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If you're after pure comfort food, Chicken Pillows smothered in rich Parmesan sauce totally hit the spot. These pockets are packed with juicy chicken and gooey cheese, wrapped up in buttery dough, and finished with the creamiest, dreamiest sauce that soaks into every bite.
It’s impossible to forget the first chilly Sunday I made these for my kids—not a single bite left on anyone’s plate! These days, someone always wants more sauce. It’s just that tasty.
Yummy Ingredients
- Panko breadcrumbs: levels up the crunch Japanese style crumbs are light and super crispy
- Crescent roll dough: wraps everything in a buttery flaky hug use your favorite kind
- Salt and pepper: builds flavor in every bite
- Dried minced onion: sneaks in mellow sweetness
- Salted butter: brings rich flavor and helps the coating stick opt for top-quality for extra yum
- Cream cheese: for that extra smooth filling set it out early so it's easy to mix
- Dried chives: brightens up the mix with a bit of herby punch
- Cooked shredded chicken breast: makes the pockets hearty—rotisserie or home-roasted is best
For the Silky Parmesan Sauce
- Freshly grated Parmesan cheese: loads in nutty sharpness grate right from the block if you can
- Chicken bouillon: dials up the savory notes cubes or powder both work
- All-purpose flour: thickens up the sauce for a perfect creamy texture
- Salted butter: starts your sauce off rich and melty
- Milk: gets everything nice and rich whole milk makes it extra smooth
- Salt: brings out every bit of flavor
- Black pepper: sneaks in a little warmth
Super Simple Instructions
- Serve Up:
- Pop those hot chicken pillows onto plates and pour that velvety Parmesan sauce all over Enjoy them while they're piping hot and gooey
- Cheesy Finish:
- Take the pan off the heat and stir in parmesan until melted and smooth If it feels too thick, stir in a bit more milk
- Get That Sauce Creamy:
- Keep your milk nearby add it slowly while whisking so you don’t see any lumps Toss in bouillon, salt, and pepper Let it cook, stirring now and then, until thick and bubbling up about five to ten minutes
- Make the Cheese Sauce:
- Get your saucepan set medium heat, melt the butter Then whisk in flour and let it cook a minute or two until it makes a pale paste this cooks out the raw flour taste
- Bake to Perfection:
- Line up your coated pillows on the prepared sheet, slide them in the oven, and let them get golden and flaky—twenty to twenty-five minutes should do it
- Add Crunch:
- Dip each stuffed dough ball in melted butter, twist it in panko crumbs to coat, and tap off any extra so it doesn’t get too thick
- Stuff and Pinch:
- Scoop three heaping tablespoons of the chicken mix into the middle of each rectangle Pull up all the corners, pinch the sides closed, and roll into a ball shape so nothing leaks out
- Mold the Pillows:
- Unwrap the dough, squash two triangles together to make rectangles, and press down the seams to keep things tidy You’ll have eight in total
- Mix Up the Filling:
- In a big bowl, stir up the chicken with cream cheese, dried chives, onion bits, salt, and pepper Keep going till smooth
- Get the Pan Ready:
- Heat oven to 350 F, grab a baking sheet, and give it a coat of oil or parchment so nothing sticks
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Honestly, Parmesan grated fresh makes this sauce unreal It melts smooth, and that cheesy kick is unbeatable One time my littlest helped with the dough, and we made the silliest shapes My family still laughs about those funny pillows
Keeping Them Fresh
Pop leftover pillows in the fridge for up to three days Toss them in a sealed container For best results, warm them up in a 350 degree oven The sauce should be reheated separately—just use a saucepan and a splash of milk if it’s too thick
Ingredient Twists
Swap in leftover turkey if that’s what you’ve got and want a holiday vibe If you want a bolder taste, trade chives for chopped fresh scallions Only have regular breadcrumbs? Use them! It won’t be as crispy, but still good
Serving Up Ideas
This is totally dinner on its own, but it loves a simple salad or some roasted broccoli Add any extra sauce to steamed veggies or a scoop of mashed potatoes—don’t let a drop go to waste
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A Little Backstory
Chicken pillows got their start at American potlucks—definitely have that old-school, crowd-pleasing vibe Less fancy than they sound, they make basic ingredients feel special Plus, using panko breadcrumbs brings in a crispy trick from Japanese cooking
Common Recipe Questions
- → What keeps the filling from leaking out?
Seal up the crescent dough edges really well, making sure the chicken filling stays inside. Pinch the dough into balls, covering everything for best luck.
- → Is rotisserie chicken okay instead of regular cooked chicken?
Absolutely—grab some shredded rotisserie chicken for a shortcut that comes packed with flavor.
- → Can I skip store crescent dough?
If you want, swap in your own dough for a homestyle twist. Store versions are just quick and come out nice and flaky.
- → Why's that Parmesan sauce so creamy?
It starts with butter, flour, and milk cooked together, then plenty of Parmesan goes in to make things velvety and rich.
- → Can you put these together the night before?
Yep—just prep and fill the dough, cover, and chill till tomorrow. Pop them in the oven and add sauce when you're ready to eat.
- → What’s the best way to warm up leftovers?
Set your oven to 350°F and let them heat gently again. Sauce goes on after warming so everything stays smooth and fresh.