bowl or flat dish (like a pie plate). One by one, dip each chicken pillow in the melted butter and roll in the panko/Parmesan mixture. Place seam side down about 2 inches apart on baking trays lined with parchment paper, a silpat liner or lightly greased.
- Bake in a preheated oven at 375 degrees F for 18-20 minutes, until the chicken pillows are lightly golden brown and the dough is baked through.
- While the rolls are baking, prepare the sauce. In a medium saucepan, melt the butter. Whisk in the flour, cooking over medium heat for 1-2 minutes, stirring constantly, until the mixture is golden and bubbly. Slowly whisk in the milk, stirring in the chicken bouillon, salt and pepper once the milk has been completely added. Stir constantly over medium heat until the sauce thickens and bubbles, about 5-10 minutes, taking care to adjust the heat accordingly so the sauce doesn’t burn on the bottom. Stir in the Parmesan cheese and cook, stirring, until the cheese is melted. Remove the sauce from the heat and stir in the sour cream. Thin the sauce with a little milk if needed.
- Serve the rolls warm from the oven with Parmesan cream sauce drizzled over the top.
Notes
- Consider cooking the chicken and preparing the filling a day ahead to save time when assembling the pillows.
- Weigh and portion the dough for smaller pillows (about 2 ounces each) to make more servings per batch and enable freezing half for later use.
- Ensure all edges of the dough are well sealed around the filling to prevent leakage during baking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20-24 chicken pillows
Amount Per Serving
Calories 314 kcal
% Daily Value*
| Serving | 1 Pillow | |
| Calories | 314kcal | 16% |
| Carbohydrates | 18g | 6% |
| Protein | 16g | 32% |
| Fat | 20g | 31% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 69mg | 23% |
| Sodium | 728mg | 30% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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