Description
Chicken Pillows are delicious golden-brown crescent roll pockets filled with a creamy shredded chicken mixture, coated in buttery breadcrumbs, and served with a rich chicken gravy. Perfect as a comforting main course, these baked pillows combine tender chicken, cream cheese, and savory herbs inside a crispy crescent dough exterior.
Ingredients
Scale
Filling
- 10 ounces cooked, shredded chicken breast (about 2 cups)
- 4 ounces cream cheese (softened)
- 1 Tablespoon salted butter (softened)
- 1/2 Tablespoon dried chives
- 1/2 Tablespoon dried minced onion
- Salt and pepper (to taste)
Dough and Coating
- 1 can (8 ounces) refrigerated Pillsbury crescent roll dough
- 1/4 cup salted butter (melted)
- 1/2 cup Italian breadcrumbs
Gravy
- 1 can (10 ounces) cream of chicken soup
- 1 packet (1 ounce) chicken gravy mix
- 3/4 cup water
Instructions
- Preheat Oven: Preheat the oven to 350 degrees F. Lightly grease a baking sheet with non-stick spray and set it aside to ensure the chicken pillows don’t stick during baking.
- Prepare Filling: In a mixing bowl, blend the softened cream cheese and 1 tablespoon of softened butter until smooth. Add the shredded chicken, dried chives, and dried minced onion. Season with salt and pepper to taste, and mix thoroughly to combine all flavors.
- Prepare Dough: Unroll the crescent roll dough. Press together two triangles firmly to form one rectangle, making sure to seal the perforations well so the filling won’t leak out. Repeat until you have 4 rectangles total.
- Assemble Pillows: Evenly divide the chicken mixture among the 4 crescent rectangles, placing it in the center of each. Fold each corner of the rectangle over the filling, pressing together to fully encase the chicken mixture, then shape each into a ball. Repeat for all pieces.
- Coat Pillows: Dip each formed chicken pillow into the melted butter, then coat thoroughly with Italian breadcrumbs, shaking off any excess. Arrange the coated pillows on the prepared greased baking sheet.
- Bake: Bake in the preheated oven for 22 to 25 minutes until the pillows are golden brown and crispy on the outside.
- Prepare Gravy: While the pillows bake, combine the cream of chicken soup, chicken gravy mix, and water in a small saucepan. Bring the mixture to a boil, then reduce heat to low and allow it to simmer, stirring occasionally, until the pillows are finished baking.
- Serve: Remove chicken pillows from the oven, pour the warm chicken gravy over each pillow, and serve immediately. Enjoy this comforting and flavorful meal!
Notes
- Ensure the crescent dough seams are sealed tightly to prevent filling leakage during baking.
- The chicken can be freshly cooked or leftover rotisserie chicken shredded for convenience.
- Adjust seasoning with salt and pepper to your preference.
- For a crispier coating, bake on a wire rack placed over the baking sheet.
- Leftovers can be refrigerated and reheated in the oven for best texture retention.
