Chicken PillowsAshley Peacock
These Chicken Pillows are so flaky and scrumptious!
- prep time:
- 1 hour
- cook time:
- 20 min
- total time:
- 1hr 20min
- other time:
- 10 minutes to prepare sauce (do while pillows are in the oven)
- 1 (8 oz) can Pillsbury Crescent Rolls
- 8 oz cream cheese
- 1/4 cup butter
- 2-3 cups cooked and shredded chicken**
- 1 egg
- 1 sleeve Saltine Crackers crushed (I only use half- it’s plenty!)
- 1 can cream of chicken soup
- 1/4 cup milk
- 2 spoonfuls sour cream (I dont use this)
- 1/2 cup shredded cheese
- We poach our chicken in the oven.
Preheat oven to 400 F
Soften 1/4 cup butter and 8oz block of cream cheese. Then stir to a smooth consistency. Add cooked shredded chicken to the bowl.
Lay out the 8 crescents on a cookie sheet. Stretch the crescent out (works best when they are a little defrosted).
Place a couple spoon fulls of the creamy chicken mixture into the center of the crescent to fill it. Then fold the crescent around the mixture so that none of it is showing.
In a separate smaller bowl, put the egg and a little bit of water, about 3tbsp, and beat together. Dip the chicken ’pillow’ into the blended egg. After dipping into the blended egg, proceed to dip it into the crushed saltine crackers and place on cookie sheet. Repeat for the remaining 7 crescents.
Cook the pillows at 400 F for 20 minutes. Keep an eye on them your oven might cook them quicker.
For the sauce topping: Put can of cream of chicken and milk into a sauce pan. Add as much milk as you want to get it to the consistency you want i.e. thicker or runnier. When hot enough add 2 spoon fulls of sour cream and cheese to your liking- or dont! It’s delicious without and it’s healthier for you!
Cook a on 350F next time for a more consistent cook. For the pillow filling, use less cream and more chicken!