Print

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.

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

  1. Preheat Oven: Preheat your oven to 350°F (175°C) to get ready for baking the croissants.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Cool and Serve: Remove the croissants from the oven and allow them to cool slightly before serving to enjoy the warm, creamy filling.
  8. 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

Find it online: https://spatulaqueen.com/chicken-cream-cheese-croissants-recipe/