Chicken Pillows Creamy Parmesan (Printable)
Flaky crescent dough bundles filled with seasoned chicken and topped with rich Parmesan sauce
# What You'll 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 pepper to taste
07 - 2 tablespoons fresh parsley, chopped (optional)
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.
02 - In a mixing bowl, combine the cooked chicken, cream cheese, green onions, garlic powder, onion powder, salt, pepper, and parsley. Mix until 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 pillow shape.
05 - Place the pillows seam-side down on the prepared baking tray. Brush the tops with melted butter.
06 - Bake for 20 to 22 minutes until 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 roux.
08 - Gradually whisk in the milk, ensuring no lumps remain. Cook, whisking constantly, until the sauce thickens, about 3 to 4 minutes.
09 - Stir in the grated Parmesan, salt, pepper, and nutmeg until smooth. Remove from heat and fold in the chopped parsley.
10 - Serve the warm chicken pillows topped generously with the creamy Parmesan sauce.
# Expert Suggestions:
01 -
- The crescent dough turns golden and flaky while the inside stays creamy and warm, like a hug you can actually eat.
- That parmesan sauce is so good you will catch yourself licking the spatula when nobody is looking.
02 -
- Do not overfill the crescent triangles or the filling will leak out during baking and leave you with hollow pillows and a messy tray.
- The sauce thickens as it sits off the heat, so if it seems a little loose when you first take it off the stove, trust that it will set up within a minute or two.
03 -
- Work with the crescent dough while it is still cold from the fridge because warm dough tears and sticks to everything including your patience.
- That pinch of nutmeg in the sauce is the one ingredient people will never guess but it is the reason your sauce tastes like it came from a professional kitchen.