Chicken Pillows with Creamy Parmesan Sauce

Taha Ayad

Chicken Pillows with Creamy Parmesan Sauce

These chicken pillows with creamy parmesan sauce combine flaky crescent dough, creamy chicken filling, and a rich, velvety parmesan sauce for a comforting and elegant dinner.

Print Recipe Pin Recipe

Servings: 8 pillows

Course: Main Course

Cuisine: American

Ingredients Method Notes

Ingredients

2 cups cooked shredded chicken
4 oz cream cheese softened
2 tablespoons chopped green onions optional
½ teaspoon garlic powder
Salt and black pepper to taste
2 cans refrigerated crescent roll dough
¼ cup melted butter
½ cup panko breadcrumbs
¼ cup grated Parmesan cheese
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup whole milk
½ cup chicken broth
½ cup freshly grated Parmesan cheese
¼ cup sour cream
Pinch of salt and pepper

Method

1. Preheat oven to 375°F and line a baking sheet with parchment paper.
2. In a bowl, combine shredded chicken, cream cheese, garlic powder, green onions, salt, and pepper until creamy.
3. Unroll crescent roll dough and press seams to form rectangles. Spoon chicken mixture into the center of each piece.
4. Fold dough over filling and pinch edges to seal, forming pillow shapes.
5. Brush each pillow with melted butter and coat with panko breadcrumbs mixed with Parmesan.
6. Bake for 18–20 minutes or until golden brown and crisp.
7. Meanwhile, melt butter in a saucepan, whisk in flour, and cook for 30 seconds to form a roux.
8. Gradually whisk in milk and chicken broth until smooth and thickened.
9. Remove from heat, stir in Parmesan and sour cream, season with salt and pepper.
10. Serve pillows warm topped with creamy Parmesan sauce and garnish with parsley.

Notes

Use rotisserie chicken to save time.

Store leftovers in the fridge for up to 4 days and reheat in the oven.

Freeze unbaked pillows for up to 3 months and bake directly from frozen.