Step-by-Step Instructions
Prepping the Dough and Sheet:
Prepare your oven by heating it to 350 degrees F and grease a baking sheet or line with parchment to prevent sticking
Make the Filling:
Mix the shredded chicken with softened cream cheese dried chives minced onion salt and pepper in a large bowl until everything is well combined and creamy
Shape the Chicken Pillows:
Roll out the crescent dough then gently press two triangles together to make a rectangle and make sure the perforations are well sealed This prevents the filling from leaking out during baking You will end up with eight rectangles total
Fill and Seal:
Add a generous spoonful about three tablespoons of the chicken mixture to each rectangle center Fold the dough corners up over the filling and press edges together forming a well sealed ball to lock in the creamy filling
Coat Each Pillow:
Dip each sealed dough ball into melted butter ensuring all sides are coated then gently roll them in panko breadcrumbs for a crisp golden coating Try to shake off any excess so the crumb layer stays light and crunchy
Bake the Pillows:
Arrange the coated chicken pillows on your prepared sheet Bake for twenty to twenty five minutes or until the dough is flaky and lightly browned
Make the Parmesan Sauce:
While the pillows bake start your sauce Melt butter in a saucepan over medium heat then whisk in flour and cook for one to two minutes until it forms a light golden paste This removes raw flour taste
Add the Creaminess:
Slowly pour in milk whisking constantly so no lumps form Add bouillon salt and pepper Continue stirring until the sauce thickens and starts to bubble usually five to ten minutes
Finish with Cheese:
Off the heat stir in freshly grated Parmesan until smooth and melted If the sauce is too thick you can thin it with a splash more milk
Serve:
Plate the hot chicken pillows and drizzle generously with creamy Parmesan sauce Serve immediately while hot and melty
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