Chicken Pillows With Creamy Parmesan Sauce
Chicken Pillows are golden, flaky pastries filled with savory chicken and vegetables. They’re easy to prepare, versatile, and perfect for any meal or gathering. This recipe ensures a creamy, flavorful filling wrapped in crisp pastry, ideal for both casual dinners and special occasions.
- Prep Time: 20
- Cook Time: 25
- Total Time: 45 minutes
- Yield: 10 1x
Ingredients
Scale
- 2 cups cooked, shredded chicken
- 1 cup mixed vegetables (carrots, peas, corn)
- 1/2 cup cream cheese or ricotta
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1 package puff pastry sheets (thawed if frozen)
- 1 egg (for egg wash)
- 2 tablespoons butter, melted
- Optional: fresh herbs like parsley or chives for garnish
Instructions
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a bowl, mix shredded chicken, mixed vegetables, and cream cheese until well combined.
- Add garlic powder, onion powder, black pepper, and paprika; stir thoroughly. Optionally, mix in chopped parsley or chives.
- Roll out puff pastry sheets on a lightly floured surface to smooth creases and slightly thin the dough.
- Cut pastry into 4×4 inch squares. Place a spoonful of filling in the center of each square.
- Brush edges with water or beaten egg. Fold pastry over filling into triangles or rectangles, pressing edges with a fork to seal.
- Brush the tops with the remaining beaten egg for golden color.
- Place pillows on the prepared baking sheet, leaving space between each. Bake 20–25 minutes until puffed and golden.
- Optional: brush with melted butter after baking. Let cool slightly before serving.
Notes
Use pre-cooked chicken or leftovers for convenience.
Frozen vegetables are fine if fresh aren’t available.
Customize filling with herbs, spices, or additional vegetables.
Ensure pastry is properly sealed to prevent filling leakage.