The Easiest Chicken Pillows Ever
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.
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.
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.
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.
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.
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If gravy is too thick, whisk in more milk a little at a time until it's your desired consistency. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Serving Size: 1
Amount Per Serving: Calories: 229Total Fat: 16gSaturated Fat: 7gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 39mgSodium: 218mgCarbohydrates: 16gFiber: 1gSugar: 4gProtein: 6g
If gravy is too thick, whisk in more milk a little at a time until it's your desired consistency.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.