Description
Chicken Pillows are flaky crescent rolls stuffed with a creamy chicken and herb filling, coated in buttery Italian breadcrumbs, and baked until golden. Served with a rich chicken gravy, this comforting family dinner is perfect for busy weeknights or cozy weekend meals.
Ingredients
- 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 black pepper, to taste
- 1 can (8 ounces) refrigerated Pillsbury crescent roll dough
- 1/4 cup salted butter, melted
- 1/2 cup Italian breadcrumbs
- For the Gravy:
- 1 can (10 ounces) cream of chicken soup
- 1 packet (1 ounce) chicken gravy mix
- 3/4 cup water
Instructions
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.
- In a bowl, combine the shredded chicken, cream cheese, softened butter, dried chives, dried minced onion, salt, and pepper until well mixed.
- Separate the crescent roll dough into triangles. Place a generous spoonful of the chicken mixture in the center of each triangle and wrap the dough completely around the filling, pinching the seams to seal.
- Dip each stuffed roll into the melted butter, then coat evenly with the Italian breadcrumbs.
- Arrange on the prepared baking sheet and bake for 20–25 minutes, or until golden brown and cooked through.
- Meanwhile, whisk together the cream of chicken soup, chicken gravy mix, and water in a saucepan. Cook over medium heat, stirring frequently, until hot and smooth.
- Serve the warm Chicken Pillows topped with the creamy gravy.
Notes
- Rotisserie chicken is a great shortcut for this recipe.
- Cheddar cheese can be added to the filling for extra richness.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or air fryer.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baked
- Cuisine: American