1. Prepare the Oven and Baking Sheet:

• • Preheat your oven to 400°F (200°C).

• • Line a large baking sheet with parchment paper for easy cleanup and to prevent sticking.

2. Make the Creamy Chicken Filling:

• • In a medium-sized mixing bowl, combine the softened cream cheese, shredded cheddar cheese, finely chopped onion, minced garlic, and chopped fresh parsley or chives.

• • Stir well until everything is evenly incorporated and relatively smooth. If the cream cheese is very stiff, you can add 1-2 tablespoons of milk or cream to make it easier to mix and achieve a creamier consistency.

• • Gently fold in the cooked, shredded or diced chicken.

• • Season with salt, black pepper, and any optional flavor enhancers you’re using (like paprika, Dijon mustard, or Worcestershire sauce). Mix until just combined – try not to overmix.

• • Taste the filling and adjust seasonings if necessary. It should be flavorful as the pastry itself is neutral.

3. Prepare the Puff Pastry:

• • Lightly flour a clean work surface.

• • Carefully unfold one sheet of the thawed puff pastry. If it cracks, gently press the seams back together. If using crescent roll dough, unroll the dough and separate it into rectangles (usually 2 triangles per rectangle, press perforations to seal).

• • Using a sharp knife or a pizza cutter, cut the puff pastry sheet into equal-sized squares or rectangles. For standard pillows, cutting each sheet into 4 (for larger pillows) or 6-9 (for smaller/appetizer-sized pillows) works well. You’re aiming for pieces roughly 3×3 inches or 4×4 inches. Repeat with the second sheet if using.

4. Assemble the Chicken Pillows:

• • Take one square/rectangle of puff pastry.

• • Spoon a portion of the chicken filling onto one half of the pastry piece, leaving about a 1/2-inch border around the edges. Be careful not to overfill, as this can cause the pillows to burst open during baking.

• • Moisten the edges of the pastry lightly with a fingertip dipped in water or some of the egg wash. This will help seal the pillow.

• • Fold the other half of the pastry over the filling to create a rectangle or triangle. You can also bring all four corners to the center and pinch to seal, creating a more purse-like shape.

• • Press the edges firmly together to seal. You can use the tines of a fork to crimp the edges for a decorative look and a more secure seal.

• • Place the assembled pillow on the prepared baking sheet.

• • Repeat with the remaining pastry pieces and filling, arranging them on the baking sheet with some space between each to allow for even baking and puffing.

5. Apply Egg Wash and Vent (Optional but Recommended):

• • In a small bowl, whisk together the beaten egg with 1 teaspoon of water or milk to create the egg wash.

• • Lightly brush the tops of each assembled Chicken Pillow with the egg wash. This will give them a beautiful golden-brown color and a nice sheen when baked.

• • (Optional but helps prevent bursting): Using the tip of a sharp knife, make one or two small slits on the top of each pillow to allow steam to escape during baking.

6. Bake to Golden Perfection:

• • Place the baking sheet in the preheated oven.

• • Bake for 20-25 minutes, or until the puff pastry is beautifully puffed up, golden brown, and crispy. The filling should be hot and bubbly (you might see a little peek through the vents).

• • Cooking time may vary slightly depending on your oven and the size of your pillows. Keep an eye on them towards the end of baking.

7. Cool and Serve:

• • Once baked, carefully remove the Chicken Pillows from the oven.

• • Let them cool on the baking sheet for at least 5-10 minutes before serving. The filling will be extremely hot.

• • Serve warm and enjoy the delightful combination of flaky pastry and creamy chicken.