Chicken and Mushroom Pillows

 

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If you have never eaten chicken pillows, you are seriously missing out. Super creamy, super easy. I happened to have all of the ingredients on hand the other day and thought I’d go ahead and make some, but then I remembered a mushroom sauce I had had at a cute French cafe here in Houston called La Madeleine. I figured if I merged both recipes together, I might just be on to something. My husband and toddler agreed!

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Filling:

1/2 cups cooked chicken, shredded

8 oz cream cheese at room temperature

1/2 cup butter

1/4 cup diced onions

1/4 cup fresh mushrooms, diced

1 heaping tablespoon canned green chiles (optional)

salt and pepper

 

8 refrigerated crescent rolls, uncooked

Sauce:

1/4 cup onion, diced

2 T butter

2 T flour

1/2 cup fresh mushrooms, diced

1/2 cup chicken broth

2/3 cup heavy cream

1/4 cup white cooking wine (or more chicken broth)

1/4 cup cooked chicken, diced

1/3 cup Parmesan cheese, shredded

1/3 cup mozzarella cheese, shredded

1 tsp garlic powder

1 tsp oregano

1 tsp Italian seasoning

1/4 tsp thyme

1/3 tsp red pepper flakes

salt and lots of pepper

 

Directions:

  1. Put the butter and cream cheese in a pot and melt them together on low heat until smooth. Turn off the heat.
  2. Add everything else and mix until very well-incorporated.
  3. Open the can of crescent rolls and unroll onto a baking sheet lined with parchment paper.
  4. Spoon a heaping tablespoon of the chicken mix onto each crescent roll (add more to each if there’s still mix. Use all of it).
  5. Fold the points of the crescent roll over each other to mostly envelope the mixture.
  6. Bake at 350 for 15-20 minutes or until the tops are browned.

For the sauce:

  1. Melt the butter in a pot and add the mushrooms. Cook for 2 minutes.
  2. Add flour and cook for another 2 minutes.
  3. Add the chicken broth, wine, and cream and cook for 3-5 minutes until hot, but not bubbling.
  4. Add the seasonings and cheeses and cook until the cheeses melt.
  5. Adjust seasonings and serve.

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