Introduction

Chicken Pillows with Creamy Parmesan Sauce are a comforting and delicious treat perfect for cozy evenings. These flaky pockets filled with savory chicken and cream cheese are topped with a rich, cheesy sauce that will delight your taste buds.

The dish shows three round, golden brown baked patties on a white plate, each topped with a layer of creamy, white cheese sauce that softly drips over the edges. The patties have a crispy, textured brown crust with tiny green herb pieces sprinkled on top. They sit in a pool of rich, smooth yellow sauce that covers the plate's base, with small chopped herbs scattered around, adding a fresh green contrast to the warm colors. The background and surface under the plate feature a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups cooked and shredded chicken (rotisserie or leftover works great)
8 oz cream cheese (room temperature)
1 tsp garlic powder
1 tsp onion powder
1 tsp dried parsley (fresh optional)
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)
1 large egg (beaten for egg wash)
4 tbsp butter (for sauce roux)
1/4 cup all-purpose flour
1 cup whole milk
1/2 cup heavy cream
1 cup grated Parmesan cheese (Parmesan-Reggiano recommended)
1/2 tsp garlic powder (for sauce)
1/2 tsp salt (for sauce, adjust as needed)
1/4 tsp black pepper (for 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. Mix until well blended.
Step 3: Unroll the crescent roll dough and gently flatten each triangle with your hands.
Step 4: Place a generous spoonful of the chicken mixture in the center of each triangle.
Step 5: Fold the edges of the dough over the filling to form a sealed pocket, pressing seams tightly.
Step 6: Brush the tops of each pillow with the beaten egg wash. Sprinkle panko breadcrumbs on top if you want extra crunch.
Step 7: Arrange the pillows on the prepared baking sheet and bake for 20-25 minutes, until golden brown and flaky.
Step 8: Meanwhile, melt butter in a saucepan over medium heat. Whisk in the flour to make a roux and cook for about 1 minute.
Step 9: Gradually whisk in whole milk and heavy cream. Simmer for 5-7 minutes until the sauce thickens.
Step 10: Stir in Parmesan cheese, garlic powder, salt, and black pepper. Keep warm.
Step 11: When the chicken pillows are done baking, drizzle the warm creamy Parmesan sauce over them before serving.

Tips & Variations

Use fresh herbs like parsley or basil if available for a brighter flavor.
For extra creaminess, add a bit of shredded mozzarella to the filling.
Panko breadcrumbs add crunch, but you can skip them for a softer top.
Try adding finely chopped sun-dried tomatoes or spinach to the filling for variety.

Storage

Store leftover chicken pillows in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F (175°C) oven for about 10 minutes to keep them crispy. The creamy Parmesan sauce can be stored separately and gently reheated on the stove before serving.

How to Serve

The image shows three pieces of golden brown crab cakes on a white plate, each topped with a creamy, light beige sauce sprinkled with small green herb bits. The crab cakes have a crispy and slightly rough texture on the outside, with the creamy sauce smoothly covering their tops and flowing down the sides, pooling slightly on the white plate beneath them. The background is softly blurred, showing the warm tones of a wooden surface but replaced with a white marbled texture. The overall look is rich and inviting with a nice mix of crunchy and smooth elements, highlighting the contrast between the golden crust and the creamy sauce. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken for this recipe?

Yes, just be sure to fully thaw and drain any excess liquid from the chicken before shredding and mixing it into the filling.

Is there a dairy-free alternative for the sauce?

You can substitute plant-based milk and vegan butter to make the sauce dairy-free, but the flavor and texture will differ from the original creamy Parmesan version.