Chicken and Mushroom Croissant is something I’ve been making for years, and it’s always a hit. It’s perfect for a cozy dinner, a fancy brunch, or even a potluck.
It’s one of those dishes that looks impressive but is surprisingly easy to put together.
And the combination of flaky croissants, creamy chicken, and earthy mushrooms? Absolutely delicious!
Recipe Overview: Chicken and Mushroom Croissant
This dish is essentially a savory, filled pastry. We’re taking buttery, flaky croissants and stuffing them with a creamy mixture of cooked chicken, tender mushrooms, and a simple, flavorful sauce.
Think of it like a sophisticated upgrade to a chicken pot pie, but way easier and faster to make. The croissants provide a wonderfully light and airy crust, contrasting perfectly with the rich and satisfying filling.
It is great served warm, straight from the oven.
You can pair it with a simple side salad or some roasted vegetables for a complete meal. It also works well as an appetizer or a brunch item.
It’s truly versatile.
Detailed Ingredients for Chicken and Mushroom Croissant
Here’s what you’ll need to make this delicious dish:
- Croissants: 6 large, store-bought croissants. You want them to be fairly sturdy so they can hold the filling. Day-old croissants work great!
- Cooked Chicken: 2 cups, shredded or diced. You can use leftover roast chicken, rotisserie chicken, or even quickly poach some chicken breasts.
- Mushrooms: 8 ounces, sliced. I like to use cremini mushrooms (sometimes called baby bellas), but white button mushrooms work just as well.
- Butter: 2 tablespoons. This is for sautéing the mushrooms and adding richness to the sauce.
- All-Purpose Flour: 2 tablespoons. This will help thicken our creamy sauce.
- Chicken Broth: 1 cup. You can use store-bought or homemade.
- Milk: 1/2 cup. I usually use whole milk for a richer sauce, but 2% works too.
- Cream Cheese: 4 ounces, softened. This adds extra creaminess and tang to the filling.
- Dried Thyme: 1/2 teaspoon. This adds a lovely, subtle herby flavor.
- Garlic Powder: 1/4 teaspoon.
- Salt and Black Pepper: To taste. Don’t be shy with the seasoning!
- Optional Garnish: Fresh parsley, chopped. A sprinkle of fresh parsley adds a pop of color and freshness.
If you don’t have cream cheese, you could substitute with a similar amount of sour cream or even a dollop of plain Greek yogurt for a slightly tangier flavor. Feel free to experiment with different types of mushrooms, too – shiitake or oyster mushrooms would be delicious.
Step-by-Step Instructions: Making the Perfect Chicken and Mushroom Croissant
Let’s get cooking! Here’s how to make these delicious croissants:
- Prepare the Croissants: Preheat your oven to 350°F (175°C). Carefully slice each croissant horizontally, almost all the way through, like you’re making a sandwich. Be gentle so you don’t tear them. Place the sliced croissants on a baking sheet.
- Sauté the Mushrooms: Melt the butter in a large skillet over medium heat. Add the sliced mushrooms and cook, stirring occasionally, until they’re softened and have released their moisture, about 5-7 minutes. They should be nicely browned.
- Make the Sauce: Sprinkle the flour over the cooked mushrooms and stir constantly for about a minute. This will cook the flour and prevent lumps in your sauce. Gradually whisk in the chicken broth, followed by the milk. Bring the mixture to a simmer, stirring frequently.
- Add the Creaminess: Reduce the heat to low. Stir in the softened cream cheese, dried thyme, garlic powder, salt, and pepper. Continue stirring until the cream cheese is fully melted and the sauce is smooth and creamy.
- Combine Chicken and Sauce: Add the shredded or diced cooked chicken to the skillet with the sauce. Stir well to combine everything. Make sure the chicken is evenly coated with the creamy mushroom sauce.
- Fill the Croissants: Carefully spoon the chicken and mushroom mixture into the sliced croissants. Don’t overfill them, or the filling will spill out.
- Bake: Bake the filled croissants in the preheated oven for 10-12 minutes, or until they’re heated through and the croissants are golden brown and crispy. Keep an eye on them to prevent burning.
- Garnish and Serve: Remove the croissants from the oven and let them cool slightly. Sprinkle with fresh parsley, if desired. Serve warm and enjoy!
Variations & Tips for the Chicken Croissant
- Add Veggies: Feel free to add other vegetables to the filling, such as diced onions, celery, or carrots. Sauté them along with the mushrooms.
- Spice it Up: Add a pinch of red pepper flakes to the sauce for a little heat.
- Make-Ahead: You can assemble the croissants ahead of time and store them in the refrigerator, covered, for up to 24 hours. Bake them just before serving.
- Storage: Leftover croissants can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat leftover croissants in a preheated 350°F (175°C) oven for about 5-7 minutes, or until heated through. You can also use a toaster oven.
- Serving Suggestions: These croissants are delicious on their own, but you can also serve them with a side salad, soup, or roasted vegetables.
Key Details
- Prep time: 15 minutes
- Cook time: 20 minutes
- Total time: 35 minutes
- Servings: 6
- Equipment you’ll need: Large skillet, baking sheet, whisk, knife
Chicken and Mushroom Croissant
Ingredients
- 6 large store-bought croissants
- 2 cups shredded or diced cooked chicken
- 8 ounces sliced mushrooms
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup chicken broth
- 1/2 cup milk
- 4 ounces softened cream cheese
- 1/2 teaspoon dried thyme
- 1/4 teaspoon garlic powder
- Salt and black pepper to taste
- Fresh parsley chopped (optional garnish)
Instructions
- Preheat oven to 350°F (175°C). Slice each croissant horizontally, almost all the way through. Place on a baking sheet.
- Melt butter in a large skillet over medium heat. Add sliced mushrooms and cook until softened and browned, about 5-7 minutes.
- Sprinkle flour over mushrooms and stir for about a minute. Gradually whisk in chicken broth, then milk. Bring to a simmer, stirring frequently.
- Reduce heat to low. Stir in softened cream cheese, dried thyme, garlic powder, salt, and pepper. Stir until cream cheese is melted and sauce is smooth.
- Add shredded or diced cooked chicken to the skillet. Stir well to combine.
- Spoon chicken and mushroom mixture into sliced croissants.
- Bake in preheated oven for 10-12 minutes, or until heated through and golden brown.
- Remove from oven, let cool slightly. Sprinkle with fresh parsley if desired. Serve warm.