Chicken Pillows with Creamy Lemon Sauce
January 20, 2007–the day I was introduced to chicken pillows AND also the day Neil asked me to marry him. Now, we try to make the same meal he “made” for me on our engagement anniversary. Unfortuately, we forget almost every January 20th, so we end up making this meal on Valentine’s Day. The pillows he made for me were made out of a Pillsburry pastry can, but mine are made with my whole wheat pizza dough. Both versions are amazing. Serve these with a rice pilaf, Red Jello with whipped cream, and steamed carrots and you get the legendary Neil Andersen Proposal meal.
Chicken Pillows with Creamy Lemon Sauce
Easy weeknight meal the whole family loves
Servings 8 people
Equipment
- 1 bosch mixer optional
Ingredients
Dough
- 1 cup warm water
- 1 teaspoon active dry yeast
- 2 Tablespoons canola oil
- 1 teaspoon salt
- 2 1/2 cups whole wheat flour approximate
Chicken Filling
- 8 ounces Cream Cheese
- 2 cups cooked chicken shredded
- 3 green onions chopped fine
Creamy Lemon Sauce
- 2 Tablespoons butter
- 1/4 cup yellow onions diced
- 1/4 cup all-purpose flour
- 1 teaspoon chicken stock Better than Bouillon
- 2 cups milk
- 1 teaspoon lemon zest
- 2 Tablespoons lemon juice
Topping
- 2 cups Corn Flakes crushed
Instructions
Dough
- Pre-heat your oven to 350°F. This will warm your kitchen and help activate the yeast. Set up your mixer with the heavy dough hook inserted.
- Add yeast and warm water to stand-up mixer, and let it sit for 2-3 minutes. Mix oil and salt into the yeast water and stir a couple of times
- Add half the flour to the wet ingredients and begin mixing on the lowest setting. Slowly add no more than 1/2 cup of additional flour at a time as it continues to mix.
- Once the dough begins to "clean off" the sides of the bowl as it mixes, stop adding flour. Increase the mixing speed to the medium setting and mix for 6 minutes.
- Grease hands with a bit of oil. Pull dough out of the mixer and onto greased surface. Roll into a large rectangle with the dough 1/4 inch thick.
- Cut the dough into 16 squares. Scoop 2 Tablespoons of chicken filling onto the middle of each square. Pull the corners over the filling until the filling is completely covered. Press the pastry down with your palm until the pastry is about 1 inch thick.
- Roll or press the pastry into broken corn flakes, and place onto a greased cookie sheet. Repeat until all 16 pastries are on the cookie sheet.
- Bake at 350 degrees for 15 to 20 minutes. Drizzle with creamy lemon sauce.
Chicken Filling
- In a large mixing bowl, combine cream cheese, shredded chicken and onions. Stir with an electric hand mixer until well-incorporated.
Creamy Lemon Sauce
- Sauté onions in butter in a medium saucepan until onions are soft and translucent.
- Mix in the flour to form a paste. Pour in half of the milk and whisk continually until well-combined with a wire whisk.
- Add the rest of the milk and the bouillon and continue whisking until mixture thickens and begins to bubble. Remove from heat.
- Add lemon zest and juice. Season with salt and pepper. Mix until smooth.
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