Chicken Cream Cheese Croissants are a savory, buttery comfort food that combines flaky pastry with a creamy, seasoned filling. Perfect for a cozy weeknight dinner or indulgent lunch.
These irresistible stuffed croissants are baked golden and crisp on the outside, while the inside oozes with a warm, cheesy chicken mixture that’s full of flavor and texture.
Main Ingredients for Chicken Cream Cheese Croissants
- Shredded Chicken – The heart of the filling, tender and savory, perfectly soaking up the creamy mix.
- Cream Cheese – Softened to a smooth texture, it adds a luscious richness and binds the ingredients together.
- Croissants (Refrigerated Dough) – Buttery and flaky, they create the perfect shell to encase the creamy filling.
- Green Onions – Mild and fresh, they add a subtle sharpness that lifts the dish.
- Bell Pepper – Offers a slight crunch and natural sweetness, balancing the creaminess.
- Butter – Enhances richness and helps the filling meld into a luxurious bite.
- Milk – Softens the mixture slightly, ensuring the filling stays moist and smooth.
Let’s Make It! How to Assemble Chicken Cream Cheese Croissants
Start by blending softened cream cheese with butter until smooth, then stir in a splash of milk for a soft, creamy texture. Fold in the shredded chicken, chopped green onions, diced bell pepper, and season with salt and pepper.
Next, lay out your refrigerated croissant dough and form four rectangles by pinching the precut triangles together. Place a generous scoop of the filling in the center of each and fold the corners over to seal.
If you like a glossy, golden finish, brush the tops with a beaten egg before baking. Pop them in the oven at 350°F and bake until puffed and beautifully golden.
Pro Tips and Tasty Twists
To boost the flavor, try mixing in shredded Parmesan or smoky bacon bits into the filling. For a spicier kick, add a pinch of cayenne or a few chopped jalapeños.
These croissants are incredibly adaptable. Swap the chicken for turkey or ham, or use leftover rotisserie chicken to cut down prep time. For extra depth, try roasting the bell peppers before mixing them in.
Let the croissants rest for 5 minutes after baking—this keeps the filling intact and prevents burns from the hot cheese interior.
Keeping Croissants Fresh: Storing & Reheating Tips
Leftover croissants should be cooled completely before storing in an airtight container in the fridge for up to three days. To reheat, place them in a 300°F oven for 8–10 minutes to restore their flaky texture.
For longer storage, freeze baked croissants individually wrapped in foil, then reheat from frozen at 350°F for about 15–20 minutes. Avoid microwaving as it can make the pastry soggy.
Chicken Cream Cheese Croissants
Ingredients
- ¼ cup diced bell pepper
- 2 tablespoons milk
- 2 cups shredded chicken see method below
- 2 pop cans of croissant dough
- 1 egg beaten (optional)
- ½ teaspoon salt
- ¼ teaspoon pepper
- 8 oz cream cheese softened
- 1 bunch green onions finely chopped
- 2 tablespoons butter softened
Instructions
- Preheat the oven to 350°F. In a mixing bowl, thoroughly blend the softened cream cheese with the butter. Stir in the milk; note that the mixture may remain slightly lumpy if the cream cheese is not completely softened. Fold in the shredded chicken, chopped green onions, diced bell pepper, salt, and pepper. Mix well to incorporate all ingredients evenly.
- Unroll one can of croissant dough onto a flat surface. Each croissant section is pre-cut; press the seams together with your fingers to form four rectangular shapes from the eight sections.
- Spoon approximately ¼ cup of the prepared filling into the center of each rectangle. Bring the corners up and pinch them securely to seal the filling inside.
- If using, beat the egg in a small bowl and brush the tops of each croissant for a glossy, golden finish.
- Place the filled croissants on a baking sheet and bake for 13 to 15 minutes, or until golden brown. Remove from oven and serve warm.
How to Make Shredded Chicken
- Pour 1 cup of water or chicken broth into the bottom of an Instant Pot or pressure cooker. Position 2 chicken breasts on a trivet inside the pot. Season the chicken with salt, pepper, and crushed garlic. Secure the lid and ensure the pressure valve is sealed. Cook on the Manual (Pressure Cook) setting on High for 18 minutes. Allow a natural pressure release for 20 minutes. Remove the chicken and shred using two forks. Use immediately or freeze for later.
