There’s nothing quite like the comfort of a classic pot pie, but the Chicken Pot Pie Crescent Braid Recipe takes that cozy goodness to a whole new level with its flaky, golden pastry braided to perfection around a hearty, cheesy chicken filling. This dish combines tender chicken, vibrant mixed veggies, and creamy cheddar in an irresistibly easy-to-make crescent roll braid that’s both stunning on the table and delicious with every bite. Whether you’re feeding family or impressing guests, this recipe is a guaranteed winner that feels special without the fuss.
Ingredients You’ll Need
The beauty of the Chicken Pot Pie Crescent Braid Recipe lies in its simplicity and how each ingredient plays a key role in delivering flavor, texture, and color. From the savory cream of chicken soup bringing creamy richness to the crisp feta wraps offering buttery crunch, these essentials create a fabulous balance.
- 2 cups cooked chicken: The star protein, shredded or diced for easy spooning into the braid.
- 1 cup frozen mixed vegetables (thawed): Adds color, nutrition, and a gentle sweetness to every bite.
- 1/2 cup cream of chicken soup: The secret to creamy, comforting filling that binds everything together.
- 1/2 cup shredded cheddar cheese: Melts perfectly for gooey, savory pockets throughout.
- 1/4 tsp garlic powder: A subtle kick that enhances the overall flavor.
- 1/4 tsp onion powder: Adds depth and warmth without overpowering the dish.
- Salt and pepper to taste: Essential seasoning for a well-balanced filling.
- 1 tube (8 oz) refrigerated crescent roll dough: The flaky, buttery braid’s foundation, easy to work with and bakes golden.
- 1 egg (beaten, for egg wash): Gives the braid that gorgeous glossy shine when baked.
- 1 tbsp chopped fresh parsley (optional): A bright, fresh garnish that adds a pop of green and freshness.
How to Make Chicken Pot Pie Crescent Braid Recipe
Step 1: Preheat and Prepare Filling
Start by preheating your oven to 375 degrees Fahrenheit to get it ready for baking. While waiting, mix the cooked chicken, thawed mixed veggies, cream of chicken soup, shredded cheddar, and seasonings in a large bowl. This filling is flavorful, creamy, and ready to be wrapped up in the crescent dough, making sure each component shines.
Step 2: Prepare the Crescent Dough
Unroll the crescent roll dough on a parchment-lined baking sheet and gently press the seams together to form one large rectangle. This creates a sturdy base for the filling and makes it easy to braid. Using a sharp knife or pizza cutter, cut slits about one inch apart along both long sides, leaving the center third whole—this is where your delicious filling will go.
Step 3: Assemble the Braid
Spoon the chicken mixture evenly down the center of the dough rectangle. Now comes the fun part: folding the strips over the filling in an alternating fashion, just like braiding hair. Be sure to tuck the ends under to seal in all the goodness, which helps keep the filling from leaking out as it bakes.
Step 4: Brush and Bake
Brush the entire braid generously with the beaten egg wash, which will help the dough brown beautifully and develop a lovely glossy finish. Place the braid in the preheated oven and bake for about 20 to 25 minutes, or until golden brown and cooked through. Once done, let it rest for five minutes before slicing — patience pays off for that perfect serving.
How to Serve Chicken Pot Pie Crescent Braid Recipe
Garnishes
A sprinkle of fresh chopped parsley not only adds a vibrant pop of color but also a refreshing note that lightens the hearty filling. You can also consider a dash of freshly cracked black pepper or a pinch of paprika for a little flair.
Side Dishes
This chicken pot pie crescent braid pairs wonderfully with crisp green salads, steamed green beans, or even a simple bowl of tomato soup. These sides bring balance through contrast in texture and flavor, rounding out the meal beautifully.
Creative Ways to Present
For entertaining, serve the braid sliced into individual servings on a wooden board with small bowls of dipping sauces like ranch, honey mustard, or a spicy aioli. It also makes a fantastic potluck dish because it looks as good as it tastes, inviting everyone to dig in and share.
Make Ahead and Storage
Storing Leftovers
Leftovers can be stored in an airtight container in the refrigerator for up to three days. Keep the braid wrapped well to maintain the dough’s freshness and prevent it from drying out.
Freezing
If you want to prep ahead of time, the assembled braid can be frozen before baking. Wrap it tightly in plastic wrap and then foil, then freeze for up to two months. Bake it straight from frozen, adding a few extra minutes to the cooking time for best results.
Reheating
Reheat leftovers in a moderate oven at 350 degrees Fahrenheit for about 10 to 15 minutes to crisp up the crust once again. Avoid the microwave if possible to preserve the braid’s flaky texture and delicious golden color.
FAQs
Can I use rotisserie chicken for the Chicken Pot Pie Crescent Braid Recipe?
Absolutely! Rotisserie chicken is a fantastic shortcut that adds great flavor and saves time. Just shred it and follow the recipe as usual.
What vegetables work best in this braid?
Frozen mixed vegetables like peas, carrots, and corn are perfect because they add sweetness, texture, and color. You can customize with fresh veggies if preferred, but be sure to cook them if needed to avoid excess moisture.
Can I make this recipe dairy-free?
Yes! Swap out the cheddar cheese for a dairy-free cheese alternative and use a dairy-free cream of chicken soup or a simple béchamel made with plant milk. The crescent dough may contain butter, so check ingredients based on your dietary needs.
Is the crescent dough the only type of dough I can use?
While crescent dough is ideal for its ease and flavor, puff pastry sheets or homemade pie dough can also work. Just adjust baking times accordingly and be mindful of how thin each dough rolls out.
How to make sure the braid doesn’t leak during baking?
Make sure to tuck in the ends snugly and fold the strips tightly over the filling. Using a thick filling without too much liquid also helps keep everything inside. A careful egg wash seals the dough further, preventing leaks.
Final Thoughts
Honestly, the Chicken Pot Pie Crescent Braid Recipe is a gem you’ll want to keep on your regular dinner rotation. It’s comforting, visually stunning, and incredibly tasty, capturing all the warmth of a traditional pot pie with a fun and easy twist. Trust me, once you try this, you’ll wonder how you ever lived without it. Grab your ingredients and give it a go—you won’t regret it!
Print
Chicken Pot Pie Crescent Braid Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
This Chicken Pot Pie Crescent Braid is a delightful twist on a classic comfort food. Featuring tender cooked chicken, mixed vegetables, and creamy cheddar cheese wrapped in flaky crescent roll dough, it’s baked to a golden perfection and braided for an impressive presentation. Perfect for a quick and satisfying family dinner.
Ingredients
Filling
- 2 cups cooked chicken (shredded or diced)
- 1 cup frozen mixed vegetables (thawed)
- 1/2 cup cream of chicken soup
- 1/2 cup shredded cheddar cheese
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- Salt and pepper to taste
Dough and Topping
- 1 tube (8 oz) refrigerated crescent roll dough
- 1 egg (beaten, for egg wash)
- 1 tbsp chopped fresh parsley (optional, for garnish)
Instructions
- Preheat the Oven: Set your oven to 375°F (190°C) to ensure it reaches the perfect baking temperature while you prepare the filling.
- Make the Filling: In a large bowl, combine the cooked chicken, thawed mixed vegetables, cream of chicken soup, shredded cheddar cheese, garlic powder, onion powder, salt, and pepper. Mix until everything is evenly incorporated.
- Prepare the Dough: Unroll the crescent roll dough onto a parchment-lined baking sheet. Press the seams together gently to form one large rectangular sheet of dough.
- Cut the Dough: Using a sharp knife or pizza cutter, cut slits about 1 inch apart along both long edges of the dough, leaving the center third intact for the filling.
- Add the Filling: Spoon the chicken mixture evenly down the center section of the dough, making sure to leave room for folding.
- Braid the Dough: Fold the strips over the filling, alternating sides to create a braided pattern, then tuck the ends under to securely seal the braid.
- Apply Egg Wash: Brush the entire top of the braid with beaten egg to give the crust a beautiful golden brown finish during baking.
- Bake: Place the baking sheet in the oven and bake the braid for 20 to 25 minutes, or until the dough is cooked through and golden brown.
- Rest and Garnish: Allow the braid to rest for 5 minutes after baking. Optionally, sprinkle with chopped fresh parsley before slicing and serving.
Notes
- For a quick shortcut, use rotisserie chicken instead of cooking your own.
- Add a pinch of thyme or other herbs for enhanced flavor.
- Try a cheddar cheese blend for extra richness.
- Make sure the mixed vegetables are fully thawed to avoid excess moisture.
- Brush gently with egg wash to avoid tearing the dough while applying.
