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Chicken Pillows with Creamy Parmesan Sauce
4.7 from 94 votes

Chicken Pillows with Creamy Parmesan Sauce

Chicken Pillows are soft crescent roll dough parcels filled with a creamy mixture of shredded chicken and cream cheese, then baked with a crispy panko and Parmesan crust. The accompanying creamy Parmesan sauce is a rich blend of butter, flour, chicken bouillon, milk, Parmesan, and sour cream that complements the savory pillows well. This recipe involves cooking chicken until tender and shredding it for the filling, making each bite tender and savory with a slightly crispy exterior from the panko coating. It's a hearty dish that can be made partially ahead, and the dough handling offers a hands-on baking experience.

Prep Time
30 mins
Cook Time
45 mins
Total Time
1 hr 15 mins
Servings: 20 -24 chicken pillows
Calories: 314 kcal
Course: Main Course
Cuisine: American

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

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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

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%)

Nutrition Facts

Serving: 20 -24 chicken pillows

Amount Per Serving

Calories 314

% 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.