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Broccoli Chicken Pillows

 
 

These Broccoli Chicken Pillows are made with the two ingredient dough. They will become a family favorite –simple to make and super delicious!

Servings: Makes 4 Broccoli and Chicken Pillows

GREEN: 8 Smartpoints per serving

BLUE: 7 Smartpoints per serving

PURPLE: 7 Smartpoints per serving

 

How do I make these Broccoli Chicken Pillows?

Preheat oven to 350 degrees. Line a cookie sheet with parchment paper and set aside.

In a medium mixing bowl, combine flour and 1 cup Greek yogurt. Stir until well combined.

Sprinkle a little extra flour on the tabletop or whatever surface you plan on using to knead the dough.

Place the dough ball on top of flour and knead with your hands. If it sticks to your hands, sprinkle a little extra flour on it. Knead for about 3-4 times, until it’s a pliable dough.

Separate the dough into 4 equal sections. On the parchment-lined cookie sheet, using a pastry roller (be sure to spray your roller with non stick cooking spray to keep the dough from sticking) roll each section of dough into a rectangle shape and until it’s about 1/4″ thick.

Repeat for next 3 sections. Set aside.

In a small mixing bowl, mix together the softened cream cheese, 1/4 cup nonfat Greek yogurt.

Add in chicken, garlic powder, light cheese, broccoli, onion, and salt and pepper.

Spoon about 2 tablespoons of chicken mixture into the center of rectangle. Fold each corner over the center of filling.

Press together to cover filling entirely. Shape into a ball. Repeat with the remaining sections.

(Be sure you press together the sides well so your filling wont ooze out.)

Place chicken pillows on the parchment lined cookie sheet.

Using a, brush the tops of each pillow with melted light butter. Sprinkle each chicken pillow evenly with breadcrumbs.

Bake for 15-18 minutes or until golden brown.

 

 

Dough Ingredients:

  • 1 cup self rising flour ( I use Gold Medal)
  • 1 cup nonfat plain Greek yogurt

Filling Ingredients:

  • 1 cup chicken, cooked and shredded
  • 4 ounces light cream cheese, softened
  • 1/2 cup frozen, thawed or fresh chopped broccoli
  • 1/4 cup nonfat plain or Greek yogurt
  • 1/4 cup light cheddar cheese ( I use Trader Joe’s light 3 cheese blend)
  • 1 tsp. garlic powder
  • 1 tsp. dried, minced onion
  • Salt and Pepper, to taste

Topping Ingredients:

  • 1 Tbsp. Land o’ Lakes light butter made with canola oil or any light butter, melted
  • 1/8 cup Italian style breadcrumbs ( I use Great Value)

Directions:

  1. Preheat oven to 350 degrees. Line a cookie sheet with parchment paper and set aside.
  2. In a medium mixing bowl, combine flour and 1 cup Greek yogurt. Stir until well combined.
  3. Sprinkle a little extra flour on the tabletop or whatever surface you plan on using to knead the dough.
  4. Place the dough ball on top of flour and knead with your hands. If it sticks to your hands, sprinkle a little extra flour on it. Knead for about 3-4 times, until it’s a pliable dough.
  5. Separate the dough into 4 equal sections. On the parchment-lined cookie sheet, using a pastry roller (be sure to spray your roller with non stick cooking spray to keep the dough from sticking) roll each section of dough into a rectangle shape and until it’s about 1/4″ thick.
  6. Repeat for next 3 sections. Set aside.
  7. In a small mixing bowl, mix together the softened cream cheese, 1/4 cup nonfat Greek yogurt. Add in chicken, garlic powder, light cheese, broccoli, onion, and salt and pepper.
  8. Spoon about 2 tablespoons of chicken mixture into the center of rectangle. Fold each corner over the center of filling.
  9. Press together to cover filling entirely. Shape into a ball. Repeat with the remaining sections. (Be sure you press together the sides well so your filling wont ooze out.)
  10. Place chicken pillows on the parchment lined cookie sheet.
  11. Using a, brush the tops of each pillow with melted light butter. Sprinkle each chicken pillow evenly with breadcrumbs.
  12. Bake for 15-18 minutes or until golden brown. Add chicken gravy on top for additional points

 

Servings: Makes 4 Broccoli and Chicken Pillows

GREEN: 8 Smartpoints per serving

BLUE: 7 Smartpoints per serving

PURPLE: 7 Smartpoints per serving

 

 

Yield: 4

Broccoli Chicken Pillows

Broccoli Chicken Pillows

These Broccoli Chicken Pillows are made with the two ingredient dough. They will become a family favorite –simple to make and super delicious!

Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes

Ingredients

  • Dough Ingredients:
  • 1 cup self rising flour ( I use Gold Medal)
  • 1 cup nonfat plain Greek yogurt
  • Filling Ingredients:
  • 1 cup chicken, cooked and shredded
  • 4 ounces light cream cheese, softened
  • 1/2 cup frozen, thawed or fresh chopped broccoli
  • 1/4 cup nonfat plain or greek yogurt
  • 1/4 cup light cheddar cheese ( I use Trader Joe's light 3 cheese blend)
  • 1 tsp. garlic powder
  • 1 tsp. dried, minced onion
  • Salt and Pepper, to taste
  • Topping Ingredients:
  • 1 Tbsp. Land o' Lakes light butter made with canola oil or any light butter, melted
  • 1/8 cup Italian style breadcrumbs ( I use Great Value)

Instructions

  1. Preheat oven to 350 degrees. Line a cookie sheet with parchment paper and set aside.
  2. In a medium mixing bowl, combine flour and 1 cup Greek yogurt. Stir until well combined.
  3. Sprinkle a little extra flour on the tabletop or whatever surface you plan on using to knead the dough.
  4. Place the dough ball on top of flour and knead with your hands. If it sticks to your hands, sprinkle a little extra flour on it. Knead for about 3-4 times, until it's a pliable dough.
  5. Separate the dough into 4 equal sections. On the parchment-lined cookie sheet, using a pastry roller (be sure to spray your roller with non stick cooking spray to keep the dough from sticking) roll each section of dough into a rectangle shape and until it's about 1/4" thick.
  6. Repeat for next 3 sections. Set aside.
  7. In a small mixing bowl, mix together the softened cream cheese, 1/4 cup nonfat Greek yogurt. Add in chicken, garlic powder, light cheese, broccoli,onion, and salt and pepper.
  8. Spoon about 2 tablespoons of chicken mixture into the center of rectangle. Fold each corner over the center of filling.
  9. Press together to cover filling entirely. Shape into a ball. Repeat with the remaining sections. (Be sure you press together the sides well so your filling wont ooze out.)
  10. Place chicken pillows on the parchment lined cookie sheet.
  11. Using a basting brush, brush the tops of each pillow with melted light butter. Sprinkle each chicken pillow evenly with breadcrumbs.
  12. Bake for 15-18 minutes or until golden brown.

Servings: Makes 4 Broccoli and Chicken Pillows/ 7 Freestyle smart points per pillow

marie johson

Tuesday 14th of April 2020

Gonna make this soon !! So love such recipes:)

Lindsay Kehl

Tuesday 14th of April 2020

Hi Marie

Thank YOU! You are so incredibly sweet! I appreciate the time you take to write your reviews on my website!

It truly means the world to me!

Have a wonderful week!

Linds

Pita

Monday 3rd of December 2018

Hi! I have a question on this recipe, did you use fat free cream cheese or light cream cheese (neufchadel) cheese

Lindsay Kehl

Monday 3rd of December 2018

I use light cream cheese. It melts and taste better in my opinion. But you can use FF if you'd like.

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