Description
Indulge in the delightful experience of Chicken Pillows with Creamy Parmesan Sauce, where tender chicken is enveloped in flaky pastry and drizzled with a rich, velvety sauce. This easy-to-make dish is sure to impress your family and friends!
Ingredients
Scale
- 2 cups cooked, shredded or finely diced chicken breast
- Puff pastry (thawed)
- 1 block full-fat cream cheese, softened
- Fresh chives or parsley, finely chopped
- Salt
- Black pepper
- Onion powder
- 4 tablespoons unsalted butter
- 2–3 cloves garlic, minced
- 4 tablespoons all-purpose flour
- 1 cup whole milk
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- Nutmeg
- Cayenne pepper
Instructions
- Get Your Chicken Ready: First, ensure your cooked chicken is shredded or finely diced. In a medium bowl, combine the cooked chicken with the softened cream cheese, about half of your freshly grated Parmesan cheese, a tablespoon of fresh chives or parsley, and season with 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and a pinch of onion powder. Mix everything until it's well combined and forms a thick, scoopable filling.
- Prepare the Puff Pastry: Unwrap your thawed puff pastry sheets and lay them out on a lightly floured surface or a piece of parchment paper. Gently roll each sheet out slightly into a roughly 10×10 inch square.
- Cut and Fill: Using a sharp knife or a pizza cutter, cut each pastry sheet into nine equal squares (three rows by three columns). Take about a tablespoon of the chicken filling and place it right in the center of each pastry square.
- Fold and Seal: Moisten the edges of each pastry square with a tiny bit of water using your fingertip. Fold one corner of the pastry over to meet the opposite corner, forming a triangle. Gently press down around the edges to seal them.
- Egg Wash and Bake: Line a baking sheet with parchment paper. Carefully transfer the sealed chicken pillows to the baking sheet. In a small bowl, whisk one large egg with a tablespoon of water to make an egg wash. Brush the tops of each pillow with the egg wash. Bake in a preheated oven at 400°F (200°C) for 18-22 minutes, or until the pastry is puffed up and deeply golden.
- Start the Roux: In a medium saucepan, melt 4 tablespoons of unsalted butter over medium heat. Once the butter is melted and slightly bubbling, add the minced garlic and sauté for about 30 seconds until fragrant.
- Thicken it Up: Sprinkle in 4 tablespoons of all-purpose flour over the butter and garlic. Whisk constantly for 1-2 minutes to cook out the raw flour taste.
- Add Liquids Gradually: Slowly, in a steady stream, whisk in 1 cup of whole milk, followed by 1/2 cup of chicken broth, and finally 1/2 cup of heavy cream. Keep whisking until the sauce begins to thicken and smooth out, about 3-5 minutes.
- Parmesan Perfection: Once the sauce has thickened to your desired consistency, reduce the heat to low. Stir in 1 cup of freshly grated Parmesan cheese until it's completely melted and incorporated.
- Season and Taste: Season the sauce with 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and a tiny pinch of nutmeg. Taste and adjust the seasonings as needed.
- Serving Your Masterpiece: Once your chicken pillows are puffed and golden, remove them from the oven. Let them cool for a minute or two, then arrange them on a serving platter. Generously spoon the Creamy Parmesan Sauce over the warm pillows, or serve the sauce on the side for dipping.
- Prep Time: 30 mins
- Cook Time: 30 mins
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pillow with sauce
- Calories: 450
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 20 g
- Cholesterol: 80 mg
Keywords: Don't overfill your pillows to prevent bursting. Properly seal the edges to keep the filling inside. Use freshly grated Parmesan for the best sauce texture.