Chicken Pillows Creamy Parmesan (Printable Version)
Flaky crescent-wrapped chicken with cream cheese filling, topped with warm parmesan sauce
# What You Need:
→ Chicken Pillows
01 - 2 cups cooked chicken breast, shredded or diced
02 - 4 oz cream cheese, softened
03 - 2 green onions, finely chopped
04 - 1/2 teaspoon garlic powder
05 - 1/2 teaspoon onion powder
06 - Salt and freshly ground black pepper to taste
07 - 2 tablespoons fresh parsley, chopped
08 - 1 can (8 pieces) refrigerated crescent dough
09 - 1 tablespoon butter, melted
→ Creamy Parmesan Sauce
10 - 2 tablespoons unsalted butter
11 - 2 tablespoons all-purpose flour
12 - 1 1/2 cups whole milk
13 - 1/2 cup freshly grated Parmesan cheese
14 - 1/2 teaspoon salt
15 - 1/4 teaspoon black pepper
16 - Pinch of nutmeg
17 - 2 tablespoons fresh parsley, chopped
# How to Make It:
01 - Preheat the oven to 375°F. Line a baking tray with parchment paper and set aside.
02 - In a mixing bowl, combine the shredded chicken, softened cream cheese, chopped green onions, garlic powder, onion powder, salt, pepper, and parsley. Mix thoroughly until all ingredients are evenly incorporated.
03 - Unroll the crescent dough and separate into 8 triangles. Spoon an equal portion of the chicken mixture onto the wide end of each triangle.
04 - Roll each triangle up from the wide end toward the point, tucking in the sides to seal the filling inside and form a neat pillow shape.
05 - Place the pillows seam-side down on the prepared baking tray. Brush the tops evenly with melted butter for a golden finish.
06 - Bake for 20 to 22 minutes, or until the pillows are golden brown and cooked through.
07 - While the pillows bake, melt the butter in a saucepan over medium heat. Add the flour and whisk continuously for 1 minute to form a smooth roux.
08 - Gradually whisk in the whole milk, stirring constantly to prevent lumps. Continue cooking and whisking for 3 to 4 minutes until the sauce thickens.
09 - Remove the saucepan from heat. Stir in the grated Parmesan cheese, salt, pepper, and nutmeg until smooth and creamy. Fold in the chopped parsley.
10 - Arrange the warm chicken pillows on plates and spoon the creamy Parmesan sauce generously over each one. Serve immediately.
# Expert Advice:
01 -
- Crescent dough does most of the heavy lifting so you look like you tried way harder than you actually did.
- That parmesan sauce is the kind of thing people will ask you to bring to every gathering from here on out.
02 -
- Seal those crescent rolls tightly because the filling will escape through any gap and burn on the tray, which I learned the hard way the first three times I made these.
- The sauce thickens further as it sits so take it off the heat when it is slightly thinner than you think you want it.
03 -
- Pop the filled pillows in the fridge for ten minutes before baking so the cream cheese firms up and they hold their shape better in the oven.
- A tiny pinch of cayenne in the filling adds warmth without heat and makes people ask what you did differently.