Chicken pillows are usually made with crescent rolls but I gave them a makeover by using puff pastry instead. I love breaking rules.
Layers of buttery, flaky, melt-in-your-mouth pastry wraps around a decadent chicken, broccoli and cream cheese filling that is crusted with Parmesan cheese then topped with a cheddar cheese gravy.
They’re ridiculously easy to make especially if you already have cooked chicken on hand. It’s a great way to re-purpose leftovers into an entirely different meal. No one will even know. Rotisserie chicken is perfect for this too.
If you never worked with puff pastry before – don’t worry – there’s nothing tricky to it. Just remember to thaw it ahead of time.
These will immediately become favorites in your house! They’re fancy enough to serve to company and make tasty appetizers too because they’re portable. Let them cool off a little so the filling sets and cut each one into four squares. It’s possible to pick them up with your hands without them falling apart. Or you can just make smaller ones, like little pizza pockets.
Layers of buttery, flaky, melt-in-your-mouth pastry wrapped around a decadent chicken, broccoli and cream cheese filling that is crusted with Parmesan cheese and topped with a white cheddar gravy.
- In a large bowl mix the cream cheese and sour cream together. Mix in the onion, chicken, broccoli, salt and pepper.
- Spread the puff pastry out on a lightly floured surface. Cut each sheet into 4 squares. Working one at a time heap 1/4 of the chicken mixture onto 4 of the squares leaving a 1-inch border around the edges.
- Brush the border with the beaten egg and top each one with a pastry square, stretching it out slightly to fit over the filling. Press the edges together well with your hands to seal then repeat with a fork all the way around.
- Lightly brush them all over with the egg then sprinkle with fresh grated parmesan cheese.
- Place them on a large, parchment lined baking sheet and refrigerate 20 minutes.
- Preheat oven to 400 degrees F. Bake 20 - 22 minutes until golden brown all over.
- In a medium saucepan melt the butter over medium-low heat and stir in the butter, cook one minute then whisk in the broth. Turn heat up to medium-high and bring to simmer, cook 2 minutes. Mix in the cheese and stir until melted. Remove from heat.
- Let them set five minutes before serving. Cut each one in half and serve with a few ladles of cheese.
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