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Easy Chicken Pillows Dinner Recipe with Creamy Parmesan Sauce

Chicken Pillows with Creamy Parmesan Sauce

Flaky crescent dough wrapped around a rich, creamy chicken filling, baked until golden and topped with a luxurious Parmesan cream sauce. Comforting, simple, and perfect for cozy nights.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 8 pillows
Course: Comfort Food, Dinner, Main Dish
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

  • 2 cups cooked and shredded chicken
  • 8 oz cream cheese, softened
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp dried parsley
  • 0.5 tsp salt
  • 0.5 tsp black pepper
  • 2 tbsp melted butter
  • 1 package crescent roll dough
  • 0.5 cup panko breadcrumbs (optional)
  • 1 large egg, beaten (for egg wash)
  • 4 tbsp butter (for sauce)
  • 0.25 cup all-purpose flour
  • 1 cup whole milk
  • 0.5 cup heavy cream
  • 1 cup grated Parmesan cheese
  • 0.5 tsp garlic powder (for sauce)
  • 0.5 tsp salt (for sauce)
  • 0.25 tsp black pepper (for sauce)

Method
 

  1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
  2. In a mixing bowl, combine shredded chicken, cream cheese, garlic powder, onion powder, dried parsley, salt, black pepper, and melted butter.
  3. Unroll crescent dough and gently flatten each triangle. Place a spoonful of filling in the center and fold edges over to form a sealed pocket.
  4. Brush each pillow with beaten egg and sprinkle with panko breadcrumbs if desired.
  5. Arrange pillows on the baking sheet and bake for 20–25 minutes, until golden brown.
  6. For the sauce: In a saucepan, melt butter over medium heat. Whisk in flour to form a roux.
  7. Slowly add whole milk and heavy cream while whisking. Simmer for 5–7 minutes until thickened.
  8. Stir in Parmesan, garlic powder, salt, and black pepper until smooth.
  9. Drizzle warm Parmesan sauce over baked chicken pillows before serving.

Notes

These freeze well before baking—assemble, freeze on a sheet tray, then store in a freezer bag. Bake from frozen, adding 5–7 extra minutes.