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Soft cream cheese chicken croissants are comfort food at its finest and always disappear fast at my family’s table. These flaky, golden pastries wrap up a creamy chicken mixture in just the right amount of buttery dough for an easy yet impressive dinner or party treat.
The first time I made these, my oldest requested them for every birthday after that. Now I double the recipe because leftovers barely last through lunch.
Ingredients
- Shredded chicken: Brings protein and heartiness. Use rotisserie or homemade for best texture
- Cream cheese: Softens to a rich filling. Choose name brands for smoothest results
- Green onions: Add mild crunch and a fresh bite. Look for perky, bright green stems
- Bell pepper: Brings color and a touch of sweetness. Red or yellow peppers work too
- Salt and pepper: Seasons everything. Freshly cracked black pepper is best
- Butter: Gives the stuffing creaminess. Let it come to room temp for easier mixing
- Milk: Loosens the filling just enough for easy scooping. Whole milk keeps it rich
- Refrigerated croissant dough: Forms the golden crust. Go for buttery style if available
- Egg: For brushing gives a shiny brown top. This is optional but always worth the extra effort
Step-by-Step Instructions
- Prepare the Filling:
- Blend softened cream cheese and butter with a spoon until mostly smooth. Stream in the milk and work the mixture until lumps are mostly gone. Fold in shredded chicken, diced green onions, bell pepper, salt, and pepper. Stir well so everything gets coated.
- Prep the Dough:
- Open croissant dough and unroll it on a clean cutting board. The dough is scored for triangles but gently press seams together using your fingers to create four big rectangles per can.
- Fill and Shape:
- Spoon about a quarter cup of the filling onto the center of each rectangle. Pull corners of dough up over filling and pinch tightly so no gaps remain.
- Add Egg Wash:
- Crack the egg into a small bowl. Whisk vigorously with a fork until combined. Brush a light layer over each pastry for glossy color.
- Bake:
- Transfer filled croissants to a parchment lined baking sheet. Bake at 350F for around 14 minutes. The croissants should puff and turn golden all over.
- Cool and Serve:
- Let croissants cool for two to three minutes out of the oven. Serve while still warm and flaky.
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Cream cheese is my favorite part for its tanginess and melt in your mouth texture. My dad always sneaks a spoonful of the warm filling before I’ve even finished shaping the croissants just to taste if it’s just right.
How to Store Leftovers
Let the pastries cool completely before storing. I always keep them in an airtight container in the fridge and they last up to three days. For longer storage, freeze individually wrapped croissants and simply reheat them in the oven—this keeps their crust crisp instead of soggy.
Ingredient Swaps to Try
You can swap the chicken with turkey for post holiday leftovers or use canned tuna for a fun twist. Cream cheese can be replaced by half ricotta and half shredded mozzarella for something extra gooey. Fresh herbs like dill or parsley add bright flavor if you have them handy. Sometimes I toss in leftover roasted veggies and it is always a hit.
Serving Ideas
These are a meal on their own but my crowd loves them with a simple side salad or a warm bowl of soup. For a brunch party, set these out on a platter with a fruit tray and berry jam so everyone can build their own plates. They also pair well with spicy tomato salsa if you want a kick.
A Bit of Recipe History
Crescent roll stuffed pastries are a classic American weeknight shortcut, inspired by French croissant technique but using convenience dough. The combination with creamy chicken filling grew in popularity during the eighties and nineties as families looked for cozy dishes they could prep ahead and bake fresh for dinner guests or hungry kids.
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Serve these tender croissants fresh from the oven and watch them vanish. It’s a weeknight recipe that feels like a special treat every single time.
Common Questions
- → What type of croissants work best?
Refrigerated tube croissant dough is recommended for convenience and consistent flakiness.
- → Can cooked chicken breast be used instead of shredded chicken?
Yes, finely diced or shredded cooked chicken breast works well for the creamy filling.
- → How do I keep croissants from leaking?
Pinch dough seams securely and avoid overfilling to prevent filling from spilling during baking.
- → Are there substitutions for cream cheese?
Neufchâtel, ricotta, or a soft goat cheese can be used for a different but similar texture.
- → What sides pair well with these croissants?
They pair nicely with fresh salads, roasted vegetables, or light soups for a complete meal.