Prep Time: 15 mins | Cook Time: 15 mins | Total Time: 33 mins | Servings: 8
Stuffed inside a buttery pie crust, these Cream Cheese Chicken Croissants have always been in a special place in our hearts. Easy to make, incredibly good, and the best pastry you can make in a cinch!
Ingredients
1 bunch of Green Onions
¼ c. Bell Pepper, Chopped and diced
2 c. Shredded Chicken
1 8-ounces Cream Cheese, softened
2 Pop Cans Croissants
2 tbsp Butter, softened
2 tbsp Milk
1 Egg – optional
½ tsp Salt
¼ tsp Pepper
How to make Cream Cheese Chicken Croissants
Step 1: Prepare the oven. Preheat it to 350 degrees F.
Step 2: Place the cream cheese and butter in a bowl. Mix well, then add the milk followed by the shredded chicken, diced green onions, diced green bell pepper, salt, and pepper. Mix well until blended.
Step 3: Unroll one tube of Croissants on a cutting board. Pinch the cut lines together using your fingers to make 4 rectangles.
Step 4: In the middle of each rectangle, place 1/4 c. of the mixture. Bring the corners together and pinch to seal.
Step 5: Whisk an egg in another bowl. Over the croissant, brush the egg wash. (optional)
Step 6: Place in the preheated oven and bake for about 13 to 15 minutes or until golden brown. Take the dish out of the oven when done and serve the Cream Cheese Chicken Croissants immediately.
For the Shredded Chicken:
Step 7: In the bottom of an Instant Pot or Pressure cooker, add 1 c. water or chicken broth. On the trivet, add the chicken breasts and season with salt and pepper along with crushed garlic.
Step 8: Close and seal the lid. Set to cook for 18 minutes on Manual (High).
Step 9: Let a 20-minute Natural Release of pressure after the cooking time is up.
Step 10: Take the chicken breasts out of the pot and shred them using two forks.
Step 11: Serve or freeze for later.
Cream Cheese Chicken Croissants
Ingredients
- 1 bunch of Green Onions
- ¼ c. Bell Pepper Chopped and diced
- 2 c. Shredded Chicken
- 1 8- ounces Cream Cheese softened
- 2 Pop Cans Croissants
- 2 tbsp Butter softened
- 2 tbsp Milk
- 1 Egg - optional
- ½ tsp Salt
- ¼ tsp Pepper
Instructions
- Step 1: Prepare the oven. Preheat it to 350 degrees F.
- Step 2: Place the cream cheese and butter in a bowl. Mix well, then add the milk followed by the shredded chicken, diced green onions, diced green bell pepper, salt, and pepper. Mix well until blended.
- Step 3: Unroll one tube of Croissants on a cutting board. Pinch the cut lines together using your fingers to make 4 rectangles.
- Step 4: In the middle of each rectangle, place 1/4 c. of the mixture. Bring the corners together and pinch to seal.
- Step 5: Whisk an egg in another bowl. Over the croissant, brush the egg wash. (optional)
- Step 6: Place in the preheated oven and bake for about 13 to 15 minutes or until golden brown. Take the dish out of the oven when done and serve the Cream Cheese Chicken Croissants immediately.
- For the Shredded Chicken:
- Step 7: In the bottom of an Instant Pot or Pressure cooker, add 1 c. water or chicken broth. On the trivet, add the chicken breasts and season with salt and pepper along with crushed garlic.
- Step 8: Close and seal the lid. Set to cook for 18 minutes on Manual (High).
- Step 9: Let a 20-minute Natural Release of pressure after the cooking time is up.
- Step 10: Take the chicken breasts out of the pot and shred them using two forks.
- Step 11: Serve or freeze for later.
