Chicken Pillows with Creamy Parmesan Sauce
Golden, flaky puff pastry pillows filled with tender, seasoned chicken and served alongside a rich, silky creamy Parmesan sauce. This dish offers the perfect balance of comfort food and elegant flavors, ideal for quick weeknight dinners or impressive entertaining.
Equipment
- Baking sheet
- Parchment paper
- Mixing bowls
- Skillet or sauté pan
- Knife and cutting board
- Whisk
- Pastry brush
- Measuring Cups and Spoons
Ingredients
For the Chicken Pillows:
- 2 cups cooked chicken, shredded or diced (breast or thighs)
- 1 package store-bought puff pastry (thawed)
- 1 tbsp olive oil
- 1 tbsp butter
- 2 cloves garlic, minced
- 1 tsp fresh thyme or rosemary, chopped
- Salt and pepper, to taste
- 1 egg (for egg wash)
For the Creamy Parmesan Sauce:
- 1 cup heavy cream
- 1/2 cup freshly grated Parmesan cheese
- 1 clove garlic, minced
- 1 tbsp butter
- Salt and pepper, to taste
- Fresh parsley or herbs, for garnish (optional)
Instructions
- Prepare the Chicken Filling:Heat olive oil and butter in a skillet over medium heat. Sauté garlic until fragrant. Add shredded chicken, thyme, salt, and pepper. Stir to combine and cook 2-3 minutes. Remove from heat and let cool.
- Prepare the Puff Pastry:Roll out puff pastry on a lightly floured surface. Cut into 4–6 equal squares or rectangles.
- Assemble the Pillows:Place a spoonful of chicken filling in the center of each pastry piece. Brush edges with beaten egg, fold over, and seal by pressing edges with a fork or pinching.
- Chill:Place assembled pillows on a parchment-lined baking sheet and chill for 15 minutes to set.
- Bake:Brush each pillow with egg wash. Bake at 400°F (200°C) for 20–25 minutes or until golden brown and puffed.
- Make the Parmesan Sauce:In a small saucepan, melt butter over medium heat. Add minced garlic and sauté until fragrant. Pour in heavy cream and bring to a gentle simmer. Gradually whisk in Parmesan until melted and sauce thickens slightly. Season with salt and pepper.
- Serve:Plate chicken pillows and drizzle with creamy Parmesan sauce. Garnish with fresh parsley if desired.
Notes
- Keep puff pastry cold until just before assembling for best flakiness.
- Use freshly grated Parmesan for a smoother, richer sauce.
- Chill assembled pillows before baking to avoid leaks and soggy bottoms.
- Feel free to customize the filling with herbs or veggies like spinach or mushrooms.
- For dairy-free sauce, substitute cream with coconut cream and Parmesan with nutritional yeast.