Description
Indulge in these creamy chicken pillows filled with shredded chicken and veggies, all enveloped in a flaky puff pastry and drizzled with a rich Parmesan sauce.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 cup cream cheese, softened
- 1 cup frozen mixed vegetables
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and pepper to taste
- Puff pastry sheets
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 2 tbsp butter
- 1 tsp garlic powder
- Salt and pepper to taste
- Optional: Fresh parsley for garnish
Instructions
- Preheat your oven to 375°F (190°C).
- In a mixing bowl, combine shredded chicken, cream cheese, mixed veggies, garlic powder, onion powder, and seasoning.
- Mix until combined.
- Sprinkle flour on a clean surface and roll out puff pastry sheets, cutting them into squares (about 4×4 inches).
- Place a heaping spoonful of the chicken mixture in the center of each square. Fold the pastry over to create a triangle and seal the edges with a fork.
- Place the filled pillows on a parchment-lined baking sheet and bake for 20-25 minutes or until golden brown.
- In a saucepan, melt butter over medium heat, then stir in the heavy cream and bring to a simmer. Gradually whisk in Parmesan cheese until melted and thickened, adding garlic powder, salt, and pepper to taste.
- Drizzle the Parmesan sauce over baked chicken pillows and garnish with parsley if desired.
Notes
You can prepare the filling a day in advance and store it in the fridge. Feel free to customize with leftover turkey or additional vegetables.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pillow
- Calories: 450
- Sugar: 3g
- Sodium: 650mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 70mg