Chicken Cordon Bleu Pillows

If you don’t know by now, you are going to want to write this down. My husband’s ALL TIME FAVORITE DINNER {and probably all-time favorite recipe in general} from this blog is our famous, CHICKEN PILLOWS. Such a simple dinner, yet all around rave reviews from all who have tried it.

Chicken Cordon Bleu Pillows from chef-in-training.com ....This very well could be my family's new favorite dinner! You need to try this recipe out asap!

I was talking with my good friend Alyssa from The Recipe Critic recently about our personal favorite recipes. I had mentioned how I loved chicken cordon bleu anything and my husband loved chicken pillows. She then mentioned that my next recipe should epically combine those two favorites, and thus CHICKEN CORDON BLEU PILLOWS was born. On the subject of chicken cordon bleu, Alyssa also happens to love chicken cordon bleu {another reason we are blog BFFS :) ) and she recently made some Chicken Cordon Bleu Roll-Ups that I think you should definitely go check out :)

But back to the recipe on hand. These were insanely delicious. We are talking, knocked-out-of-the-park kind of tasty. I know it may look like a lot of ingredients, but truly, this recipe is SIMPLE. I buy a rotisserie chicken (already cooked and relieves that part of the work), already cooked and diced ham (again, a huge work relief) and microwave ready bacon (does it get easier?!). There you have it. Chef in Training’s personal shortcuts to creating a fabulous meal with very little work.

Your family will go crazy for these. Make them ASAP!

Chicken Cordon Bleu Pillows from chef-in-training.com ....This very well could be my family's new favorite dinner! You need to try this recipe out asap!

4.7 from 3 reviews
Chicken Cordon Bleu Pillows
 
Chicken, ham and crispy bacon combine in a creamy mixture, encompassed by a pillow of deliciousness and topped with a Swiss white sauce.
Recipe type: Entrée
Serves: 8
Ingredients
  • 8 oz. cream cheese, softened
  • 4 Tbsp. butter, softened
  • 2 cups cooked and shredded chicken
  • ½ cup cooked and diced ham
  • 6 pieces cooked and diced bacon
  • 1 cup Swiss Cheese
  • 1 can Pillsbury Grand Crescent Rolls
  • 1 egg
  • 1 cup plain bread crumbs
  • ½ cup panko bread crumbs
  • 2 Tbsp. dried parsley flakes
SAUCE
  • ¼ cup butter
  • ¼ cup flour
  • 2 cups half and half
  • ½ tsp. garlic salt
  • ½ tsp. onion powder
  • ½ cup swiss cheese
Instructions
  1. In a large bowl, combine cream cheese and butter and stir until well combined.
  2. Add chicken, ham, bacon and swiss cheese to the cream cheese mixture and evenly stir into the mixture.
  3. Lay out the 8 crescents on a cookie sheet. Stretch the crescent out widthwise.
  4. Place a couple large spoonfuls of the creamy chicken mixture into the center of the crescent to fill it. Then fold the crescent around the mixture so that all the cream cheese mixture is sealed off by the crescent roll. 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. In another separate bowl, combine bread crumbs, panko bread crumbs and dried parsley flakes.
  7. Dip the "pillow" into the blended egg. After dipping into the blended egg, proceed to dip it into the bread crumb/panko crumbs and place on greased cookie sheet. Repeat for the remaining 7 crescents.
  8. Cook the pillows at 400 F for 20 minutes. Keep an eye on them your oven might cook them quicker.
FOR THE SAUCE
  1. To make sauce melt butter in a large sauce pan. Once melted add flour and stir for a minute or two to make a roux. Once roux has been made, add half and half slowly, stirring constantly, until all has been added and sauce thickens to desired consistency. Remove from heat and add garlic salt, onion powder. Stir in Swiss cheese until melted into sauce.
  2. Drizzle each pillow with sauce.

Enjoy!

Chicken Cordon Bleu Pillows from chef-in-training.com ....This very well could be my family's new favorite dinner! You need to try this recipe out asap!

If you make this recipe, snap a photo and hashtag it #chefintraining and/or #chefintrainingblog. I would love to see how these recipes take shape in your kitchens.

Filed under: chicken, dinner

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Comments

  1. Tieghan

    Whoa! Nikki, these sound great! I can see everyone went crazy for them them! First, I think I need to try the original Pillows and the go for the chicken cordon blue pillows!

  2. Wendy

    These look so creamy and delicious! I appreciate the time saving hints. Though cooking from scratch is great, there are times when there isn't time! Your tips make it possible to have a special meal on a rushed weeknight! Also, you did a great job on the photos. Brown, gooey food often looks just brown and gooey in photos. You made these look mouth watering!

  3. Karen C.

    I have a question:
    The chicken pillow recipe called for crescent rolls and this recipe says 'grand' crescent rolls. I have a can of crescent rolls, but they are not 'grand'. Will the regular size work or do I need to get the bigger size? Thanks.

    1. Chef in Training

      Yes, you can definitely still use regular. I listed "grand" crescent rolls because they are bigger and easier to work with when it comes to the stretching part, but regular will do just fine :) I have made them with both and either way it turns out great.

  4. Mag

    Can't wait to try these!

  5. Karly

    Ooh, these are similar to a chicken and bacon pillow (we call them pockets!) that I do! Love it. The ham is a brilliant addition!

  6. Megan {Country Cleaver}

    Chicken Cordon Bleu was my sister's favorite dish as a kid - we called is Chicken CornDog Blue. i haven't made it in AGES! I totally am craving it now :)

  7. Linda

    These look so good. Great pictures and sound good too. I'd love it if you would bring these over to What'd You Do This Weekend? to share. www.tumbleweedcontessa.com/blog/

    Wishes for tasty dishes,
    Linda '
    Tumbleweed Contessa

  8. Meegan

    I made this tonight for dinner with steamed broccoli and my family is in love!! This was so easy to make and tastes fabulous!! Thank You!

  9. Chris

    Can these be frozen and baked? Only me in my house so it would be nice to make a batch and freeze.

    1. Tracey

      I have made regular chicken pillows and frozen them, with great results! I freeze them BEFORE baking...place separately on a parchment lined pan to freeze, then I place them in a freezer bag once frozen. Just pull out how ever many you want to bake, and let the thaw a little if you have time. If not, just add a little extra baking time. Good luck! :)

  10. Rebekah

    The recipe was here last night when I was making my grocery list, but now it is gone as I am trying to get things ready for dinner tonight! Help!

    1. Chef in Training

      Sorry about that, I am not sure what happened but it should be there now. Please let me know if it gives you anymore trouble! You are going to love this recipe! Good luck and enjoy!

  11. Carole

    5

    My son and I love these. This sounds dumb, but I am having trouble stretching the pastry to get enough filling in. I have just less than half of the filling left. Is there a video somewhere on spreading our the croissant?

  12. Laura Jean

    5

    Oh my....
    I made these this past weekend, and they are soooo good! My husband said (with a mouthful....) "Oh yeah, this works...."
    I made a mistake, though, and bought Grands Biscuits instead of the Crescents. And so, I flattened them slightly, and 'shook' them until they made a rectangle shape... so my 'pillows' were square shaped. I added 5 mins to the cook time to compensate for the added thickness. I had enough leftover filling to get a 2nd can of biscuits and freeze another batch.
    I also used Kirkland Bacon Crumbles.. fast and easy and a bit less fat.
    Excellent recipe!

  13. katy dwyer

    Hi, this recipe looks really good. Just wondering if there might be a way to make this freeze-ahead type meal. Any suggestions for making this freezer friendly? Thanks in advance!

  14. Veronica

    4

    The filling recipe made enough for 4 or 5 tubes of regular Pillsbury crescent roll dough; don't know if the "Grands" tube has rolls that are bigger. I ended up stuffing mine so full three of the eight exploded in the oven. I didn't have bread crumbs or panko, so I used crushed corn flakes with seasoned salt and left out the parsley. We don't care for Swiss enough to pay $4 a pound for it, so I used Monteray Jack cheese. My oven cooked them in 15 minutes, turning half-way through. I only made a half recipe of the sauce (and that was the perfect amount) and used a 1/2 tsp of chicken bullion instead of the seasonings listed and 2% milk for the half and half. It was yummy, but my husband said it wasn't as good as traditional Chicken Cordon Bleu. Thanks for the great recipe idea!

  15. Jessica

    hi i was wondering i dont have half and half would milk or heavy cream work?