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
Scale
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.
