Description
Delicious and creamy Chicken Cream Cheese Croissants filled with shredded chicken, cream cheese, green onions, and bell peppers, baked to golden perfection. A perfect savory treat for breakfast, lunch, or snacks.
Ingredients
Scale
Filling Ingredients
- 2 Cups Shredded Chicken
- 1 8oz Cream Cheese, softened
- 1 bunch Green Onions, diced
- ¼ cup Bell Pepper, chopped and diced
- ½ teaspoon Salt
- ¼ teaspoon Pepper
- 2 tablespoon Butter, softened
- 2 tablespoon Milk
Pastry
- 2 Pop Cans Croissants (8 croissants each, precut)
Optional
- 1 Egg (for egg wash)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the croissants.
- Prepare Filling: In a bowl, combine softened cream cheese and butter until blended, then add milk. The mixture may be slightly chunky if the cream cheese isn’t fully softened, which is okay. Add shredded chicken, diced green onions, diced bell pepper, salt, and pepper. Mix everything thoroughly to combine.
- Prepare Croissant Dough: On a clean cutting board, unroll one tube (can) of croissants. The dough is precut; pinch together the cut lines with your fingers to form 4 rectangles out of the original 8 croissants.
- Fill Croissants: Place approximately ¼ cup of the chicken cream cheese mixture in the center of each croissant rectangle. Fold the corners up and pinch them together tightly to close and seal the filling inside.
- Apply Egg Wash (Optional): In a small bowl, whisk the egg and lightly brush the egg wash over each filled croissant to give them a golden and glossy finish when baked.
- Bake: Place the croissants on a lined baking sheet and bake in the preheated oven for 13-15 minutes or until they turn golden brown and puff up.
- Serve: Remove from oven and serve warm. Enjoy your creamy chicken stuffed croissants!
- How to Make Shredded Chicken: Place 1 cup of water or chicken broth at the bottom of an Instant Pot or pressure cooker. Add 2 chicken breasts on a trivet and season with salt, pepper, and crushed garlic. Close the lid, set the valve to closed, and cook on high pressure for 18 minutes. Allow a natural release for 20 minutes, then remove chicken and shred with forks. Use immediately or freeze for later.
Notes
- You can add ½ cup shredded Parmesan cheese or ⅓ cup bacon bits to the filling for extra flavor.
- This recipe is versatile and perfect for using leftover shredded chicken or freshly cooked chicken.
- Brush croissants with egg wash for a richer, golden finish, or skip for a lighter crust.
- Tag us @devourdinner or use #devourdinner if you try this recipe! Feel free to leave a comment and rating.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Snack, Appetizer
- Method: Baking, Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 croissant
- Calories: 297 kcal
- Sugar: 1 g
- Sodium: 223 mg
- Fat: 6 g
- Saturated Fat: 3 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 1 g
- Protein: 10 g
- Cholesterol: 55 mg
Keywords: Chicken Cream Cheese Croissants, Savory Croissants, Chicken Croissant Recipe, Cream Cheese Filling, Easy Croissant Snack
