These Chicken Pillows are pure comfort food. The kids literally cheer when I make these. They cost $9.77 to make and they serve 12 people. That’s just 81¢ per serving!
We first told you about our sister Jenna when we shared her Naughty Mashed Potatoes recipe with you. That recipe is SO GOOD! So when Jenna made this Chicken Pillows recipe for us it was a no brainer that we had to share it with you ASAP.
When Jenna first married her husband, Wyatt, they lived in his parents’ basement. Wyatt’s mom is a marvelous cook and Jenna soaked up as much as she could while living with her. As a young newlywed Jenna loved learning from her mother-in-law and developing a close relationship with her through cooking. Jenna remembers taking lots of notes on her cooking!
One recipe Jenna fell in love with was for these Chicken Pillows. Once she tasted them she knew she could never go back to the cream of chicken soup and rotisserie version she had been making previously.
Years later we are the ones taking notes on Jenna’s version of Chicken Pillows. All of our kids LOVE this dinner. They literally go nuts for these little pillows EVERY.SINGLE.TIME.
When we make these chicken puffs we are never in short supply of kitchen helpers. They’re comfort food through and through for kids and adults alike.
This recipe is known by various names. Whether you call these Chicken Pillows, Chicken Puffs, or Chicken Crescent Roll Ups, let’s just all agree to call them delicious!
Chicken Pillows Recipe Questions Answered:
Can I use canned chicken?
You can absolutely use canned chicken in this recipe. Just be sure to drain it well and season it with salt and pepper before adding it in. Also, when draining the chicken, save the liquid to replace some of the chicken broth with it for the gravy.
Can I use canned crescent rolls instead of homemade dough?
This is a definite shortcut you can take if you are short on time. Buy two tubes of crescent rolls to give you 16 rolls.
How to Make Chicken Pillows Recipe:
- First, make the dough by adding milk and yeast into the bowl of a stand mixer. Whisk together and let sit for 5 minutes.
- Next, add sugar, salt, butter, and 2 cups of flour and mix together with the paddle attachment.
- Then, switch to the dough hook and add the remaining 2 cups of flour. Mix on medium speed until the dough is combined before increasing the speed to medium-high and mix for 2 minutes. Next, cover the bowl with plastic wrap and let the dough rise for 20 minutes.
- Next, make the filling by mixing together the cream cheese, butter, black pepper, poultry seasoning, and minced onion. Then fold in chicken and mushrooms.
- Now, preheat the oven to 375 degrees F and line 2 rimmed baking sheets with silicone baking mats or parchment paper.
- Next, fill, roll, and bake the pillows by first dividing the dough into 2 equal dough balls. Place one ball onto a floured countertop and keep the other covered in the bowl.
- Roll the dough into a 10-11 inch circle. Using a pizza cutter, cut the dough into 8 triangle pieces and then place 2-3 tablespoons of the filling on the biggest part of the dough triangle. Then roll the dough like you would roll crescent rolls.
- Next, place the chicken pillow, seam side down, onto one of the prepared baking sheets and do this with the remaining dough.
- Bake for 12-15 minutes, ensuring you rotate the pans halfway through baking, until the chicken pillows are golden.
- While the pillows bake, make the gravy by first melting butter in a medium saucepan. Whisk in flour and continue stirring for about 2 minutes. Slowly whisk in chicken broth and bring the mixture to a bubble. Cook until the gravy has thickened.
- Finally, spoon gravy over chicken pillows and serve.
How to get the kids involved with this recipe:
- Ages 2-3: They’ll love helping you roll out the dough.
- Ages 4-5: Have them unwrap the cream cheese. They can also help you roll up the pillows.
- Ages 6-8: Show them how to use the pizza cutter to cut the dough into triangles.
- Ages 9-11: Supervise them while they prepare the entire recipe. Remember to have them read it twice before beginning the recipe.
- Ages 12+: Let them prepare the entire recipe, unsupervised, while you do the happy dance in the corner!
Discover why we love getting the kids involved in the kitchen and more tips in our How to Get Kids Involved In Cooking article.
The flavor and Recipe Variations:
- You can make these with homemade dough or you can use 2 tubes (8 rolls in each) of crescent roll dough. If you go this route, the price for the recipe will increase to $12.06.
- You can also top these with sliced almonds.
What to Serve with Chicken Pillows:
- Easy Orange Cranberry Sauce
- French-Bread Stuffing
- Fresh Green Beans Almondine
- Instant Pot Mac and Cheese
- Naughty Mashed Potatoes
More $10 recipes:
- 20-Minute Thai Peanut Noodles
- BBQ Chicken Braid
- Easy Chana Masala
- Grilled Cheese Sloppy Joes
- Homemade Sloppy Joes
- Inside Out Chicken Pot Pie
- Italian Zucchini Boats
- Meatball Subs
How long is this good for:
- Serve: As with most recipes with dairy products in them, you shouldn’t leave these Chicken Pillows out for longer than 2 hours.
- Store: Leftovers will keep in an airtight container in the refrigerator for up to 3 days.
- Freeze: Freeze leftovers by placing them in a freezer-safe Ziploc bag. They will keep for up to 3 months in the freezer.
How much will these Chicken Pillows cost:
RECIPE COST: $9.77
PRICE PER SERVING: $0.81
To find out more about how we price our recipes, check out Budget Recipes Explained.
- 1 cup milk – $0.16
- 1 ¾ Tablespoon instant yeast – $0.10
- 2 Tablespoons granulated sugar – $0.04
- 1 teaspoon salt – $0.01
- 18 Tablespoons butter – $1.80
- 4 cups + 2 Tablespoons all-purpose flour – $0.80
- 8 oz brick cream cheese – $1.96
- ½ teaspoons ground black pepper – $0.01
- ½ teaspoon poultry seasoning – $0.11
- 1 Tablespoon dried minced onion – $0.23
- 2 ½ cups shredded chicken – $2.60
- 4 oz can sliced mushrooms – $0.98
- 2 cups chicken broth – $0.96
- Salt and pepper to taste – $0.01
- stand mixer
- baking sheet
- silicone baking mat or parchment paper
- mixing bowl
- pizza cutter
- medium sauce pan
- stand mixer
- 2 baking sheets
- silicone baking mat OR parchment paper
- mixing bowl
- pizza cutter
- medium saucepan
- 1 cup milk warmed to 90-110 degrees F
- 1 ¾ Tablespoon instant yeast
- 2 Tablespoons granulated sugar
- 1 teaspoon salt
- 8 Tablespoons butter softened
- 4 cups all-purpose flour
- 8 oz brick cream cheese softened
- 8 Tablespoons salted butter softened
- ½ teaspoons ground black pepper
- ½ teaspoon poultry seasoning
- 1 Tablespoon dried minced onion
- 2 ½ cups shredded chicken
- 4 oz can sliced mushrooms optional
- 2 Tablespoons butter
- 2 Tablespoons all-purpose flour
- 2 cups chicken broth
- Salt and pepper to taste
- In the bowl of a stand mixer add milk and yeast. Whisk and let the mixture sit for 5 minutes.
- Add sugar, salt, butter, and 2 cups of flour and mix with the paddle attachment until combined.
- Switch to the dough hook and add the remaining 2 cups of flour. Mix on medium speed until the dough is combined and no flour pockets remain.
- Increase speed to medium-high and mix for 2 minutes.
- Cover the bowl with plastic wrap or a kitchen towel and let the dough rise for 20 minutes.
- While the dough rises, make the filling. In a large bowl mix together cream cheese, butter, black pepper, poultry seasoning, and minced onion. Fold in chicken and mushrooms.
PREHEAT OVEN PREP BAKING SHEETS:
- Move the oven racks to the upper-middle and lower-middle positions. Preheat the oven to 375 degrees F.
- Line 2 rimmed baking sheets with silicone baking mats or parchment paper.
FILL, ROLL, AND BAKE PUFFS:
- Divide the dough into 2 equal dough balls. Place one dough ball onto a floured countertop, and keep the other covered in the mixing bowl.
- Roll the dough into a 10-11 inch circle. Use a pizza cutter to cut the dough into 8 triangle pieces (just like you were cutting a pizza).
- Place 2-3 tablespoons of the filling on the biggest part of the dough triangle. Roll the dough like you would roll crescent rolls.
- Place the chicken puff, seam side down, onto one of the prepared baking sheets.
- Repeat with the remaining dough and filling. Placing 8 chicken puffs on each baking sheet.
- Bake for 12-15 minutes, rotating the pans halfway through baking, until the chicken puffs are golden.
- While the puffs bake, make the gravy. In a medium saucepan over medium heat melt butter. Whisk in flour and continue stirring until flour is golden in color, about 2 minutes.
- Slowly whisk in chicken broth and bring the mixture to a bubble. Continue to cook until the gravy has thickened, about 2-3 minutes.
- Spoon gravy over chicken puffs. Enjoy.