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Easy Chicken Pillows

Chicken Pillows

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Easy Chicken Pillows are crescent roll pockets filled with creamy shredded chicken, coated in breadcrumbs, baked until golden brown, and served with a creamy gravy.

Ingredients

Scale
  • 2 (8-ounce) tubes refrigerated crescent rolls
  • 3 cups cooked shredded chicken
  • 1 (8-ounce) package cream cheese, softened
  • 1/4 cup diced green onion (optional)
  • 1/2 tsp garlic powder
  • 1/3 cup unsalted butter, melted
  • 1/2 cup Italian breadcrumbs
  • For the Gravy: 1 (10.5-ounce) can cream of chicken soup
  • 1/2 cup milk
  • 1/4 cup sour cream

Instructions

  1. Preheat your oven to 375°F (190°C). Prepare two baking sheets by spraying them with non-stick cooking spray or lining them with parchment paper.
  2. In a medium bowl, combine the cooked shredded chicken, softened cream cheese, diced green onion (if using), and garlic powder. Mix thoroughly until well combined.
  3. Open the tubes of refrigerated crescent rolls and separate them into individual triangles.
  4. Place about 2 tablespoons of the chicken mixture onto the wider end of each crescent roll triangle.
  5. Roll up each crescent roll, starting from the wider end, enclosing the chicken filling completely.
  6. Dip each rolled chicken pillow into the melted butter, ensuring it’s fully coated.
  7. Then, roll the butter-coated pillows in Italian breadcrumbs to coat them evenly.
  8. Arrange the breaded chicken pillows on the prepared baking sheets.
  9. Bake for 15-18 minutes, or until the crescent rolls are golden brown and puffed.
  10. While the pillows bake, prepare the gravy: In a small saucepan, whisk together the cream of chicken soup, milk, and sour cream.
  11. Heat the gravy mixture over medium heat, stirring continuously, until it’s warmed through and reaches your desired consistency (about 5 minutes). Add more milk if a thinner gravy is preferred.
  12. Serve the warm chicken pillows with the creamy gravy on the side or spooned over the top.

Notes