Chicken and Mushroom Croissant is something I often find myself whipping up, especially during the cooler months. It’s a comforting dish, perfect for a cozy dinner, and the flaky pastry with the creamy filling is just a win-win.

Recipe Overview: Chicken and Mushroom Croissant

This dish features a creamy chicken and mushroom filling nestled inside golden, buttery croissants.

It’s savory, comforting, and satisfying. The filling is rich and flavorful, balanced by the light, airy texture of the croissants.

It’s perfect as a main course for dinner or even a hearty lunch. You could serve it with a simple green salad or some roasted vegetables to round out the meal.

I also love this recipe because it’s relatively quick to put together. It’s a perfect choice when you crave something home-cooked but don’t want to spend hours in the kitchen.

And the best part is, that it’s customizable! You can easily swap out ingredients to suit your taste.

Detailed Ingredients for the 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.
Cooked Chicken: 2 cups, shredded or diced. Leftover roasted chicken works great here, or you can quickly cook some chicken breasts.
Mushrooms: 8 ounces, sliced. I usually use cremini mushrooms, but white button mushrooms or even a mix of wild mushrooms would be delicious.
Butter: 2 tablespoons. This is for sautéing the mushrooms and creating the base for our creamy sauce.
All-Purpose Flour: 2 tablespoons. This will thicken the sauce.
Chicken Broth: 1 cup. Use low-sodium broth so you can control the saltiness of the dish.
Milk: 1/2 cup. I prefer whole milk for a richer sauce, but you can use 2% if you like.
Cream Cheese: 4 ounces, softened. This adds extra creaminess and a slight tang to the filling.
Garlic Powder: 1 teaspoon.
Onion Powder: 1/2 teaspoon.
Dried Thyme: 1/2 teaspoon. You can also use fresh thyme, just use about a tablespoon, chopped.
Salt and Black Pepper: To taste.
Fresh Parsley: 2 tablespoons, chopped (optional, for garnish).

Ingredient Notes and Substitutions:

For a vegetarian option, you can substitute the chicken with extra mushrooms or another protein source like cooked lentils or chickpeas.
If you don’t have cream cheese, you can use sour cream or even a bit of heavy cream.
Feel free to add other vegetables to the filling, such as diced bell peppers, spinach, or peas.

Step-by-Step Instructions: Chicken and Mushroom Croissant

Let’s get cooking! Here’s how to make these flavorful pastries:

Prepare the Croissants: Carefully slice each croissant horizontally, almost all the way through, like you’re making a sandwich. Set them aside.
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 browned, about 5-7 minutes. They should release their moisture and turn a nice golden color.
Make the Sauce: Sprinkle the flour over the cooked mushrooms and stir constantly for about a minute. This will create a roux, which will help thicken the sauce.
Add Liquids: Gradually pour in the chicken broth and milk, stirring continuously to prevent lumps from forming. Keep stirring until the sauce begins to thicken, which should take about 2-3 minutes.
Incorporate Cream Cheese: Add the softened cream cheese, garlic powder, onion powder, thyme, salt, and pepper to the sauce. Stir until the cream cheese is fully melted and incorporated, and the sauce is smooth and creamy.
Combine Chicken and Sauce: Add the shredded or diced cooked chicken to the sauce. Stir well to combine everything evenly. The chicken should be nicely coated in the creamy mushroom sauce.
Fill the Croissants: Carefully spoon the chicken and mushroom mixture into each sliced croissant. Don’t overfill them, or the filling might spill out during baking.
Bake: Place the filled croissants on a baking sheet lined with parchment paper. Bake in a preheated oven at 375°F (190°C) for 10-12 minutes, or until the croissants are golden brown and heated through. The filling should be bubbly. Keep an eye on them to ensure they don’t over-brown.
Garnish and Serve: Remove the croissants from the oven and let them cool slightly. If desired, sprinkle with fresh chopped parsley before serving.

Variations & Tips for Making the Perfect Chicken and Mushroom Croissant

Spice it Up: Add a pinch of red pepper flakes to the sauce for a little heat.
Add Cheese: Sprinkle some shredded cheese, like Gruyere or Swiss, on top of the filling before baking for extra cheesy goodness.
Make Ahead: You can prepare the chicken and mushroom filling a day or two in advance and store it in the refrigerator. When you’re ready to serve, simply fill the croissants and bake.
Storage: Leftover filled croissants can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating: To reheat, bake in a 350°F (175°C) oven for about 5-7 minutes, or until heated through. You can also microwave them, but the croissants might lose some of their crispiness.
Serving Suggestions: Pair these delicious pastries with a light salad, a cup of 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, parchment paper (optional), mixing bowls, whisk.

Chicken and Mushroom Croissant

Creamy chicken and mushroom filling nestled inside golden, buttery croissants. Savory, comforting, and satisfying.

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Prep Time 15

Cook Time 20

Total Time 35

Course Main Dish

Cuisine American

Servings 6 servings

Calories 500 kcal

Ingredients

6 large croissants
2 cups cooked chicken shredded or diced
8 ounces mushrooms sliced
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup chicken broth
1/2 cup milk
4 ounces cream cheese softened
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon dried thyme
Salt and black pepper to taste
2 tablespoons fresh parsley chopped (optional, for garnish)

Instructions

Carefully slice each croissant horizontally, almost all the way through, like you're making a sandwich. Set them aside.
Melt the butter in a large skillet over medium heat. Add the sliced mushrooms and cook, stirring occasionally, until they're softened and browned, about 5-7 minutes.
Sprinkle the flour over the cooked mushrooms and stir constantly for about a minute.
Gradually pour in the chicken broth and milk, stirring continuously to prevent lumps from forming. Keep stirring until the sauce begins to thicken, which should take about 2-3 minutes.
Add the softened cream cheese, garlic powder, onion powder, thyme, salt, and pepper to the sauce. Stir until the cream cheese is fully melted and incorporated, and the sauce is smooth and creamy.
Add the shredded or diced cooked chicken to the sauce. Stir well to combine everything evenly.
Carefully spoon the chicken and mushroom mixture into each sliced croissant.
Place the filled croissants on a baking sheet lined with parchment paper. Bake in a preheated oven at 375°F (190°C) for 10-12 minutes, or until the croissants are golden brown and heated through.
Remove the croissants from the oven and let them cool slightly. If desired, sprinkle with fresh chopped parsley before serving.