Introduction

These Chicken Cream Cheese Croissants are a delicious and easy-to-make savory treat perfect for brunch or a cozy snack. Flaky croissants are filled with a creamy chicken mixture, baked until golden and irresistible. They bring together simple ingredients with comforting flavors.

The image shows three triangular pieces of a baked dish placed on a round wooden board on a white marbled surface. Each piece has a golden-brown, flaky crust with crimped edges and is filled with a creamy white cheese mixture that includes small green herbs. The texture of the filling looks smooth and soft, contrasting with the crispy crust. The lighting highlights the warm tones of the crust and the fresh look of the filling. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups shredded chicken (see instructions below)
2 pop cans croissants
8 oz cream cheese, softened
1 bunch green onions, diced
¼ cup bell pepper, chopped and diced
½ teaspoon salt
¼ teaspoon pepper
2 tablespoons butter, softened
2 tablespoons milk
1 egg (optional, for egg wash)

Instructions

Step 1: Preheat the oven to 350°F (175°C).
Step 2: In a bowl, blend the cream cheese and softened butter until combined. Add the milk; the mixture may be chunky if the cream cheese is not completely softened, and that is fine.
Step 3: Stir in the shredded chicken, diced green onions, diced bell pepper, salt, and pepper until evenly mixed.
Step 4: On a clean cutting board, unroll one tube of croissants. Pinch together the pre-cut lines with your fingers to form 4 large rectangles out of the 8 croissants.
Step 5: Place about ¼ cup of the chicken mixture in the center of each rectangle. Fold the corners up and pinch them tightly to seal the filling inside.
Step 6: If using, whisk the egg in a small bowl and brush the tops of each filled croissant for a shiny, golden finish.
Step 7: Bake on a baking sheet for 13-15 minutes, or until the croissants are puffed up and golden brown. Remove from the oven and serve warm.
Step 8: How to make shredded chicken: Place 1 cup water or chicken broth in the bottom of an Instant Pot or pressure cooker. Add 2 chicken breasts on a trivet, season with salt, pepper, and crushed garlic. Close the lid and set to manual high pressure for 18 minutes. Allow a natural release for 20 minutes. Remove chicken and shred with forks.

Tips & Variations

Use rotisserie chicken for a quicker option without pressure cooking.
Add a pinch of smoked paprika or cayenne for a spicy kick.
Substitute bell pepper with diced mushrooms or spinach for different flavors.
Brush with egg wash for a glossy finish, or skip it for a more rustic look.

Storage

Store leftover croissants in an airtight container in the refrigerator for up to 3 days. Reheat gently in a preheated oven at 325°F until warmed through to maintain their crispness. Avoid microwaving to keep the croissant flaky.

How to Serve

The image shows six golden brown croissants on a baking tray lined with parchment paper, each croissant with flaky, layered dough and slightly shiny surfaces. The croissants are arranged in two rows of three, with small green herb pieces sprinkled on top of each. The texture looks soft and crisp on the edges, with the inside layers visible where the dough is slightly cracked. The background is a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these ahead of time?

Yes, you can assemble the croissants and refrigerate them for a few hours before baking. For best results, bake them fresh.

Can I use frozen croissants for this recipe?

Yes, just thaw the croissants according to package instructions before unrolling and filling.

Chicken Cream Cheese Croissants Recipe

Print Recipe

★★★★★

4.6 from 132 reviews

Delicious and flaky chicken cream cheese croissants filled with a savory blend of shredded chicken, cream cheese, bell peppers, and green onions. Perfect for a comforting snack or a light meal, these croissants bake to golden perfection with a creamy, flavorful filling that combines effortless preparation with rich taste.

Author: Isabella
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Yield: 8 croissants 1x
Category: Snack
Method: Baking
Cuisine: American
Diet: Halal

Ingredients

Scale

Filling

2 Cups Shredded Chicken (see instructions below)
1 8oz Cream Cheese, softened
2 Tablespoons Butter, softened
2 Tablespoons Milk
1 bunch Green Onions, diced
¼ cup Bell Pepper, chopped and diced
½ teaspoon Salt
¼ teaspoon Pepper

Croissants

2 Pop Cans Croissants (8 croissants per can)

Optional

1 Egg, beaten (for egg wash)

Instructions

Preheat Oven: Preheat your oven to 350°F (175°C) to get ready for baking the croissants.
Prepare Filling: In a mixing bowl, combine the softened cream cheese and softened butter until blended. Add the milk, mixing well, even if the mixture remains a bit chunky due to the cream cheese texture. Then fold in the shredded chicken, diced green onions, chopped bell pepper, salt, and pepper until fully mixed.
Prepare Croissant Dough: On a clean cutting board, unroll one tube of the crescent rolls. Pinch the cut lines together with your fingers to form four larger rectangles from the original eight croissants in one tube.
Fill Croissants: Place about ¼ cup of the prepared chicken and cream cheese mixture in the center of each rectangle. Fold the corners together carefully and pinch firmly to seal the filling inside.
Apply Egg Wash (Optional): In a small bowl, whisk the egg until smooth. Use a pastry brush to lightly coat each filled croissant with the beaten egg to promote an appealing golden-brown crust during baking.
Bake: Place the filled croissants on a baking sheet and bake in the preheated oven for 13-15 minutes or until they turn golden brown and are heated through.
Cool and Serve: Remove the croissants from the oven and allow them to cool slightly before serving to enjoy the warm, creamy filling.
Make Shredded Chicken: Pour 1 cup of water or chicken broth into the bottom of an Instant Pot or pressure cooker. Place 2 chicken breasts on a trivet inside the pot. Sprinkle salt, pepper, and crushed garlic on the chicken breasts. Close the lid, ensuring the pressure valve is set to closed. Set to Manual/Pressure Cook on High for 18 minutes. After cooking, let the pressure release naturally for 20 minutes. Remove the chicken breasts and shred them using two forks. Use immediately or freeze for later.

Notes

Softening the cream cheese and butter before mixing makes blending easier but chunky mixture will still work fine.
Pinching the croissant dough properly is important to avoid leaks during baking.
The egg wash is optional but recommended for a shiny, golden finish.
Shredded chicken can be prepared in advance and stored frozen for convenience.
Use chicken broth instead of water in the Instant Pot for added flavor in the shredded chicken.
Ensure natural pressure release on the chicken for tender, juicy meat.

Keywords: chicken cream cheese croissants, baked croissants, shredded chicken recipe, savory croissants, cream cheese filling