The Easiest Chicken Pillows Ever

July 24, 2020

Chicken Pillows feature a delicious creamy chicken mixture stuffed in a buttery crescent roll. There may be several recipes out there, but this one is the easiest ever.

Chicken pillows with gravy on a dinner plate.

Would you believe the first time I had chicken pillows was just a few years ago??

Just like the classic Hawaiian Haystacks sauce, I never ate chicken pillows growing up. It wasn’t until some friends invited us over to dinner and made these delicious chicken pockets that I discovered this tasty recipe.

I’ve made these several times now, and I’ve picked up several tips after a few failed attempts that will help you in the process.

Shredded chicken in crescent rolls on a platter.

Ingredients

For this Chicken Pillow recipe, you’ll need:

Chicken: 2 cups either cubed or shredded.

Dairy: 8 oz. of cream cheese with chives, 10 tablespoons of margarine, 2 tablespoons of butter, and 1 cup of milk.

Grains: 2-3 cans of Pillsbury crescent rolls, 2/3 cup seasoned bread crumbs, and 2 tablespoons flour.

Seasoning: Dash of pepper and 1/2 chicken bouillon cube.

The easiest chicken pillows recipe.

How To Make Chicken Pillows

PREP: Prepare chicken as desired and then cut into bite-sized pieces or shred.

MIX: Combine chicken, cream cheese, 4 tablespoons margarine, and pepper in a large bowl. Mix well.

FORM: Open can of rolls and form each crescent into a thin square. Place ¼ cup of the chicken mixture on the roll dough. Fold corners
under and seal. Brush with melted margarine then roll in seasoned crumbs.

BAKE: Place on a baking sheet and bake at 375º for 20 minutes until golden brown.

GRAVY: Melt 2 tablespoons butter then add 2 tablespoons flour. Stir together and then add 1 cup of milk. Stir until thick and add chicken bouillon cubes.

Recipe Tips and Substitutions

While there are several ways to prepare the chicken, the easiest is to cook it in the Instant Pot and shred it before placing in a bowl.

The original recipe calls for 6 oz. of cream cheese, but they don’t sell that size anymore. I bought an 8 oz and started with 4 oz. You can add more if you want it creamier and have a lot of chicken.

This makes a lot! I like to save 12-16 to have for a future dinner. I just cook them as directed and then lay them flat in a freezer-safe bag to freeze. To reheat, I pop them in the oven at 350º until they are warm (about 10-12 minutes).

The Pillsbury crescents can be a little tricky to form into a rectangle. To help, take the cans out of the fridge right before you form the pillows, that way the dough is chilled. I like to fold the point of the triangle up to meet one of the base points and then use my fingers to fill in the gap. It’s much easier than trying to roll the dough out.

A little filling goes a long way! The crescent rolls are fairly small, so you won’t be able to stuff them full. I always buy 3 cans of rolls to make these chicken cream cheese crescent rolls because the filling makes a lot.

Chicken cream cheese crescent rolls on a dinner plate.

Perfect Pairings

This meal goes great with steamed or roasted veggies, mashed potatoes, rice pilaf, or salad.

I hope your family loves this recipe! If you make it, be sure to take a picture and tag me on Instagram with @ashcroftfamilytable and use the hashtag #ashcroftfamilytable.

 

And if you’d like to get a 4-week meal plan featuring my recipes, just enter your email in the form above and you’ll get it straight to your inbox!

Chicken pillows with gravy on a dinner plate.

The Easiest Chicken Pillows Ever

Yield: 24 pillows
Prep Time: 40 minutes
Cook Time: 20 minutes
Total Time: 1 hour

Chicken Pillows feature a delicious creamy chicken mixture stuffed in a buttery Pillsbury crescent roll. Perfect for a crowd, this easy recipe makes a lot!

Ingredients

  • 2 cups cooked chicken, cubed or shredded
  • 8 oz. pkg. Cream cheese with chives or cream cheese and onion
  • 4 tablespoons margarine
  • Dash of pepper
  • 2-3 cans Pillsbury crescent rolls
  • 6 tablespoons margarine, melted
  • ⅔ cup seasoned bread crumbs

Gravy

  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1 cup milk
  • 1/2 chicken bouillon cube

Instructions

    1. Cook chicken and cube or shred it.
    2. Combine chicken, cream cheese, 4 tablespoons margarine and pepper in a large bowl. Mix well.
    3. Open can of rolls and form each crescent into a thin square. Place ¼ cup of the chicken mixture on the roll dough. Fold corners under and seal. Repeat with remaining cans.
    4. Brush with melted margarine and top with seasoned crumbs.
    5. Place on greased baking sheet and bake at 375º for 20 minutes until golden brown.
    6. Serve hot with gravy.

For Gravy

  1. Melt butter and then add flour.
  2. Stir together until brown and no longer lumpy.
  3. Slowly whisk in 1 cup of milk.
  4. Stir until thick and then dissolve in chicken bouillon cube.

Notes

If gravy is too thick, whisk in more milk a little at a time until it's your desired consistency.

Nutrition Information:
Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 229Total Fat: 16gSaturated Fat: 7gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 39mgSodium: 218mgCarbohydrates: 16gFiber: 1gSugar: 4gProtein: 6g
This is the best creamy chicken pockets recipe with crescent rolls.

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