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Chicken Pillows

Source of Recipe

Adapted from chef-in-training.com


Recipe Introduction

This dish was a result of insomniac perusing of Pinterest. I could tell that the recipe was going to be trashy (Pillsbury Crescent Rolls and cream of chicken soup? How could it not?). But would it be good trashy (Paula Deen) or bad trashy (Sandra Lee)? Turns out to be somewhere in the middle. I have no objection to whomp bread dough. But that unmistakable ‘cream of whatever soup’ flavor is off-putting. Even with the addition of sour cream and real cheese, it reeks of FAKE. The original recipe called for no seasoning AT ALL. I added S&P, parsley and hot sauce to the chicken mixture, but it still needs something to amp up the interest. A friend suggested broccoli. Not a bad idea, I think. But the thing is – do I like this enough to devote the time and effort it would take to ‘fix’ this recipe. To be honest, probably not. If someone DOES make this, it should be noted that the filling and the crushed saltines make enough for 16 pillows, so buy two cans of dough or cut the filling ingredients in half. I had good luck with heating the leftover pillows in the microwave until hot and then crisping up in a 350 degree oven for a few minutes. I have to say that there’s just something about a rich, creamy chicken filling inside a crunchy bread crust that appeals to me. Maybe I’ll make them again and just serve them with some homemade gravy. I might add the cheese to the chicken mixture, too.

List of Ingredients

1 (8 oz) can Pillsbury Crescent Rolls
8 oz cream cheese, room temperature
1/4 cup butter, room temperature
Salt & pepper
1/4 cup fresh chopped parsley
1 T. hot sauce
2-3 cups cooked and shredded chicken
1 egg
1 sleeve Saltine Crackers crushed
1 can cream of chicken soup
1/4 cup milk, approximately
2 T. sour cream, or more to taste
1/2 cup shredded Cheddar cheese, or more to taste


Recipe

PILLOWS:
Heat the oven to 400 degrees. Line a baking sheet with parchment paper.

Mix the butter and cream cheese thoroughly. Stir in salt, pepper, parsley and hot sauce. Add the chicken and mix.

Divide the crescents and place on the baking sheet. Press out a bit to make them slightly larger. Place a couple of tablespoonsful of the chicken mixture on each crescent and fold the dough around the mixture enfolding it completely.

In a small bowl whisk the egg and a tablespoon of water. Dip each pillow into the egg wash and then into the cracker crumbs, covering completely. Place them on the baking sheet and cook for about 20 minutes, until browned and crisp.

SAUCE:
Heat the soup and milk in a saucepan over medium heat. Add more milk if you need to in order to get the consistency you like. Add the cheese, and when melted stir in the sour cream.

Serve the pillows drizzled with the sauce.

Serves 4.