Description
Flaky pastry pockets filled with rich, creamy chicken and baked until perfectly golden.
Ingredients
Scale
- 2 cups cooked chicken (shredded)
- 1 package refrigerated crescent dough or puff pastry
- 8 oz cream cheese
- 1/2 cup sour cream
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup shredded Parmesan or mozzarella
- 2 tbsp butter (melted)
- 1/2 cup breadcrumbs
- Fresh chives or parsley (for garnish)
Instructions
- Preheat oven to 190°C (375°F) and line a baking tray with parchment paper.
- In a bowl, mix shredded chicken, cream cheese, sour cream, garlic powder, onion powder, salt, and pepper until creamy.
- Separate the dough into squares and spoon the filling into the center of each square.
- Fold the dough over the filling and pinch the edges to seal into pillows.
- Brush the tops with melted butter and sprinkle with breadcrumbs and cheese.
- Bake in the preheated oven until golden brown and flaky, about 18–22 minutes.
- Allow to rest briefly, garnish with chives, and serve warm.
Notes
- For a spicier version, add some diced jalapeños to the filling.
- These can be made ahead of time and frozen before baking.
- Serve with a side salad for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pillow
- Calories: 320
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 60mg