Irresistible Creamy Chicken Pillows
These Creamy Chicken Pillows are the perfect comfort food, featuring a flaky pastry filled with a savory mixture of tender chicken and creamy parmesan. They're easy to make for a weeknight meal but impressive enough for a gathering, promising a warm and satisfying experience.
Equipment
- Baking Sheet
- Parchment paper
- Large skillet
- Mixing spoon
- Fork
- Pizza cutter or sharp knife
- Measuring cups and spoons
- Oven
- Two forks or stand mixer with paddle attachment
- Cutting board
- Small bowl
Ingredients
- 1.5 lbs boneless, skinless chicken breasts
- 1 tbsp olive oil
- ½ cup chopped onion
- 2 cloves garlic, minced
- 4 oz cream cheese, softened
- ½ cup grated Parmesan cheese
- ¼ cup mayonnaise
- ¼ cup milk
- 1 tsp Italian seasoning
- ½ tsp garlic powder
- Salt to taste
- Pepper to taste
- 1 egg, beaten
- Sesame seeds or Everything Bagel seasoning for topping optional
Instructions
- Preheat oven to 375°F (190°C).
- Bake chicken breasts for 20-25 minutes, or until cooked through. Alternatively, use pre-cooked rotisserie chicken or boil the chicken.
- Once cooled, shred the chicken using two forks or a stand mixer with a paddle attachment.
- In a large skillet, heat olive oil over medium heat.
- Add chopped onion and cook until softened, about 5 minutes.
- Add minced garlic and cook for another minute until fragrant.
- Reduce heat to low and add softened cream cheese, Parmesan cheese, mayonnaise, and milk to the skillet.
- Stir until smooth and well combined.
- Stir in Italian seasoning, garlic powder, salt, and pepper. Adjust seasonings to taste.
- Add the shredded chicken to the skillet and stir until evenly coated in the creamy sauce.
- Remove from heat and let the mixture cool slightly.
- Preheat oven to 400°F (200°C).
- Line a baking sheet with parchment paper.
- Unfold one sheet of puff pastry on a lightly floured surface.
- Cut the pastry into 9 equal squares using a pizza cutter or sharp knife. Repeat with the second sheet of puff pastry.
- Place a spoonful (about 2-3 tablespoons) of the chicken filling in the center of each square.
- Fold one corner of each square over to the opposite corner, forming a triangle.
- Press the edges firmly together with a fork to seal.
- Place the Chicken Pillows on the prepared baking sheet, leaving some space between each one.
- Brush the top of each pillow with the beaten egg.
- If desired, sprinkle with sesame seeds or Everything Bagel seasoning for extra flavor and texture.
- Bake in the preheated oven for 15-20 minutes, or until the Chicken Pillows are golden brown and puffed up.
- Let them cool slightly on the baking sheet before serving.
Notes
Puff pastry can crack; gently press cracks back together. If filling is too runny, add a tablespoon of cornstarch. Ensure pillows are sealed well by pressing edges firmly, moistening with water if needed. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a preheated oven at 350°F (175°C) for about 10 minutes, or until heated through. Assemble ahead of time and refrigerate for up to 24 hours or freeze for up to 2 months before baking. Experiment with different cheeses and vegetables for variations.