Introduction

Chicken Pillows are a comforting and delicious meal featuring a creamy chicken filling wrapped in buttery crescent dough, then baked to golden perfection. Served with a rich chicken gravy, this dish makes for a satisfying dinner that’s easy to prepare and sure to please the whole family.

A close-up of a round, golden-brown breaded patty with a rough, crispy texture, covered generously with smooth, light yellow gravy that drips down its sides, resting on a white plate with a thin black rim. To the left of the patty, there is a small pile of bright yellow corn kernels and mixed green leafy salad with varied textures. The background is a white marbled surface, slightly blurred, and part of another white plate with food is visible in soft focus. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

10 ounces cooked, shredded chicken breast (about 2 cups)
4 ounces cream cheese, softened
1 tablespoon salted butter, softened
1/2 tablespoon dried chives
1/2 tablespoon dried minced onion
Salt and pepper to taste
1 can (8 ounces) refrigerated Pillsbury crescent roll dough
1/4 cup salted butter, melted
1/2 cup Italian breadcrumbs
For the gravy:
1 can (10 ounces) cream of chicken soup
1 packet (1 ounce) chicken gravy mix
3/4 cup water

Instructions

Step 1: Preheat the oven to 350 degrees F. Lightly grease a baking sheet with non-stick spray and set aside.
Step 2: In a bowl, mix the softened cream cheese and 1 tablespoon of butter until smooth. Add the shredded chicken, dried chives, minced onion, and season with salt and pepper. Stir well to combine.
Step 3: Unroll the crescent dough and press together two triangles to form a rectangle, making sure to seal the perforations so the filling stays inside. Repeat to form a total of 4 rectangles.
Step 4: Divide the chicken mixture evenly among the 4 rectangles, placing it in the center of each. Fold each corner of the rectangle over the filling, pressing to seal and forming a ball shape. Repeat with all pieces.
Step 5: Dip each chicken pillow into the melted butter, then coat thoroughly with Italian breadcrumbs. Shake off any excess and place them on the prepared baking sheet.
Step 6: Bake for 22 to 25 minutes, or until the pillows are golden brown and cooked through.
Step 7: While baking, prepare the gravy by combining the cream of chicken soup, gravy mix, and water in a small saucepan. Bring to a boil, then reduce heat and let simmer until ready to serve.
Step 8: Once baked, pour the warm gravy over each chicken pillow and serve immediately. Enjoy!

Tips & Variations

For extra flavor, add a pinch of garlic powder or smoked paprika to the chicken filling.
Substitute fresh chives and minced onion if available for a brighter taste.
Use panko breadcrumbs instead of Italian breadcrumbs for an added crunch.
Try adding shredded cheese inside the filling for a gooey surprise.
If Pillsbury crescent dough is unavailable, puff pastry sheets work well too.

Storage

Store leftover chicken pillows in an airtight container in the refrigerator for up to 3 days. Reheat them in a 350°F oven for about 10 minutes or until warmed through to keep the crust crisp. The gravy can be reheated gently on the stovetop or in the microwave.

How to Serve

A round, golden-brown breaded patty sits in the center of a white plate with a thin dark rim, covered by a smooth, creamy light yellow sauce that drips slightly down the sides. To the left, a small pile of bright yellow corn kernels and fresh green salad leaves add color contrast. The background is a white marbled texture with a soft focus on a similar round patty on another white plate. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh chicken instead of cooked chicken?

It’s best to use cooked, shredded chicken to ensure the filling cooks evenly and stays moist. If you have raw chicken, cook it first by boiling, roasting, or sautéing before shredding and mixing.

Can I make these ahead of time and bake later?

Yes, you can assemble the chicken pillows and store them in the refrigerator for up to 24 hours before baking. Just cover them well. Adjust baking time as needed if baking straight from the fridge.

Easy Chicken Pillows Recipe

Print Recipe

★★★★★

4.9 from 770 reviews

Delicious and easy-to-make Chicken Pillows feature tender shredded chicken mixed with cream cheese and spices, wrapped in crescent roll dough, coated with breadcrumbs, baked to golden perfection, and served with creamy chicken gravy.

Author: Dana
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Baking
Cuisine: American

Ingredients

Scale

Chicken Pillows

10 ounces cooked, shredded chicken breast (about 2 cups)
4 ounces cream cheese, softened
1 tablespoon salted butter, softened
1/2 tablespoon dried chives
1/2 tablespoon dried minced onion
Salt and pepper to taste
1 can (8 ounces) refrigerated Pillsbury crescent roll dough
1/4 cup salted butter, melted
1/2 cup Italian breadcrumbs

Gravy

1 can (10 ounces) cream of chicken soup
1 packet (1 ounce) chicken gravy mix
3/4 cup water

Instructions

Preheat and Prepare: Preheat the oven to 350°F (175°C). Lightly grease a baking sheet with non-stick spray and set it aside to prevent sticking during baking.
Mix Filling: In a bowl, combine softened cream cheese and 1 tablespoon of softened butter until smooth. Add the cooked shredded chicken, dried chives, dried minced onion, and season the mixture with salt and pepper to taste. Mix well until evenly combined.
Prepare Crescent Dough: Unroll the crescent roll dough and press together two triangles to form one rectangular piece. Make sure to press along the perforations firmly so the dough holds together and filling does not leak out. You will create four rectangles total.
Fill and Shape Pillows: Evenly divide the chicken mixture among the four crescent rectangles. Place the filling in the center of each rectangle. Fold each corner of the rectangle over the filling towards the center, pressing firmly to seal the filling entirely inside. Shape each into a ball-like pillow. Repeat for all four pieces.
Coat Pillows: Dip each formed chicken pillow into the melted butter, then roll it in Italian breadcrumbs until fully coated. Shake off any excess breadcrumbs to avoid heavy crusts. Place the coated pillows onto the prepared baking sheet evenly spaced.
Bake Chicken Pillows: Bake in the preheated oven for 22 to 25 minutes or until the pillows turn a golden brown color and are cooked through.
Make Gravy: While the pillows bake, prepare the gravy by combining the cream of chicken soup, chicken gravy packet, and 3/4 cup water in a small saucepan. Bring the mixture to a boil over medium-high heat, then reduce heat to low and let it simmer gently until the chicken pillows are done baking.
Serve: Once baked, plate the chicken pillows and pour the warm chicken gravy over them. Serve immediately and enjoy your comforting meal!

Notes

Press crescent dough perforations firmly to prevent leakage during baking.
Use fresh shredded chicken or leftover cooked chicken for convenience.
The Italian breadcrumbs give a nice crispy texture; plain breadcrumbs can be substituted if necessary.
The gravy can be made ahead and reheated when ready to serve.
This recipe pairs well with steamed vegetables or a fresh salad for a complete meal.

Keywords: Chicken Pillows, Chicken Crescent Rolls, Cream Cheese Chicken Recipe, Baked Chicken, Chicken Gravy