Chicken Pillows with Creamy Parmesan Sauce Recipe

That first hiss from the cooker tells you something good is happening.

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You notice the kitchen starts to smell like dinner time is near even before the lid is off. The quick release and slow release play their parts quietly in the background, building up that broth depth you can almost taste already.

It is kinda funny how such a noisy cooker turns into the whisper of the steam cues, signaling when to check in or let it go natural release for maximum flavor. You remember why you chose this method over just throwing stuff in the oven.

The Real Reasons You Will Love This Method

• It locks in the juiciest chicken every single time.
• The crescent dough bakes golden brown on the outside while staying nice and soft inside.
• The creamy Parmesan sauce thickens up perfectly with simple whisking on the stove.
• You get to use quick release and natural release to control the heat and moisture just right.
• The whole cooking time is shorter than traditional methods, and it works real good in small city kitchens.
• Using steam cues keeps you in control and makes sure nothing overcooks or dries out.
• You can prep parts of the recipe ahead and finish it off with a quick bake for fresh warmth.

Your Simple Ingredient Checklist

• 2 cups cooked, shredded chicken breast – this is the flavor base you want tender and ready.
• 4 ounces cream cheese, softened – helps make your filling creamy and smooth.
• ½ tablespoon dried chives – adds a bit of fresh oniony taste without chopping.
• ½ tablespoon dried minced onion – so you get little bursts of onion flavor all around.
• Salt and pepper to taste – gotta season your filling just right so it’s not bland.
• 2 cans (8 ounces each) Pillsbury Crescent Roll dough – these become your golden pillows.
• ¼ cup salted butter, melted – for brushing and dipping that dough to crisp it up.
• 1 cup Panko breadcrumbs – adds extra crunch when you roll the pillows in it.
• 3 tablespoons salted butter – this is for your creamy sauce base.
• 3 tablespoons all-purpose flour – the thickener that gives your sauce that smooth texture.
• 1 chicken bouillon cube or 1 teaspoon chicken bouillon granules – for broth depth in the sauce.
• ¼ teaspoon salt and ¼ teaspoon black pepper for seasoning the sauce.
• 1 ½ cups milk – makes the sauce rich and creamy.
• ¾ cup freshly grated Parmesan cheese – the star cheese that brings that sharp, nutty flavor.

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How It All Comes Together Step by Step

First, you preheat your oven to 375°F (or 190°C if you prefer metric) and line a baking sheet with parchment paper. This is gonna catch all those buttery crumbs so cleanup is easier.

Next, toss the cooked shredded chicken, softened cream cheese, dried chives, dried minced onion, salt, and pepper into a bowl. Mix ‘em up real good till the filling is creamy and well combined.

Then you unroll that crescent dough and separate it into triangles. Spoon a generous scoop of the chicken mix onto the wide end of each triangle. Don’t be shy now!

Roll up the dough with the filling inside, folding the edges over like tucking a little pillow. Pinch the seams nice and tight so the filling don’t escape while baking.

After that, dip each pillow into the melted butter. This gives ‘em a golden glow later. Then roll ‘em in the panko breadcrumbs for that crispy outer layer.

Place all the pillows on your lined baking sheet. Bake ‘em for about 20 to 25 minutes till they’re gloriously golden brown and crispy on the outside.

While those pillows get all warm and cozy in the oven, start your sauce. Melt 3 tablespoons of butter over medium heat in a small saucepan. Once melted, whisk in your flour and cook for 1 or 2 minutes. This makes your roux, which thickens the sauce.

Slowly whisk in the milk, stirring nonstop to keep it smooth. It’ll take about 3 to 5 minutes to thicken up nicely. Then crumble in the chicken bouillon cube or sprinkle granules, add salt, pepper, and finally stir in that freshly grated Parmesan till it melts into creamy goodness.

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Quick Tricks That Save Your Time

• Use pre-cooked shredded chicken from your fridge or rotisserie for a super quick start.
• Softening cream cheese in the microwave for 15 seconds gets it ready to mix faster.
• Prep the chicken filling the night before and just assemble your pillows right before baking.
• Use parchment paper on your baking sheet so cleanup is a quick swipe, no scrubbing needed.

Your First Taste After the Wait

When you bite into these chicken pillows, you notice that crispy outer layer that cracks just right under your teeth. Then the soft, warm filling comes flooding in with that creamy, cheesy flavor you been waiting for.

You catch the little hints of chives and onion blending perfectly with juicy chicken. The best part is how the crescent dough is flaky but still soft enough to make every bite comforting.

The creamy Parmesan sauce drizzled on top adds a rich layer that feels smooth and a little tangy from the cheese. It kinda just wraps the whole experience into one delicious moment.

Eating this you feel like you got a fancy dinner done in a snap, a real hearty meal that’s gonna keep you smiling through the night.

Making It Last All Week Long

If you wanna stretch your chicken pillows to more meals, storing them right is key. In the fridge, keep leftovers in an airtight container and they’ll last about 3 to 4 days.

For longer storage, pop ‘em in the freezer on a baking sheet until solid, then pack in freezer bags so they don't stick together. They should stay good up to 2 months this way.

When reheating, use the oven for best texture. Heat at 350°F until warmed through, which usually takes around 15 minutes. You can’t really get that crisp back in the microwave, so oven is best for keeping the crust crunchy.

Everything Else You Wondered About

• Can I use fresh herbs instead of dried? Yeah! Fresh chives and onions work great, just use about twice as much since dried herbs are more concentrated.
• What’s quick release versus natural release? Quick release means you let out the steam fast so cooking stops immediately. Natural release means you wait for pressure to drop slowly on its own, helping flavors settle in.
• Can I swap crescent rolls for puff pastry? You can try, but crescent dough’s stretchy texture works best for sealing pillows so they don’t leak.
• Is it okay to freeze the assembled pillows before baking? Sure! Freeze them on a sheet first, then bake straight from freezer but add a few extra minutes to cook time.
• How creamy should the sauce be? Sauce needs to be smooth and thick enough to drizzle without running everywhere. If it’s too thin, cook a little longer to thicken, or add a bit more Parmesan.
• Can I make this vegetarian? For sure, swap chicken with a mix of sautéed mushrooms and spinach. Use veggie bouillon in the sauce, and you’re good.

For more delicious pressure cooking recipes like these chicken pillows, check out our Pressure Cooker Cannoli Cheesecake Bars Recipe, Chicken Breasts with Jalapeño Cheese Sauce Pressure Cooker Recipe, and Famous Crab Bombs That Actually Taste Like Crab.