Enchanted Chicken Recipe

Wilt spinach

Heat a medium skillet over medium heat, add 1 teaspoon neutral oil or a small pat of butter (not counted separately). Add the baby spinach and cook, stirring, until just wilted, about 1–2 minutes. Remove spinach to a bowl and squeeze out excess moisture. Chop coarsely and set aside.

Make cheese sauce

In the same skillet, melt 2 tablespoons unsalted butter over medium-low heat. Add 1 tablespoon flour and whisk continuously for 30–45 seconds to form a roux (cook until lightly bubbly but not brown). Slowly whisk in 3/4 cup whole milk, smoothing lumps. Bring to a gentle simmer while whisking until the mixture thickens, about 2–3 minutes.

Finish sauce with cheeses

Reduce heat to low and add 4 oz softened cream cheese, whisking until fully incorporated and smooth. Stir in 1/2 cup shredded sharp cheddar and 1/2 cup shredded mozzarella until melted. Taste and season with 1/2 tsp salt, 1/4 tsp black pepper, and 1 tsp lemon juice. If sauce is too thick, add up to 1–2 tablespoons more milk to reach a spreadable consistency.

Combine filling

Add 2 cups cooked shredded chicken, 1/2 cup buffalo sauce, wilted/chopped spinach, and 2 tsp minced garlic to the cheese sauce. Stir over low heat until everything is warmed and evenly coated, 1–2 minutes. Adjust buffalo sauce to taste (add more for more heat). Fold in 1 tablespoon chopped fresh chives, if using. Remove from heat and let the mixture cool 8–10 minutes so it’s warm but not piping hot for filling the pastry.

Prepare oven and sheets

Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone mat. Have an egg and 1 tsp milk or water ready to make an egg wash.

Roll and portion dough

Unroll or unfold the croissant dough on a lightly floured surface. If using an 8-count sheet, separate into 8 triangles or rectangles as provided. If the dough has perforations, press seams to seal. If you prefer smaller turnovers, divide into 8–10 portions — adjust baking time slightly if smaller.

Fill croissants

Place about 1/4 to 1/3 cup of the cooled chicken-spinach-cheese filling in the wide end of each triangle, leaving a 1/2-inch border. Do not overfill (filling should be contained). Brush the exposed edges of the dough with a touch of beaten egg wash to help seal.

Fold and seal

Roll or fold the dough over the filling and seal edges by pressing with a fork or pinching with fingers. For a traditional croissant shape, roll from the wide end toward the point; for a pocket, fold over and crimp. Transfer to prepared baking sheet, spaced 1–2 inches apart.

Egg wash and finish

Whisk the egg with 1 tsp milk or water. Brush each assembled croissant lightly with egg wash. Brush a little melted butter over the tops for extra richness. Sprinkle a pinch of flaky sea salt on each if desired.

Bake

Bake in the preheated 375°F (190°C) oven for 16–20 minutes, or until golden brown and puffed. Rotate the sheet halfway through baking for even color. If filling starts to leak, place a sheet beneath to catch drips next time; a little leakage is okay.

Rest

Remove from oven and let rest on the baking sheet for 5 minutes, then transfer to a wire rack for 5 more minutes. This helps the filling set so it won’t spill when bitten.

Whisk together 1/2 cup blue cheese or ranch dressing with 1 tablespoon extra buffalo sauce and 1/2 teaspoon honey (optional) until smooth. Taste and adjust heat/sweetness. Serve alongside warm croissants for dipping.