• 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.