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Chicken Pot Pie Crescent Braid Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4 from 42 reviews
  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 6 servings
  • Category: Main Course
  • Method: Baking
  • Cuisine: American
  • Diet: Kid-Friendly

Description

This Chicken Pot Pie Crescent Braid is a delicious and comforting twist on the classic pot pie, featuring shredded chicken, mixed vegetables, and creamy cheese filling wrapped in flaky crescent roll dough. It’s an easy-to-make dinner that combines convenience and great flavors in a visually impressive braid shape, perfect for family meals or casual gatherings.

Ingredients

Filling

  • 2 cups cooked chicken breast, shredded
  • 1 cup frozen mixed vegetables, thawed
  • 1/2 cup cream of chicken soup
  • 1/2 cup shredded cheddar cheese
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • Salt and pepper to taste

Dough

  • 1 tube refrigerated crescent roll dough (8 oz)
  • 1 egg, beaten (for egg wash)

Instructions

  1. Preheat oven and prepare baking sheet: Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
  2. Mix filling: In a medium bowl, combine shredded chicken, thawed mixed vegetables, cream of chicken soup, shredded cheddar cheese, garlic powder, onion powder, salt, and pepper. Stir until ingredients are evenly mixed.
  3. Prepare dough: Unroll the crescent roll dough onto the prepared baking sheet and press the seams together carefully to form one large rectangle without gaps.
  4. Cut dough strips: Using a sharp knife or kitchen scissors, cut slits about 1 inch apart along both long sides of the dough, leaving the middle third uncut for the filling.
  5. Add filling: Spoon the chicken mixture evenly down the center section of the dough rectangle.
  6. Braid the dough: Fold the dough strips over the filling one by one, alternating sides to create a braid pattern, and tuck in the ends to seal the filling inside.
  7. Apply egg wash: Brush the entire braid with the beaten egg to promote a golden, shiny crust during baking.
  8. Bake: Place the braid in the preheated oven and bake for 20 to 25 minutes, or until the dough is golden brown and the filling is heated through.
  9. Rest and serve: Remove from oven and let the braid rest for 5 minutes before slicing to allow the filling to set. Serve warm.

Notes

  • For convenience, use rotisserie chicken to save cooking time.
  • You can substitute cream of chicken soup with homemade cream soup or another cream-based soup to suit your taste preferences.

Find it online: https://slsrecipes.com/chicken-pot-pie-crescent-braid-recipe/