I haven't yet tried this.
- Carbohydrate 15.2235154153733 g
- Cholesterol 497.95120492 mg
- Fat 149.10072051328 g
- Fiber 0.425749986171722 g
- Protein 41.9506373046267 g
- Saturated Fat 82.8059816240906 g
- Serving Size 1 1 Serving (528g)
- Sodium 1567.771129812 mg
- Sugar 14.7977654292016 g
- Trans Fat 19.477287097852 g
- Calories 1550 calories
Step-by-step
- Preheat oven to 350?.
- Mix chicken, cream cheese, onions, and butter together.
- Lay crescent rolls out flat. Spoon onto individual crescent rolls. Fold into pillows.
- (Can be frozen before baking.)
- When thawed, bake for 20 minutes.
- Combine soup and broth to make sauce. After baking, cover with sauce.
- Add sage, if desired.
Golden pastry envelopes crackle under a blanket of savory sauce, releasing steam scented with sharp green onion and roasted poultry. Achieving this texture requires careful attention to dough temperature. Cold refrigerator dough stretches and seals much better than dough left sitting at room temperature. Softened cream cheese binds the diced rotisserie meat and aromatics into a cohesive core. Thoroughly pinch the seams of the crescent triangles together before baking. Any gap in the pastry allows the filling to bubble out into the pan. Bake these pastries at 350 degrees Fahrenheit until the outer layers turn deep golden brown, taking approximately 20 minutes if previously thawed from frozen. Condensed cream of chicken soup combined with broth creates a smooth pouring sauce. Whisk the soup and broth mixture until completely uniform before warming it to coat the baked pastries. Leftovers keep well in the refrigerator and reheat successfully in a conventional oven to restore crispness to the crust.
