Ingredients
Chicken Filling
- 4 large boneless skinless chicken breasts (about 2 1/2 – 3 pounds)
- 2 packages (8 ounces each) light or regular cream cheese, softened to room temperature
- 1 teaspoon garlic powder
- 1 teaspoon salt
Dough and Coating
- 1 batch buttery crescent rolls dough
- 1/2 cup butter, melted
- 2 cups panko bread crumbs
- 1/2 cup freshly grated Parmesan cheese
Creamy Parmesan Sauce
- 3 tablespoons butter
- 3 tablespoons flour
- 1 cube chicken bouillon (or 1 teaspoon chicken bouillon granules)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 1/2 cups milk
- 3/4 cup freshly grated Parmesan cheese
- 1 cup sour cream (light or regular)
Instructions
- Cook the chicken: Place chicken breasts in 2 cups of chicken broth seasoned with salt and pepper in a slow cooker. Cook on low for 6 hours until tender. Once cooked and slightly cooled, shred or cut the chicken into small pieces. In a medium bowl, mix the shredded chicken with softened cream cheese, garlic powder, and salt until well combined. Set aside or refrigerate until ready to use.
- Prepare the crescent dough: Make the buttery crescent rolls dough according to the recipe instructions. After the first rise, deflate the dough and separate it into two equal pieces. Roll each piece into a 13×20-inch rectangle, then cut each rectangle into 12 pieces by cutting lengthwise in half and each half into six pieces.
- Assemble the chicken pillows: Flatten each dough piece slightly and spoon about 1/4 cup of the chicken and cream cheese mixture into the center. Fold all sides up and pinch to seal the filling completely, forming a pocket.
- Coat the pillows: In a bowl, combine panko bread crumbs and Parmesan cheese. Dip each chicken pillow into melted butter, then roll in the panko-Parmesan mixture until fully coated. Place the pillows seam side down on baking trays lined with parchment paper, silpat liners, or lightly greased, spacing them about 2 inches apart.
- Bake: Preheat oven to 375°F (190°C). Bake the chicken pillows for 18-20 minutes until they are golden brown and the dough is fully cooked through.
- Prepare the Parmesan cream sauce: While baking, melt butter in a medium saucepan over medium heat. Whisk in flour and cook for 1-2 minutes, stirring constantly until golden and bubbly. Gradually whisk in milk, then stir in chicken bouillon, salt, and black pepper. Continue stirring over medium heat until the sauce thickens and bubbles, about 5-10 minutes, adjusting heat as necessary to avoid burning. Remove from heat and stir in Parmesan cheese until melted. Finally, mix in sour cream. Add a little milk if the sauce needs thinning.
- Serve: Serve the baked chicken pillows warm with the creamy Parmesan sauce drizzled over the top for a rich and flavorful finish.
Notes
- You can cook chicken breasts by your preferred method if not using a slow cooker.
- Make sure to seal the dough well to prevent filling from leaking during baking.
- The sauce can be thinned with milk to your desired consistency.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in an oven or air fryer to maintain crispiness.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American