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Creamy Chicken Pillows smothered in Parmesan goodness are pure comfort food around here You get a tender creamy chicken middle tucked into buttery crescent dough topped with a super simple from-scratch Parmesan sauce that just pulls it all together
Making these chicken pillows turned random weeknights into something we look forward to My little ones love playing with the dough and rolling them up Everyone agrees the cheesy sauce just makes it extra special
Delicious Ingredients
- Canned crescent roll dough: wraps everything up light and puffy Pillsbury or any store brand works fine
- Cooked shredded chicken breast: your main filling Just use whatever cooked chicken you’ve got on hand
- Panko breadcrumbs: for a crunchy finish Japanese-style works best for real crispiness
- Cream cheese: super creamy and adds tang Go full fat for that melt-in-your-mouth bite
- Dried chives: sprinkle in for a soft hint of onion color Pick the brightest green kind you see
- Dried minced onion: gives tiny bits of flavor and depth Check that the pieces are small and even
- Salted butter: melts into the panko to help it stick and gives a golden finish on top Choose nice quality if you can
- Milk: for a saucy creamy base Whole milk adds the most richness
- All purpose flour: helps the sauce feel just right Try unbleached for the best texture
- Freshly grated Parmesan cheese: gets cheese flavor all over Grate fresh for gooey melt
- Chicken bouillon: gives that savory pop Both bouillon paste and cubes work great
- Salt (for the sauce): brings out all the flavors Taste as you go to get it just right
- Black pepper: a little warmth and balance
- Salt and pepper: for your chicken filling Freshly cracked is best
- Salted butter (for the sauce): the start of your thick and creamy sauce It forms what cooks call a “roux”—just means cooking butter and flour together
Step-by-Step How To
- Prepping the Chicken Filling:
- Heat up the oven to three fifty F Line your baking tray with parchment or a little oil Grab a big bowl and mix chicken cream cheese chives minced onions salt and pepper Make sure the chicken is mixed in evenly and the filling feels creamy
- Making the Pillows:
- Unroll the crescent dough Take two triangles and squish them into a big rectangle Pinch that seam tight Scoop three spoonfuls of the chicken mix onto each rectangle Gather up the corners to seal around the filling then shape into balls with your hands
- Breading and Baking:
- Drop each chicken ball in melted butter let it get covered then roll it in panko Place them on your pan making sure they’re not touching Pop into the oven’s middle rack Bake for about twenty to twenty five minutes until the tops are crispy and golden brown
- Whipping up Parmesan Sauce:
- While your pillows bake melt a chunk of butter in a small pot over medium Stir flour in and whisk non-stop for a minute or two until it smells kind of nutty Slowly add milk little by little whisking as you go Add bouillon salt and pepper Let cook till thick about five to ten minutes Stir in Parmesan until the cheese fully melts Thin out with milk if it feels too heavy
- Finishing Touch:
- Right before you eat pour warm Parmesan sauce all over the chicken pillows Eat them hot for the best crunch and flavor
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The ultimate part for me is always the cheesy sauce on top It brings back all those simple kitchen memories from my grandma’s place Something about these brings the same cozy feeling every time
Storing Leftovers
Tuck leftover chicken pillows in a sealed container in the fridge and they’ll keep for about three days Warm them up in a small oven or toaster oven to get the crust crispy again Skip the microwave to keep them flaky The Parmesan sauce can be kept in the fridge too Stir in more milk as you reheat so it stays smooth
Swaps and Variations
If you’ve got turkey use it instead of chicken Fresh thyme or tarragon can swap in for chives for a herby flavor No crescent dough? Try puff pastry (it’s even flakier) Italian breadcrumbs are fine too but they’ll be less crunchy
How to Serve
Chicken pillows on their own make a perfect simple dinner Add a crisp salad with a tangy vinaigrette for a little brightness Garlicky greens or some steamed broccoli would be great too When we want extra comfort I serve these over buttery noodles with a load of that Parmesan sauce
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Family Tradition
This meal started after a cousin’s obsession with dough-wrapped food The kids love pitching in and filling the pillows—dinner becomes a group event Plating them special makes a regular night feel fun
Frequently Asked Questions
- → How can I make the filling super creamy?
Just mash soft cream cheese, chives, and onion into shredded chicken. That keeps it smooth so it's easy to scoop into dough balls.
- → Is store-bought rotisserie chicken good for this?
Totally. Shred it up real fine, then mix with the creamy stuff. It works just like homemade chicken here.
- → How do I stop leaks while baking?
Squeeze and press each seam of dough around the filling so it seals tight. That way nothing oozes out as it bakes.
- → Why's the Parmesan sauce taste so deep?
Fresh-grated Parmesan and a bit of chicken bouillon really give the sauce a super rich, savory pop.
- → What's the best way to serve these?
Douse the hot bundles in loads of Parmesan sauce. Serve right from the oven for extra cozy vibes and all the oozy goodness.