If we were neighbors, I’d just show up with a warm pan of these and wave you to the table. Chicken Pillows with Creamy Parmesan Sauce are one of those dishes I make when the day’s been a bit of a faff and everyone is hungry now. The first time I baked them, my cousin said they taste like a fancy chicken pot pie met a buttery croissant at a dinner party. I laughed, then ate three. True story. Also, do not judge me if I pick the crispiest corner straight form the pan, it is what it is.
Why you’ll probably love this, or at least like it a lot
I make this when I need dinner that feels special without being complicated. My family goes a little wild for the creamy sauce, which I drizzle on everything. The pillows are comforting and cozy, but still light enough that you can add a salad and not feel like you need a nap right after. The sauce is forgiving too, which I needed because I once curdled it by blasting the heat like an overexcited DJ. Lesson learned. Oh, and if you’re the type who snacks while cooking, this is your moment, because that chicken filling is very tasteable.
What you’ll need, and what I actually use
Use what you have. These are friendly, not fussy.
For the chicken pillows
- 2 cups cooked chicken, finely shredded or chopped (rotisserie works a treat, or poach a couple of breasts)
- 115 g cream cheese, softened
- 2 tablespoons sour cream or Greek yogurt
- 1 small shallot or 2 tablespoons minced onion
- 1 clove garlic, very finely minced
- 2 tablespoons fresh parsley, chopped, plus a little extra for sprinkling
- 1 to 2 tablespoons grated Parmesan
- Salt and pepper, to taste
- 1 roll refrigerated crescent dough or 1 sheet puff pastry, thawed (I sometimes use puff pastry when I am in a hurry, it feels fancy without effort)
- 1 egg, beaten with a splash of water for brushing
- 1 tablespoon melted butter, optional
Substitutions I have actually tried
- Cream cheese can be swapped with ricotta for a lighter vibe, add a pinch of extra salt
- Parmesan is lovely, but pecorino works and gives a salty nudge
- Fresh herbs are great, dried parsley or Italian seasoning is fine, my grandmother insisted on the one in the green jar, but honestly any version works fine
- No shallot, no problem, a handful of chopped scallions does the trick
For the creamy Parmesan sauce
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 2 tablespoons flour
- 2 cups milk, warm if you remember
- 1 cup freshly grated Parmesan, loosely packed
- Pinch of nutmeg, optional but lovely
- Salt and pepper to taste, plus a squeeze of lemon if you like brightness
If you want to read more about the magic of Parm and why shredding it fresh matters, this explainer from The Spruce Eats is handy: Parmesan basics. And for easy shredded chicken, I use this method from Serious Eats when I am not grabbing a rotisserie: gentle poached chicken.
How I make it, roughly precise
- Heat the oven to 200 C or 400 F. Line a baking sheet with parchment and give it a quick swipe of oil if your parchment is flimsy. I do not always do this, but it helps.
- Make the filling. In a bowl, combine chicken, cream cheese, sour cream, shallot, garlic, parsley, Parmesan, a pinch of salt and pepper. Stir until it looks creamy and cohesive. This is where I usually sneak a taste. If it needs more salt, add it now, not later.
- Assemble the pillows. Unroll the crescent dough and separate into rectangles. Press seams together. Or if using puff pastry, cut into 8 squares. Spoon a heaping tablespoon of filling into the center of each piece. Fold corners over to meet in the middle and pinch closed. They do not need to be perfect, the sauce covers a multitude of sins.
- Brush with egg wash. A light brush is enough. Sometimes I sprinkle a whisper of Parmesan on top, it turns golden and crisp.
- Bake for 15 to 18 minutes until deeply golden and puffed. If your oven runs hot, start checking at 12 minutes. Do not worry if a bit of filling peeks out, it always does.
- Meanwhile, make the sauce. In a saucepan, melt butter with olive oil over medium heat. Sprinkle in the flour and whisk for about 1 minute until it smells a little nutty, like toast. Slowly whisk in warm milk. Keep whisking until smooth and slightly thick, 3 to 5 minutes. Take it off the heat, then stir in Parmesan, nutmeg, salt, pepper. If it looks stringy, give it a minute to relax, then whisk again. Actually, I find it works better if I add the cheese in two handfuls.
- Taste the sauce. If it needs a squeeze of lemon, do that now. Keep it warm on the lowest heat. If it thickens too much, splash in more milk and whisk.
- Serve the pillows on warm plates with generous spoonfuls of the creamy Parmesan sauce over the top and some parsley confetti. Then get out of the way.
Stuff I wish someone told me sooner
- Warm milk makes the sauce smoother. Cold milk works, it just takes longer and I get impatient
- Freshly grated Parmesan melts better than the pre shredded bag. If pre shredded is what you have, go for it, just whisk a little longer
- If your sauce separates, take it off the heat and whisk in a splash of cold milk, it usually comes back together
- Egg wash makes the tops pretty. Butter after baking makes the edges taste like a secret bakery
Variations I have tried so you do not have to guess
- Jalapeño and lime: add a spoon of chopped jalapeño to the filling and a squeeze of lime to the sauce. Bright, a little cheeky
- Mushroom swap: replace half the chicken with finely chopped sautéed mushrooms, lots of pepper. Earthy and plush
- Spinach inside: stir a handful of thawed, squeezed dry spinach into the filling. Good for greens lovers
- Did not love: I tried a cauliflower puree sauce once and it tasted fine, but it never really coated the pillows, sort of slid off like it had somewhere else to be
Gear that helps, but you can wing it
- Sheet pan and parchment. Essential for easy cleanup. Or just oil the pan and call it good
- Pastry brush for egg wash. A spoon works in a pinch, I have done it many times
- Small saucepan and a whisk for the sauce. No whisk, use a fork and a bit more patience
- Instant read thermometer if you get nervous about chicken, 74 C or 165 F is the goal. I like the classic one from ThermoWorks, it is simple and solid: ThermoPop
How to stash leftovers without sadness
Let everything cool. Refrigerate pillows and sauce separately in airtight containers. The pillows keep about 3 days, the sauce about 4. Reheat pillows in a hot oven for 8 to 10 minutes so they crisp back up, then warm the sauce gently on low and whisk with a splash of milk. I think this tastes better the next day, tbh. Though honestly, in my house it never lasts more than a day.
How we like to serve it at my place
We put two pillows on a plate, spoon sauce with a happy hand, then add garlicky green beans or a crisp salad. Sometimes I sprinkle a little lemon zest. On cozy Sundays, I serve them with mashed potatoes and nobody complains, not once. It has become a bit of a tradition to pass the sauce around the table and someone always says, more please.
Pro tips earned the hard way
- I once tried rushing the roux and regretted it because the sauce tasted floury. Give that minute of whisking, it matters
- Do not overload the dough. I get greedy and then the seams pop. One heaping tablespoon is perfect
- Take the sauce off the heat before adding cheese, otherwise it can turn grainy and you will side eye me
- Pinch the seams of the dough tight, then flip the pillow seam side down, it stays shut better
Quick FAQ because yes, people ask
Can I make the Chicken Pillows with Creamy Parmesan Sauce ahead?
Yes, assemble the pillows and keep them covered in the fridge for up to 24 hours, then bake straight from cold and add a minute or two. Make the sauce fresh, it takes minutes.
What if I only have puff pastry?
Use it. Cut into squares, fill, fold, bake until puffy and golden. Slightly different vibe, still lush.
Could I use leftover turkey?
Absolutely, I do after holidays. Season a touch more to wake it up.
My sauce got lumpy, did I ruin it?
Probably not. Whisk off the heat, add a splash of milk, keep going. A fine mesh sieve saves the day if you are over it.
Is the sauce gluten free if I skip the flour?
If you skip the flour you will need another thickener. Cornstarch slurry works, add a teaspoon mixed with cold milk to simmering milk, then melt in cheese. Also make sure your dough is gluten free if that is a need.
Can I air fry the pillows?
Yes. 180 C or 360 F for about 8 to 10 minutes, check at 7 because air fryers have minds of their own. Sauce stays on the stove.
Do I need a stand mixer for the filling?
No. A fork and a bowl do it. On second thought, a mixer makes shredded chicken fluffy fast, but it is not essential.
A tiny tangent while the oven heats
Every time I make these I reorganize my spice drawer for exactly 90 seconds, then abandon the mission and make tea. If that is not relatable, fair play. But it is a good reminder to measure the salt with your eyes as well as the spoon, because different Parmesan can be more or less salty, and you are the boss of your sauce.
A last word so you can get cooking
These Chicken Pillows with Creamy Parmesan Sauce are weeknight friendly yet special enough for friends. They are soft inside, crisp outside, sauce all over. Serve them hot, pass napkins, and if someone licks the plate, well, same.