If you’ve ever craved the comforting, hearty goodness of a classic pot pie but wished for something a bit quicker and easier to assemble, then this Chicken Pot Pie Crescent Braid Recipe is about to become your new best friend. Combining tender, shredded chicken with vibrant vegetables and creamy sauce wrapped up in buttery, golden crescent roll dough, this dish transforms traditional comfort food into a stunning, flaky braid that’s not only delicious but also a total showstopper on the dinner table. It’s perfect for busy weeknights or casual gatherings when you want big flavor with minimal fuss.
Ingredients You’ll Need
Every ingredient here plays a key role in building the perfect balance of taste, texture, and color in your Chicken Pot Pie Crescent Braid Recipe. You’ll notice how simple pantry staples come together to create layers of savory goodness and visual appeal.
- 2 cups cooked and shredded chicken: Provides hearty protein and the main savory element.
- 1 can (8 ounces) refrigerated crescent roll dough: The flaky, buttery wrapper that forms the beautiful braid and adds texture.
- 1 cup frozen mixed vegetables (carrots, peas, corn, green beans), thawed: Adds freshness, sweetness, and vibrant color.
- 1 can (10.5 ounces) cream of chicken soup: Acts as the creamy binder that melds all flavors together smoothly.
- 1/2 cup shredded cheddar cheese: Gives a tangy richness and melty texture inside the filling.
- 1/4 teaspoon garlic powder: Enhances the savory profile without overpowering.
- 1/4 teaspoon onion powder: Offers subtle depth and complexity.
- 1/4 teaspoon salt: Balances and brightens all the flavors.
- 1/4 teaspoon black pepper: Adds a gentle hint of spice to keep things interesting.
- 1 egg (beaten, for egg wash): Ensures a glossy, golden finish on the braid’s crust.
How to Make Chicken Pot Pie Crescent Braid Recipe
Step 1: Preheat and Prepare
Start by preheating your oven to 375°F (190°C) and lining a baking sheet with parchment paper. This sets the stage for an even bake and easy cleanup, ensuring your crescent braid will turn out perfectly golden without sticking.
Step 2: Mix the Filling
In a medium bowl, combine the shredded chicken, thawed mixed vegetables, cream of chicken soup, shredded cheddar cheese, garlic powder, onion powder, salt, and pepper. Stir everything until the mixture is well blended and creamy. This filling packs a punch of comforting flavors and is the heart of your braid.
Step 3: Prepare the Crescent Dough
Unroll the crescent dough directly onto the lined baking sheet and carefully press the perforated seams together to create one large rectangle. This will give you a sturdy base that holds all that delicious filling. Next, cut 1-inch strips along both long sides of the rectangle, leaving the center uncut. These strips will become the “braids” that wrap around the filling.
Step 4: Assemble the Braid
Spoon the chicken mixture evenly down the center strip of dough. Starting from one end, fold the dough strips over the filling, alternating sides to create a beautiful braided pattern. Don’t forget to tuck the ends underneath the braid to seal everything in tightly so the filling doesn’t spill out during baking.
Step 5: Add the Finishing Touch and Bake
Brush the entire top of the braid with the beaten egg. This step ensures a shiny, golden-brown crust that looks as fantastic as it tastes. If you want to get fancy, sprinkle a little dried parsley or paprika on top for an extra pop of color and flavor. Bake for 20 to 25 minutes until the braid turns a perfect golden brown and the filling is bubbly and hot.
How to Serve Chicken Pot Pie Crescent Braid Recipe
Garnishes
Simple garnishes like a sprinkle of freshly chopped parsley or a light dusting of paprika brighten the appearance and add a hint of fresh, earthy flavor. These little finishing touches turn the dish from homey to special with very little effort.
Side Dishes
Because the braid is packed with protein and vegetables, light and fresh sides work best. A crisp green salad with a tangy vinaigrette or some steamed green beans would complement this hearty main dish beautifully without overpowering it.
Creative Ways to Present
Serve the Chicken Pot Pie Crescent Braid Recipe on a rustic wooden board to emphasize the handmade charm. Slicing it into portions and arranging on a warm plate with a small ramekin of extra cream soup or gravy makes for an impressive presentation. For casual get-togethers, slice into finger-sized pieces for an easy, shareable appetizer vibe.
Make Ahead and Storage
Storing Leftovers
Once cooled, store leftover braid slices in an airtight container in the refrigerator for up to three days. The filling will maintain its creaminess, and the dough holds up well when reheated thoughtfully.
Freezing
This crescent braid freezes beautifully. Wrap it tightly in plastic wrap followed by aluminum foil, or place portions in freezer-safe bags. It can be frozen for up to two months, making it a great dish to prepare ahead for busy weeks or unexpected guests.
Reheating
For best results, reheat your leftovers in the oven at 350°F (175°C) for about 10-15 minutes until warmed through and the crust regains some crispness. Avoid microwaving if you want to keep that signature flaky texture, but it works well for a quick fix.
FAQs
Can I use rotisserie chicken for this Chicken Pot Pie Crescent Braid Recipe?
Absolutely! Using rotisserie chicken is a fantastic shortcut that saves prep time and adds extra flavor. Just shred the chicken and you’re ready to mix the filling.
Can I customize the vegetables in the filling?
Yes, feel free to swap in your favorite veggies like mushrooms, spinach, or broccoli. Just be sure to cook or thaw them properly so the filling isn’t watery.
Is it possible to make this recipe gluten-free?
You’d need to substitute the crescent roll dough with a gluten-free dough alternative. Keep in mind the texture and puffiness might be slightly different but it’s definitely doable!
How do I prevent the braid from getting soggy?
Ensure the filling isn’t too watery by draining any excess liquid from thawed vegetables and not adding extra soup. The egg wash and proper baking time help maintain a crisp crust.
Can this recipe be doubled for a crowd?
Yes, just prepare two braids and bake them separately to ensure even cooking. It’s a perfect option for larger family dinners or parties.
Final Thoughts
This Chicken Pot Pie Crescent Braid Recipe brings all the cozy flavors of a traditional pot pie without the fuss of pie crusts and long baking times. It’s a delightful way to impress family and friends with something both delicious and visually stunning. Give it a try soon and watch how quickly it disappears from the plate!
Print
Chicken Pot Pie Crescent Braid Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Nut-Free
Description
This Chicken Pot Pie Crescent Braid is a delicious and easy-to-make dinner featuring tender shredded chicken and mixed vegetables in a creamy sauce, all wrapped in flaky crescent roll dough braided for a beautiful presentation. Baked until golden brown, it’s perfect for a comforting main course that the whole family will love.
Ingredients
Filling
- 2 cups cooked and shredded chicken
- 1 cup frozen mixed vegetables (carrots, peas, corn, green beans), thawed
- 1 can (10.5 ounces) cream of chicken soup
- 1/2 cup shredded cheddar cheese
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Dough & Topping
- 1 can (8 ounces) refrigerated crescent roll dough
- 1 egg (beaten, for egg wash)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper to prepare for baking.
- Prepare Filling: In a medium bowl, combine the shredded chicken, thawed mixed vegetables, cream of chicken soup, shredded cheddar cheese, garlic powder, onion powder, salt, and black pepper. Mix well until all ingredients are evenly incorporated.
- Prepare Dough Base: Unroll the crescent roll dough onto the prepared baking sheet and press all seams together to form one large rectangle.
- Cut Dough Strips: Using a knife, cut 1-inch-wide strips along both the long sides of the dough, leaving the center third intact for the filling.
- Add Filling: Spoon the chicken mixture evenly down the center of the rectangle, in the uncut middle section.
- Braid the Dough: Starting at one end, fold the dough strips alternately over the filling, from each side, creating a braided appearance. Tuck the ends under to seal the braid securely.
- Apply Egg Wash: Brush the top of the braid gently with the beaten egg to give it a shiny, golden finish once baked.
- Bake: Bake in the preheated oven for 20 to 25 minutes, or until the crescent dough is golden brown and cooked through.
- Cool and Serve: Remove from the oven and let cool slightly before slicing into portions and serving.
Notes
- For convenience, you can substitute with rotisserie chicken instead of cooking your own.
- To add extra flavor and color, sprinkle dried parsley or paprika on top before baking.
- Make sure to thaw the frozen vegetables completely for even cooking and moisture balance.
- This dish can be made ahead and refrigerated before baking; increase baking time slightly if baking from cold.
