Chicken Pillows
A creamy chicken filling is wrapped in crescent dough then baked to golden perfection. Top with chicken gravy for one meal you won't soon forget!
Servings 4
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 pepper to taste
- 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 the oven to 350 degrees F. Lightly grease a baking sheet with non-stick spray and set aside.
- Mix the softened cream cheese and 1 tablespoon butter together. Add the shredded chicken, chives, onion, and season with salt and pepper.
- Unroll crescent dough and press together two triangles to create one rectangle. Make sure to press the perforations together well so your filling wont seep out. You will have 4 rectangles total.
- Divide the chicken mixture evenly among the 4 crescent rectangles. Place chicken in the center of each rectangle. Fold each corner over the center of the filling. Press together to cover filling entirely. Shape into a ball. Repeat with all rectangles.
- Once all pillows are formed, dip each of them into the melted butter, then coat in breadcrumbs. Shake off excess. Place each coated chicken pillow onto the greased cookie sheet. Bake for 22 to 25 minutes or until golden brown.
- Meanwhile, make the chicken gravy. In a small saucepan, mix the cream of chicken soup, gravy packet and water together. Bring to a boil, and then reduce heat to low. Allow the gravy to simmer until chicken pillows are finished baking. Pour gravy over each chicken pillow and serve. Enjoy!