Description
Chicken Pillows with Creamy Parmesan Sauce are delicious, flaky crescent roll pockets filled with a savory mixture of shredded chicken and cream cheese, coated in buttery panko and Parmesan crumbs, then baked to golden perfection. Served warm with a rich, creamy Parmesan sauce, this dish is perfect for gatherings or a hearty family meal.
Ingredients
Chicken Filling
- 4 large boneless skinless chicken breasts (about 2 1/2 – 3 pounds)
- 2 packages (8 ounces each) light or regular cream cheese, softened to room temperature
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 2 cups chicken broth (for cooking chicken)
- Salt and pepper (to season broth)
Dough and Coating
- 1 batch buttery crescent rolls dough
- 1/2 cup butter, melted
- 2 cups panko bread crumbs
- 1/2 cup freshly grated Parmesan cheese
Parmesan Cream Sauce
- 3 tablespoons butter
- 3 tablespoons flour
- 1 cube chicken bouillon (or 1 teaspoon chicken bouillon granules)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 1/2 cups milk
- 3/4 cup freshly grated Parmesan cheese
- 1 cup sour cream (light or regular)
Instructions
- Cook the Chicken: Place the chicken breasts in 2 cups of chicken broth seasoned with salt and pepper in a slow cooker. Cook on low for 6 hours until fully cooked. Once cooked and slightly cooled, shred or cut the chicken into small pieces. In a medium bowl, combine the shredded chicken with softened cream cheese, garlic powder, and salt, mixing until well combined. Set aside or refrigerate until ready to use.
- Prepare the Dough: Make the buttery crescent rolls dough according to the recipe. After the first rise, punch down the dough and divide into two pieces. Roll each piece into a 13×20-inch rectangle. Cut each rectangle in half lengthwise, then cut each half into six pieces, creating 12 pieces per rectangle. Flatten each piece slightly.
- Form the Chicken Pillows: Spoon about 1/4 cup of the chicken and cream cheese mixture into the center of each dough piece. Fold up all the sides and pinch together tightly to seal the filling inside.
- Coat the Pillows: In a bowl, combine the panko bread crumbs and 1/2 cup grated Parmesan cheese. Dip each sealed chicken pillow into the melted butter, then roll it in the panko and Parmesan mixture to coat. Place each pillow seam side down on baking trays lined with parchment paper, Silpat liners, or lightly greased, spacing them about 2 inches apart.
- Bake: Preheat the oven to 375°F (190°C). Bake the chicken pillows for 18-20 minutes until they are lightly golden brown and the dough is fully cooked through.
- Make the Parmesan Cream Sauce: While the pillows bake, melt 3 tablespoons of butter in a medium saucepan over medium heat. Whisk in 3 tablespoons of flour and cook, stirring constantly for 1-2 minutes until the mixture becomes golden and bubbly. Slowly whisk in 1 1/2 cups milk. Add the chicken bouillon cube (or granules), salt, and pepper once the milk is fully incorporated. Continue stirring over medium heat until the sauce thickens and bubbles, about 5-10 minutes. Stir in 3/4 cup freshly grated Parmesan cheese until melted. Remove from heat and stir in 1 cup sour cream. Thin the sauce with a little milk if needed.
- Serve: Serve the warm chicken pillows fresh from the oven with the creamy Parmesan sauce drizzled generously over the top.
Notes
- Slow cooking the chicken in broth keeps it moist and infuses flavor.
- You can prepare the chicken filling a day ahead and refrigerate to save time.
- Ensure the chicken pillows are well sealed to prevent filling leakage during baking.
- Use fresh grated Parmesan for the best flavor in both the coating and sauce.
- The sauce can be thinned with additional milk if it thickens too much upon standing.
- Leftovers can be reheated in the oven to maintain crispiness.
- The recipe yields 20 servings, ideal for large gatherings.
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American