Want to impress your family tonight? These crispy and fluffy chicken pillows will do the trick! The creamy chicken filled center is wrapped with crescent dough, breaded and baked. Top with chicken gravy for a perfect finishing touch.
My sister-in-law gave me this recipe about 8 years ago. It is definitely one of our favorites. If my 4-year-old son had it his way I would make this every night. He constantly asks me to make this for him… like several times a week he will ask. We call them chicken ploopers at our house. That is what my sister-in-law called them, so the name stuck. I was actually surprised to see similar recipes on Pinterest that called them pillows. Ha! Makes more sense, right?
Start by mixing shredded chicken, softened cream cheese, parsley, onion powder and milk.
Roll out your crescent dough, but do not tear the triangles apart. Instead, using your 2 index finger, press the 2 triangles together creating a rectangle.
Spoon a heaping chicken mixture on top.
Then fold the dough over the chicken making sure to overlap the ends. Pinch together the sides to prevent any cream mixture from leaking out.
Dip both sides of the uncooked pillow in beaten egg.
Then bread both sides in Panko or regular Italian breadcrumbs. I’ve used both kids of breadcrumbs. Either one is really good.
Place your breaded pillows a few inches apart on a baking sheet. They will expand, so make sure they have enough room to grow.
Bake for 15 minutes or until slightly golden brown and puffy.
Add must-have chicken gravy for a perfect finishing touch!