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Chicken Pot Pie Crescent Braid

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This Chicken Pot Pie Crescent Braid is a quick and impressive take on a comfort food classic. Creamy chicken and vegetable filling is wrapped in flaky crescent dough for a cozy, crowd-pleasing dish that’s perfect for dinner or a potluck.

Ingredients

Scale
  • 1 (8 oz) can refrigerated crescent roll dough
  • 1 ½ cups cooked chicken, shredded or diced
  • 1 cup frozen mixed vegetables (peas, carrots, corn, etc.), thawed
  • ½ cup cream of chicken soup
  • ½ cup shredded cheddar cheese
  • ¼ tsp garlic powder
  • ¼ tsp onion powder
  • Salt and pepper, to taste
  • 1 egg, beaten (for egg wash)
  • 1 tbsp chopped parsley (optional, for garnish)

Instructions

  1. Preheat Oven:
    • Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
  2. Prepare the Filling:
    • In a medium bowl, mix the cooked chicken, thawed vegetables, cream of chicken soup, shredded cheddar cheese, garlic powder, onion powder, salt, and pepper until well combined.
  3. Prepare the Crescent Dough:
    • Unroll the crescent roll dough onto the prepared baking sheet.
    • Press the seams together to form a large rectangle.
  4. Assemble the Braid:
    • Spoon the chicken pot pie filling down the center of the dough, leaving about 3 inches on each side.
    • Using a sharp knife, cut horizontal strips (about 1 inch wide) along the sides of the dough, stopping just before the filling.
    • Fold the strips over the filling, alternating sides to create a braided pattern. Tuck the ends to seal.
  5. Add Egg Wash:
    • Brush the top of the braid with beaten egg for a golden, glossy finish.
  6. Bake:
    • Bake in the preheated oven for 20–25 minutes, or until the dough is golden brown and cooked through.
  7. Garnish and Serve:
    • Let the braid cool for 5 minutes. Garnish with chopped parsley, slice, and serve warm.

Notes

  • For a creamier filling, mix in 2 tbsp of cream cheese or sour cream.
  • Substitute the frozen vegetables with fresh ones sautéed briefly to soften.
  • Leftovers can be reheated in the oven at 350°F (175°C) for 10 minutes.

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