Delicious creamy chicken pillows filled with a blend of cheeses and served with a rich Parmesan sauce.
Author:Lorenzo Bonucci
Prep Time:20 minutes
Cook Time:15–18 minutes
Total Time:35–38 minutes
Yield:8 chicken pillows 1x
Category:Main Course
Method:Baking
Cuisine:American
Diet:Gluten Free
Ingredients
Scale
2 cups cooked chicken, shredded
4 oz cream cheese, softened
½ cup shredded mozzarella cheese
¼ cup grated Parmesan cheese
2 tablespoons sour cream
2 cloves garlic, minced
½ teaspoon Italian seasoning
¼ teaspoon salt
¼ teaspoon black pepper
2 tubes refrigerated crescent roll dough
2 tablespoons melted butter
1 tablespoon chopped fresh parsley
3 tablespoons unsalted butter
2 cloves garlic, minced
2 tablespoons all-purpose flour
1½ cups whole milk
½ cup heavy cream
¾ cup grated Parmesan cheese
¼ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon Italian seasoning
Instructions
Preheat: Heat oven to 375°F. Line a baking sheet with parchment paper.
Make the filling: In a bowl, combine chicken, cream cheese, mozzarella, Parmesan, sour cream, garlic, Italian seasoning, salt, and pepper.
Prepare the dough: Separate the crescent dough into triangles. Place about 2 tablespoons of chicken filling near the wide end of each triangle.
Form the pillows: Fold the dough around the filling and pinch the edges to seal completely. Place seam-side down on the baking sheet.
Bake: Brush the tops with melted butter. Bake for 15–18 minutes, until golden brown.
Make the Parmesan sauce: Melt butter in a saucepan over medium heat. Add garlic and cook for 30 seconds.
Thicken: Whisk in flour and cook for 1 minute. Slowly whisk in milk and heavy cream. Cook for 3–5 minutes, stirring constantly, until slightly thickened.
Add Parmesan: Reduce heat to low and stir in Parmesan, salt, pepper, and Italian seasoning. Cook until smooth and creamy.
Serve: Spoon the warm Parmesan sauce over the chicken pillows and garnish with fresh parsley.
Notes
For a spicier version, add red pepper flakes to the filling.
These can be made ahead of time and frozen before baking.