The Secret Ingredient: What You’ll Need
Alright, let’s gather our ingredients. Don’t worry, most of them are probably already in your pantry! This recipe is super adaptable, so feel free to tweak things to your liking.
For the Chicken Filling:
- Chicken: 1.5 lbs cooked chicken, shredded (rotisserie chicken works great!)
- Cream Cheese: 4 oz cream cheese, softened
- Canned Cream of Chicken Soup: 1 (10.75 oz) can
- Milk: 1/4 cup
- Onion: 1/2 cup chopped onion
- Celery: 1/2 cup chopped celery
- Garlic: 2 cloves garlic, minced
- Salt and Pepper: To taste
- Optional: 1/4 cup chopped fresh parsley or chives
For the Pillows:
- Puff Pastry: 1 (14.1 oz) package puff pastry sheets, thawed
- Egg: 1 large egg, beaten (for egg wash)
Gear Up: What You’ll Need on Hand
Before we dive into the instructions, make sure you have these tools handy. Having everything ready to go will make the process so much smoother.
- Large skillet
- Mixing bowl
- Cutting board
- Sharp knife
- Baking sheet
- Parchment paper (optional, but recommended)
- Fork
Step-by-Step Instructions: Let’s Get Cooking!
Okay, here’s the fun part! I’ll walk you through each step, and don’t hesitate to get creative. Cooking should be enjoyable, so relax and have fun!
Prep the Filling:
- Sauté the Veggies: In a large skillet, melt a little butter or olive oil over medium heat. Add the chopped onion and celery and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
- Combine Ingredients: In a large mixing bowl, combine the shredded chicken, softened cream cheese, cream of chicken soup, milk, and sautéed vegetables. Mix well until everything is evenly distributed.
- Season to Perfection: Season the filling with salt and pepper to taste. If you’re using fresh parsley or chives, stir them in now. I always recommend tasting and adjusting the seasoning as needed.
Assemble the Chicken Pillows:
- Prepare the Puff Pastry: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup. Gently unfold the thawed puff pastry sheets on a lightly floured surface.
- Cut and Fill: Use a sharp knife or pizza cutter to cut each puff pastry sheet into equal squares or rectangles. The size is up to you, but I usually aim for about 4-inch squares. Place a generous spoonful of the chicken filling in the center of each square.
- Seal the Edges: Fold the puff pastry over to form a triangle or rectangle, encasing the filling. Use a fork to crimp the edges closed, ensuring they are tightly sealed. This will prevent the filling from leaking out during baking.
- Egg Wash and Bake: Brush the top of each chicken pillow with the beaten egg. This will give them a beautiful golden-brown color. Place the pillows on the prepared baking sheet, leaving some space between each one. Bake for 20-25 minutes, or until the puff pastry is golden brown and puffed up.
Troubleshooting Tips: Common Pitfalls and How to Avoid Them
Even the best of us run into snags sometimes! Here are a few common issues and how to handle them.
- Puff Pastry Isn’t Puffing: Make sure your puff pastry is cold when you work with it. If it gets too warm, it won’t puff up properly. If it starts to get soft, pop it back in the fridge for a few minutes.
- Filling is Too Runny: If your chicken filling is too runny, try adding a tablespoon of flour or cornstarch to thicken it up. You can also add a bit more shredded chicken.
- Edges Aren’t Sealing: Make sure you’re using a fork to really crimp those edges. A little egg wash along the edges before folding can also help them stick together better.
- Burning: If the tops are browning too quickly, tent the baking sheet with foil.
Flavor Variations: Spice Things Up!
Want to put your own spin on these Chicken Pillows? Here are a few ideas to get you started:
- Cheesy Chicken Pillows: Add shredded cheddar cheese, mozzarella, or Monterey Jack cheese to the chicken filling.
- Spicy Chicken Pillows: Add a pinch of red pepper flakes or a dash of hot sauce to the filling for a little kick.
- Mushroom Chicken Pillows: Sauté sliced mushrooms with the onion and celery for a more earthy flavor.
- Herbaceous Chicken Pillows: Add a mix of fresh herbs like thyme, rosemary, or oregano to the filling.
- Mexican Chicken Pillows: Add black beans, corn, salsa, and taco seasoning to the filling for a fiesta-inspired twist.
Serving Suggestions: Make it a Meal!
Chicken Pillows are great on their own, but they also pair well with a variety of side dishes. Here are a few of my favorites:
- Salad: A simple green salad with a vinaigrette dressing is a classic choice.
- Roasted Vegetables: Roasted broccoli, carrots, or Brussels sprouts are a healthy and delicious option.
- Mashed Potatoes: Creamy mashed potatoes are the ultimate comfort food pairing.
- Green Beans: Steamed or sautéed green beans with a squeeze of lemon juice.
Storage Tips: Keeping Them Fresh
If you have any leftover Chicken Pillows (which is unlikely!), here’s how to store them:
- Refrigerating: Store cooked Chicken Pillows in an airtight container in the refrigerator for up to 3-4 days.
- Reheating: Reheat them in the oven at 350°F (175°C) for about 10-15 minutes, or until heated through. You can also reheat them in the microwave, but they may not be as crispy.
- Freezing: You can freeze uncooked Chicken Pillows for up to 2-3 months. Place them on a baking sheet lined with parchment paper and freeze until solid. Then, transfer them to a freezer bag or airtight container. When ready to bake, bake from frozen, adding a few extra minutes to the baking time.
Other Crowd-Pleasing Chicken Recipes You Might Love!
If you enjoyed this recipe, you might also like some of my other favorite chicken dishes. Perfect for any night of the week, these are sure to become staples in your household. Try Marry Me Chicken Pasta for a rich and creamy experience or warm up with a bowl of White Chicken Chili on a chilly evening. For a comforting classic, you can’t go wrong with Chicken Casserole or the always-popular Chicken Spaghetti Casserole. If you’re looking for something different, try Parmesan Chicken Meatloaf or Garlic Parmesan Chicken Potatoes.
Final Thoughts: Enjoy Every Bite!
There you have it – my go-to recipe for Chicken Pillows! They’re simple, satisfying, and endlessly customizable. I hope you enjoy making and eating them as much as I do. Happy cooking!
Can I freeze the Chicken Pillows?
Yes, you can freeze uncooked Chicken Pillows for up to 2-3 months. Freeze them solid on a baking sheet lined with parchment paper before transferring to a freezer bag. Bake from frozen, adding a few extra minutes to the baking time.
What can I do if my puff pastry isn’t puffing up?
Make sure your puff pastry is cold when you work with it. If it gets too warm, it won’t puff up properly. If it starts to get soft, pop it back in the fridge for a few minutes.
What are some variations I can try with this recipe?
You can try adding shredded cheese (cheddar, mozzarella, or Monterey Jack) to the filling, adding red pepper flakes or hot sauce for a spicy kick, sautéing sliced mushrooms for an earthy flavor, adding fresh herbs like thyme or rosemary, or making a Mexican-inspired version with black beans, corn, salsa, and taco seasoning.
What’s a good way to seal the edges of the Chicken Pillows?
Use a fork to crimp the edges closed, ensuring they are tightly sealed. A little egg wash along the edges before folding can also help them stick together better, preventing the filling from leaking out during baking.
Easy Chicken Pillows
Ingredients
Equipment
Method
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large skillet, melt butter or olive oil over medium heat. Add the chopped onion and celery and cook until softened, about 5-7 minutes.
- Add the minced garlic and cook for another minute until fragrant.
- In a large mixing bowl, combine the shredded chicken, softened cream cheese, cream of chicken soup, milk, and sautéed vegetables. Mix well until everything is evenly distributed.
- Season the filling with salt and pepper to taste. If using fresh parsley or chives, stir them in now.
- Gently unfold the thawed puff pastry sheets on a lightly floured surface.
- Cut each puff pastry sheet into equal squares or rectangles (about 4-inch squares).
- Place a generous spoonful of the chicken filling in the center of each square.
- Fold the puff pastry over to form a triangle or rectangle, encasing the filling.
- Use a fork to crimp the edges closed, ensuring they are tightly sealed.
- Brush the top of each chicken pillow with the beaten egg.
- Place the pillows on the prepared baking sheet, leaving some space between each one.
- Bake for 20-25 minutes, or until the puff pastry is golden brown and puffed up.
