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Chicken Pillows with Creamy Parmesan Sauce

Flaky crescent dough filled with a cheesy shredded chicken mixture, baked golden, and drizzled with a rich homemade Parmesan cream sauce.
Print Recipe Save to Pins
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups cooked chicken shredded; rotisserie chicken recommended
  • 1 cup cream cheese softened to room temperature
  • 1 cup shredded cheddar cheese sharp cheddar recommended
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp dried parsley
  • 1 package crescent roll dough 8 triangles; keep refrigerated until ready to use
  • 1 cup heavy cream heavy whipping cream recommended
  • 1 cup grated Parmesan cheese freshly grated for best melting
  • salt and black pepper to taste
  • fresh parsley optional garnish

Equipment

  • Baking sheet
  • Large mixing bowl
  • Small saucepan

Method
 

  1. Preheat oven to 375 degrees F (190 degrees C) and lightly grease a baking sheet with cooking spray.
  2. In a large bowl, combine shredded chicken, softened cream cheese, cheddar cheese, garlic powder, onion powder, dried parsley, salt, and pepper. Mix until fully blended with no streaks of cream cheese.
  3. Unroll the crescent roll dough on a lightly floured surface and separate into 8 triangles along the perforated lines.
  4. Place a generous spoonful of the chicken mixture at the wide end of each triangle. Do not overfill.
  5. Starting from the wide end, roll each triangle toward the point, tucking in the sides as you go. Pinch all edges firmly to seal. Place on the baking sheet with at least 1 inch of space between each pillow.
  6. Bake for 20 to 25 minutes until deep golden brown and the dough feels firm and set.
  7. About 10 minutes before the pillows finish baking, combine heavy cream and grated Parmesan in a small saucepan over medium-low heat. Stir constantly until the cheese melts and the sauce is smooth, about 4 to 5 minutes. Season with salt and pepper and keep warm on low heat.
  8. Remove pillows from the oven and rest for 5 minutes. Drizzle generously with warm Parmesan sauce, garnish with fresh parsley, and serve immediately.

Notes

Keep crescent dough cold until ready to use for easier handling. Do not overfill the pillows to prevent leaking. Store sauce separately from pillows to preserve the flaky crust texture.