Name: Chicken Pillows with Creamy Parmesan Sauce Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 2 cups Cooked and Shredded Chicken (rotisserie or leftover); 8 oz Cream Cheese (room temperature); 1 tsp Garlic Powder; 1 tsp Onion Powder; 1 tsp Dried Parsley (or fresh); 1/2 tsp Salt; 1/2 tsp Black Pepper (freshly ground preferred); 2 tbsp Melted Butter; 1 pkg Crescent Roll Dough; 1/2 cup Panko Breadcrumbs (optional); 1 large Egg (beaten, for egg wash); 4 tbsp Butter; 1/4 cup All-purpose Flour; 1 cup Whole Milk; 1/2 cup Heavy Cream; 1 cup Grated Parmesan Cheese (Parmigiano-Reggiano recommended); 1/2 tsp Garlic Powder; 1/2 tsp Salt; 1/4 tsp Black Pepper

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Introduction

Chicken Pillows with Creamy Parmesan Sauce are a comforting and delicious treat perfect for cozy nights. Flaky crescent roll pockets filled with savory creamy chicken pair beautifully with a rich Parmesan sauce. This easy recipe will quickly become a favorite in your home.

The image shows two round, golden brown breaded chicken patties on a white plate, one of which is cut open to reveal the moist white filling inside mixed with green herbs. Both patties are topped with a smooth, light cream-colored sauce that drapes over them. Beside the patties is a small bunch of fresh green parsley for garnish. A golden fork with a piece of the cut patty rests on the plate next to the food. The plate sits on a white marbled surface with a white baking tray holding another breaded patty blurred in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups cooked and shredded chicken (rotisserie or leftover chicken works well)
8 oz cream cheese (room temperature)
1 tsp garlic powder
1 tsp onion powder
1 tsp dried parsley (or fresh if available)
1/2 tsp salt (adjust to taste)
1/2 tsp black pepper (freshly ground preferred)
2 tbsp melted butter
1 package crescent roll dough
1/2 cup panko breadcrumbs (optional for extra crunch)
1 large egg (beaten for egg wash)
4 tbsp butter (for the roux)
1/4 cup all-purpose flour
1 cup whole milk
1/2 cup heavy cream
1 cup grated Parmesan cheese (Parmigiano-Reggiano recommended)
1/2 tsp garlic powder (for the sauce)
1/2 tsp salt (for the sauce)
1/4 tsp black pepper (for the sauce)

Instructions

Step 1: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
Step 2: In a large mixing bowl, combine the cooked shredded chicken, cream cheese, garlic powder, onion powder, dried parsley, salt, black pepper, and melted butter.
Step 3: Unroll the crescent roll dough and gently flatten each triangle with your hands.
Step 4: Place a generous spoonful of the creamy chicken filling in the center of each triangle.
Step 5: Fold the dough edges over the filling to create a pocket, making sure to seal the seams tightly.
Step 6: Brush the tops of the filled chicken pillows with the beaten egg wash and sprinkle panko breadcrumbs on top if desired.
Step 7: Arrange the pillows on the prepared baking sheet and bake for 20-25 minutes, or until golden brown.
Step 8: While baking, prepare the sauce: melt 4 tablespoons butter in a saucepan over medium heat and whisk in the flour to form a roux.
Step 9: Gradually whisk in the whole milk and heavy cream, allowing the mixture to simmer for 5-7 minutes until thickened.
Step 10: Stir in the grated Parmesan cheese, garlic powder, salt, and black pepper into the sauce. Keep warm.
Step 11: Once the chicken pillows are golden and crispy, drizzle the warm creamy Parmesan sauce over them before serving.

Tips & Variations

Use fresh herbs like parsley or chives for a brighter flavor.
For a spicy kick, add a pinch of cayenne pepper or crushed red pepper flakes to the filling.
Substitute the crescent dough with puff pastry for an even flakier crust.
Omit the panko breadcrumbs if you prefer a softer top without extra crunch.
Leftover sauce can be used as a creamy dip for veggies or bread.

Storage

Store any leftover chicken pillows in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 350°F (175°C) for 10-15 minutes to retain crispiness. Keep the Parmesan sauce refrigerated separately and warm it on the stove over low heat before serving.

How to Serve

The image shows four round bread pieces topped with a golden brown crumb layer sprinkled with green parsley bits. The bread is soft and slightly puffed with a light beige color under the crumb topping. A silver spatula is lifting one piece on a dark baking tray that rests on a white marbled texture, with a blue and white striped cloth in the background. The bread looks fresh and crispy on top, each piece evenly coated with the crumb and herb mixture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh chicken instead of rotisserie?

Yes, you can cook and shred fresh chicken breasts or thighs. Poaching or baking the chicken until fully cooked works well before shredding.

Is there a vegetarian version of this dish?

For a vegetarian option, substitute the chicken with cooked mushrooms, chopped spinach, or a mix of sautéed vegetables. Adjust seasoning accordingly for best flavor.