Description
Flaky crescent dough parcels stuffed with a velvety chicken-cream cheese filling, baked until golden, and finished with a silky Parmesan gravy. Perfect for weeknights, batch-cooking, or a cozy solo dinner.
Ingredients
For the pillows
- 2 cups cooked, shredded chicken (rotisserie works great)
- 1 (8 oz) package cream cheese, softened
- 1/4 cup green onions, finely chopped
- Salt and freshly ground black pepper, to taste
- 2 (8 oz) cans refrigerated crescent roll dough
- 1/4 cup (60 g) melted butter
- 1 cup (60 g) Italian-style breadcrumbs
For the Parmesan sauce
- 4 tablespoons (60 g) unsalted butter
- 1/4 cup (30 g) all-purpose flour
- 2 cups (480 ml) chicken stock
- 1 cup (240 ml) milk
- 1/2 cup (50 g) finely grated Parmesan cheese
- Salt and black pepper, to taste
Instructions
Make the filling and assemble the pillows
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Heat your oven to 375°F (190°C) and line a baking sheet (or lightly grease it).
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In a medium bowl combine the shredded chicken, softened cream cheese, chopped green onions, and a pinch of salt and pepper. Stir until the mixture is smooth and well blended.
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Unroll the crescent dough and separate it into triangles. Spoon about a heaping tablespoon of the chicken mixture onto the wide end of each triangle.
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Roll each triangle over the filling, tuck the ends under, and pinch the seams to seal into a neat little packet.
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Brush each packet with the melted butter, then roll or press into the breadcrumbs to coat evenly. Place the pillows seam-side down on the prepared baking sheet.
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Bake 20–25 minutes, until the dough is puffed and deep golden brown.
Bold tip: seal the seams firmly so the filling stays inside while baking.
Make the creamy Parmesan sauce
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While the pillows bake, melt the butter in a medium saucepan over medium heat.
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Stir in the flour and cook for about 1 minute, whisking constantly, to form a pale roux.
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Gradually whisk in the chicken stock and then the milk, keeping the mixture lump-free. Bring to a gentle simmer and cook until the sauce thickens to your desired consistency.
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Remove from heat and whisk in the grated Parmesan. Season to taste with salt and pepper.
Quick note: if the sauce gets too thick, whisk in a splash more milk or stock to loosen it.
To serve
Plate the warm pillows and spoon the Parmesan sauce over them (or serve the sauce on the side for dipping). Let the plates sit 3–5 minutes so the filling sets slightly before cutting.
Notes
- Storage & make-ahead
- Make ahead: Assemble the pillows, place them on a tray, cover tightly, and refrigerate up to 24 hours; bake straight from chilled.
- Freeze: Freeze unbaked pillows individually on a tray, then transfer to a freezer bag. Bake from frozen, adding ~5–10 minutes.
- Leftovers: Store baked pillows and sauce separately in airtight containers in the fridge for up to 3 days. Reheat pillows in a 350°F oven to crisp the exterior; warm the sauce gently on the stove.