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Chicken Pillows with Creamy Parmesan Sauce

A delightful dish featuring tender shredded chicken in flaky crescent dough, drizzled with a rich and creamy Parmesan sauce, perfect for busy weeknights or family gatherings.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Chicken Pillows
  • 2 cups Cooked and Shredded Chicken
  • 8 oz Cream Cheese, softened Make sure it is softened to avoid lumps.
  • 1 tsp Garlic Powder
  • 1 tsp Onion Powder
  • 1 tsp Dried Parsley
  • 1/2 tsp Salt
  • 1/2 tsp Black Pepper
  • 2 tbsp Melted Butter Optional for dipping.
  • 1 pkg Crescent Roll Dough
  • 1/2 cup Panko Breadcrumbs Optional, for extra crunch.
  • 1 large Egg, beaten For egg wash.
For the Creamy Sauce
  • 4 tbsp Butter
  • 1/4 cup All-purpose Flour
  • 1 cup Whole Milk
  • 1/2 cup Heavy Cream
  • 1 cup Grated Parmesan Cheese
  • 1/2 tsp Garlic Powder
  • 1/2 tsp Salt
  • 1/4 tsp Black Pepper

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. In a bowl, combine the cooked chicken, cream cheese, garlic powder, onion powder, parsley, salt, and black pepper until well mixed.
  3. Unroll the crescent roll dough and separate it into triangles.
  4. Add a spoonful of the chicken mixture to the wider end of each triangle.
  5. Roll up the triangles from the wide end to the tip to form a pillow shape, pinching the edges to seal.
  6. If desired, dip each pillow in melted butter and coat with Panko breadcrumbs for added texture.
  7. Place the pillows on a greased baking sheet and brush them with the beaten egg.
Baking
  1. Bake for 20-25 minutes or until golden brown and bubbly.
Making the Creamy Sauce
  1. For the creamy sauce, melt butter in a saucepan over medium heat.
  2. Stir in flour to form a roux, then gradually whisk in milk and cream.
  3. Once thickened, add in Parmesan cheese, garlic powder, salt, and pepper until creamy.
Serving
  1. Serve the Chicken Pillows drizzled with the creamy sauce, garnished with fresh parsley.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. You can freeze them before baking; just ensure they are tightly wrapped.