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Chicken in a Pastry

Chicken in a Pastry
  • Prep 10 min
  • Total 35 min
  • Servings 8
Creamy chicken is wrapped in crescent dough, rolled in breadcrumbs, and baked until golden. Served with a warm gravy...mmm!
By Girl Who Ate Everything
Updated October 4, 2017
Make With
Make With
Pillsbury Crescents

Ingredients

  • 8 oz cream cheese, softened
  • 1/2 cup sour cream
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 1/2 tablespoons dried chives
  • 1 1/2 tablespoons fresh onion, minced
  • 3 chicken breasts, cooked and diced
  • 2 cans (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count)
  • 1/4 cup butter, melted
  • 2 cups Italian bread crumbs
  • 1 can (14.5 oz) cream of chicken soup
  • 1 package (0.87 oz) chicken gravy mix

Steps

  • 1
    Preheat oven to 350°F.
  • 2
    Using a hand mixer, beat cream cheese and sour cream until well combined. You can combine it by hand if your cream cheese is soft enough. Stir in salt, pepper, onion, chives, and diced chicken.
  • 3
    Using Pillsbury™ crescent rolls, take 2 triangular rolls and push together at perforated seam to make into a square. Make sure you seal the perforations well so your filling doesn't come out. Put about 3 tablespoons of chicken mixture in the center of each square. Fold the dough corners to the center over the chicken mixture forming a pillow.
  • 4
    Dip each pillow in melted butter on both sides. Roll in bread crumbs on both sides. Shake excess crumbs off. Place chicken pillow on cookie sheet and bake at 350°F for 20-25 minutes.
  • 5
    Make gravy by mixing one package of chicken gravy mix, one can of cream of chicken soup and 3/4 can of water in a small pot. Mix together and heat until warm. Serve chicken pillows with gravy poured over top.

No nutrition information available for this recipe

  • My 6-year-old son is a very loud and expressive eater. Do you remember Bill Murray in the movie, What About Bob? That's him-- grunting, moaning, oohing, and aahing. He might love food almost as much as I do. The other night when I made this Chicken in a Pastry, my son was going on and on about how good it was. "Oh my gosh. Oh my gosh, this is so good. This is the best thing I've ever eaten. Oh my gosh! This is so tasty.” I aim to please, and I guess I hit my target. It’s kind of hard not to win with creamy chicken wrapped in buttery dough, rolled in butter and bread crumbs, and baked! Then to make it even better, warm gravy is poured over the top. This is one of my family’s absolute favorite meals and I hope you enjoy it as much as we do! Plan Ahead When planning my meals at the beginning of the week, if I have a couple recipes that need cubed or shredded chicken, I cook enough chicken for the entire week. I usually boil the chicken with some large chunks of onion, seasoned with salt and pepper. After it’s cooked, you can shred or dice it, and then throw it in the fridge or freezer as needed. It makes those crazy nights a little easier.
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