Description
Delicious and creamy Chicken Cream Cheese Croissants filled with shredded chicken, cream cheese, fresh vegetables, and baked to golden perfection. Ideal as a savory snack, appetizer, or light meal that combines flaky croissants with a rich and flavorful filling.
Ingredients
Scale
Filling
- 2 Cups Shredded Chicken (see recipe below)
- 1 8oz Cream Cheese, softened
- 2 tablespoon Butter, softened
- 2 tablespoon 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 the oven to 350°F (175°C) to prepare for baking the croissants.
- Make Filling: In a mixing bowl, blend the softened cream cheese and butter until smooth. Add the milk and mix well; the mixture may be slightly chunky if the cream cheese is not fully softened, which is fine. Stir in the shredded chicken, green onions, diced bell pepper, salt, and pepper until well combined.
- Prepare Croissants: On a clean cutting board, unroll one tube of croissants. Press the perforated edges together to form 4 rectangular sections from the 8 crescent rolls.
- Fill Croissants: Spoon approximately ¼ cup of the chicken and cream cheese filling onto the center of each rectangle. Fold the corners toward the center and pinch firmly to seal the filling inside.
- Apply Egg Wash: In a small bowl, whisk the egg. Using a pastry brush, lightly coat each filled croissant with the beaten egg. This step is optional but recommended for a beautiful golden finish.
- Bake: Place the filled croissants on a baking sheet lined with parchment paper or a silicone mat. Bake in the preheated oven for 13-15 minutes, or until the croissants are puffed up and golden brown.
- Serve: Remove the croissants from the oven and allow to cool slightly before serving warm.
- 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 inside the pot. Season with salt, pepper, and crushed garlic. Secure the lid and ensure the pressure valve is closed. Cook on High pressure for 18 minutes, then allow a natural pressure release for 20 minutes. Remove chicken and shred using two forks. Use immediately or freeze for later use.
Notes
- Customize the filling by adding ½ cup shredded Parmesan cheese for extra flavor.
- Add ⅓ cup bacon bits for a smoky and savory twist.
- Egg wash is optional but helps achieve a shiny, golden crust on the croissants.
- Shredded chicken can be prepared ahead and frozen to save time.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Snack, Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 croissant
- Calories: 320
- Sugar: 2 g
- Sodium: 430 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.2 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 15 g
- Cholesterol: 70 mg
Keywords: Chicken Cream Cheese Croissants, Stuffed Croissants, Savory Croissants, Easy Chicken Snacks, Cream Cheese Filling
