Chicken Pillows with Homemade Gravy

CHICKEN PILLOWS
IMG_0676
Fluffy pillows with a of a few of my favourite things: Chicken, Pastry, Cream Cheese and Gravy
INGREDIENTS
  • 1 (8 oz) can Pillsbury Crescent Rolls or filo pastry
  • 8 oz cream cheese, softened
  • ¼ cup butter, softened
  • 2-3 cups cooked and shredded chicken
  • 1 egg
  • 1 sleeve Saltine Crackers, crushed
Gluten-Free Gravy
  • 2 cups chicken stock
  • 2 tsp olive oil
  • 1 bay leaf
  • pinch thyme
  • tiny pinch cayenne pepper
  • 1/4 teaspoon paprika
  • 1 tablespoon corn starch & half cup cold water, mixed
  • 1/2 onion, finely chopped
  • 1 clove garlic, minced
  • 1 tablespoon sour cream
  • salt & pepper to taste
INSTRUCTIONS
  1. Preheat oven to 400 degrees F.
  2. Soften ¼ cup butter and 8oz. block of cream cheese. Then stir to a smooth consistency. Add cooked shredded chicken to the bowl.
  3. Lay out the 8 crescents on a cookie sheet. Stretch the crescent out.
  4. Place a couple spoon fulls of the creamy chicken mixture into the center of the crescent to fill it. Then fold the crescent around the mixture so that none of it is showing. I’ll call this the “pillow”.
  5. In a separate smaller bowl, put the egg and a little bit of water, maybe a couple Tablespoons worth and beat together.
  6. Dip the “pillow” into the blended egg. After dipping into the blended egg, proceed to dip it into the crushed saltine crackers and place on cookie sheet. Repeat for the remaining 7 crescents.
  7. Cook the pillows at 400 F for 20 minutes. Keep an eye on them your oven might cook them quicker.

Wine Pairing: An oaky Californian Chardonnay would be perfect for Chicken Pillows.The pleasure in this duo is in more than just the flavour, but the feel in your mouth as well: the cold oaky, butterscotch feel on your tongue, cutting through the warm cream cheese filling.

For the Gluten-Free Gravy
  1. Heat olive oil in pan over medium heat, add onion, garlic and bay leaf.  Allow to simmer until fragrant
  2. Add thyme, cayenne, paprika, stir.
  3. Add chicken stock, simmer for 10 minutes
  4. Add corn starch & water mixture, simmer until reaching desired thickness
  5. Strain for a smooth gravy, however this step is optional
  6. Remove from heat, stir in sour cream, salt, and pepper

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