Cream Cheese Chicken Croissants

As seen in: Game Day Snacks & Appetizers: Winning Bites for Sports Gatherings

Enjoy golden croissants wrapped around a flavorful filling of soft cream cheese, tender shredded chicken, fresh green onions, and savory bell peppers. Combined with butter and a hint of milk, these croissants are easy to prepare and bake in under 20 minutes. Perfect for a quick family meal or a delightful appetizer, each bite blends creamy and flaky textures with herby, comforting flavors. Using simple ingredients and minimal prep, this dish is ideal for busy weeknights or impressive gatherings.

iamcooker.com
Refreshed on Sat, 05 Jul 2025 16:53:28 GMT
A tray of croissants with green herbs on top. Save it
A tray of croissants with green herbs on top. | iamcooker.com

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.
A wooden cutting board with four pastries on it. Save it
A wooden cutting board with four pastries on it. | iamcooker.com

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.

A plate of croissants with white filling. Save it
A plate of croissants with white filling. | iamcooker.com

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.

Cream Cheese Chicken Croissants

Flaky croissants stuffed with creamy chicken, bell pepper, and herbs, baked until perfectly golden.

Preparation
25 Mins
Cooking Duration
33 Mins
Complete Duration
58 Mins
By: sofia


Complexity: Moderate

Origin: American

Output: 8 Portions (8 filled croissant pastries)

Diet Types: ~

What You'll Need

→ Filling

01 2 cups cooked chicken breast, shredded
02 1 package (225g) cream cheese, softened
03 2 tablespoons unsalted butter, softened
04 2 tablespoons whole milk
05 1 bunch green onions, diced
06 60g bell pepper, finely diced
07 0.5 teaspoon salt
08 0.25 teaspoon ground black pepper

→ Pastry

09 2 cans ready-to-bake croissant dough

→ Finishing

10 1 large egg, beaten (optional for glaze)

→ For Preparation of Shredded Chicken

11 2 boneless, skinless chicken breasts
12 1 cup (240ml) water or chicken broth
13 Salt and pepper, to season
14 1 clove garlic, crushed

Preparation Steps

01 Step

Place 240ml of water or chicken broth in the bottom of an Instant Pot or pressure cooker. Position the trivet, then set 2 chicken breasts on top. Season with salt, pepper, and crushed garlic. Secure the lid and ensure the pressure valve is closed. Cook on manual high pressure for 18 minutes, then allow a 20-minute natural release. Shred each chicken breast with forks. Set aside 2 cups for the filling.

02 Step

Preheat oven to 175°C.

03 Step

In a large bowl, blend softened cream cheese and butter until just combined. Stir in milk. Add shredded chicken, diced green onions, bell pepper, salt, and black pepper. Mix thoroughly to evenly distribute ingredients.

04 Step

Unroll one croissant dough tube on a cutting board. Pinch perforations together to form 4 rectangles from 8 crescents. Repeat with the second tube to make 8 rectangles in total.

05 Step

Spoon approximately 60ml (1/4 cup) of filling onto the centre of each croissant rectangle. Bring the corners together and pinch to seal completely.

06 Step

In a small bowl, whisk the egg. If desired, brush the surface of each croissant with egg wash for a golden finish.

07 Step

Transfer the filled croissants to a baking sheet. Bake in the preheated oven for 13–15 minutes or until pastries are golden brown.

08 Step

Remove from oven and allow to cool briefly. Serve warm.

Additional Tips

  1. Ensure cream cheese is fully softened for easier blending and a smoother filling.
  2. Croissants can be assembled in advance and refrigerated prior to baking.
  3. For extra flavour, substitute chicken broth for water when preparing shredded chicken.

Required Equipment

  • Instant Pot or pressure cooker
  • Mixing bowls
  • Cutting board
  • Oven
  • Baking sheet
  • Forks (for shredding chicken)
  • Pastry brush

Allergen Notice

Review ingredients for possible allergens and seek professional medical advice if uncertain.
  • Contains milk and dairy products
  • Contains gluten (wheat in croissant dough)
  • Contains egg (if glaze used)

Nutritional Information (Each Portion)

Consider these values as estimates rather than definitive health guidance.
  • Energy: 298
  • Fat Content: 17 g
  • Carbohydrates: 19 g
  • Protein Content: 14 g