If you’re craving a warm, comforting dish that brings together flaky pastry and hearty filling with a fun twist, then you absolutely need to try this Chicken Pot Pie Crescent Braid Recipe. It combines tender shredded chicken, creamy vegetables, and melty cheddar cheese encased in buttery crescent roll dough braided to perfection. This dish is not only a feast for your taste buds but also a charming centerpiece that will make any weeknight dinner feel special and inviting.
Ingredients You’ll Need
The magic of this Chicken Pot Pie Crescent Braid Recipe lies in its simplicity. Each ingredient plays a vital role in creating a perfect balance of flavors, textures, and colors that make every bite memorable.
- 2 cups cooked shredded chicken: The hearty protein base that adds savory richness and satisfying texture.
- 1 cup frozen mixed vegetables (thawed): For a colorful, nutrient-packed burst of freshness and slight crunch.
- 1/2 cup cream of chicken soup: A creamy binder that keeps the filling moist and flavorful.
- 1/2 cup shredded cheddar cheese: Adds a sharp, melty note that complements chicken perfectly.
- 1/4 teaspoon garlic powder: Infuses the filling with warm, aromatic depth.
- 1/4 teaspoon onion powder: Enhances sweetness and rounds out the seasoning.
- Salt and pepper to taste: Essential for balancing and brightening all the ingredients.
- 1 tube refrigerated crescent roll dough (8 oz): The flaky, buttery canvas that wraps this cozy filling beautifully.
- 1 egg, beaten (for egg wash): Gives the braid a stunning golden-brown shine and crisp exterior.
How to Make Chicken Pot Pie Crescent Braid Recipe
Step 1: Prepare the Filling
Start by combining the shredded chicken, thawed mixed vegetables, cream of chicken soup, shredded cheddar, garlic powder, onion powder, salt, and pepper in a medium bowl. This mixture will form the soul of your braid—creamy, cheesy, and bursting with flavor.
Step 2: Prepare the Dough Base
Unroll the crescent roll dough onto a parchment-lined baking sheet. Take your time pressing the seams together gently to form one large rectangle. This creates a sturdy surface for your filling and ensures the filling stays nicely enclosed during baking.
Step 3: Cut the Strips for Braiding
Using a sharp knife, make slits about 1 inch apart along both long sides of the dough, leaving the center third intact. These strips are what you’ll braid over the filling to create that signature crescent braid look that’s as fun to make as it is to eat.
Step 4: Assemble the Braid
Spoon the chicken mixture down the center of the dough, spreading it evenly. Then, carefully fold the dough strips over the filling, alternating sides to form a beautiful braid. Don’t forget to tuck the ends underneath to seal in all the deliciousness.
Step 5: Add the Finishing Touches and Bake
Brush the entire braid generously with the beaten egg wash. This step is the secret to an irresistible golden crust. Bake in a preheated 375°F (190°C) oven for 20–25 minutes or until the dough is puffed, golden, and fully cooked through.
Step 6: Cool and Slice
Let the braid cool slightly before slicing. This resting time helps the filling set so you get clean, neat slices without any ooze. Then get ready to enjoy a warm, flaky, and flavorful slice of comfort.
How to Serve Chicken Pot Pie Crescent Braid Recipe
Garnishes
To really elevate the presentation and add a fresh touch, sprinkle freshly chopped parsley or a light dusting of grated Parmesan over the top once out of the oven. Not only does it add color, but the parmesan layers in a savory crunch that harmonizes beautifully with the cheese inside.
Side Dishes
This dish pairs perfectly with a crisp green salad dressed in a tangy vinaigrette or steamed green beans for a balanced meal. The freshness and acidity of the sides help cut through the richness of the Chicken Pot Pie Crescent Braid Recipe for a delightful dining experience.
Creative Ways to Present
Impress guests by serving individual slices on rustic wooden boards alongside small ramekins of gravy or your favorite dipping sauce. For a cozy family meal, place the whole braid on a colorful dinner plate, making it the centerpiece of the table to share and savor together.
Make Ahead and Storage
Storing Leftovers
Wrap any leftover braid tightly in plastic wrap or place it in an airtight container and refrigerate. The flavors actually deepen overnight, making for an even tastier next-day treat. Leftovers will stay good for 3 to 4 days.
Freezing
You can freeze the unbaked braid after assembling. Wrap it well in plastic and aluminum foil, then freeze for up to a month. When ready to bake, thaw overnight in the fridge before brushing with egg wash and baking as usual. This makes meal prep a breeze.
Reheating
To warm leftover slices, pop them in a preheated oven at 350°F (175°C) for about 10 minutes until heated through and crisp again. Avoid the microwave if possible to keep the pastry from becoming soggy.
FAQs
Can I use fresh vegetables instead of frozen in the Chicken Pot Pie Crescent Braid Recipe?
Absolutely! Fresh vegetables like peas, carrots, and corn can be lightly steamed or sautéed before mixing in to keep the perfect texture and flavor.
Is it possible to make this recipe dairy-free?
Yes, you can substitute the cream of chicken soup and cheddar cheese with dairy-free alternatives. Just ensure those replacements blend well to maintain that creamy, cheesy filling vibe.
Can I prepare this braid vegetarian?
Definitely. Swap out the shredded chicken for cooked mushrooms or a mix of hearty veggies like potatoes and peas, and use cream of mushroom soup for that classic pot pie feel.
What other cheeses can I use in place of cheddar?
Try mozzarella for gooey stretchiness or a sharp Monterey Jack for a milder, buttery twist. Just adjust the amount to your liking!
How long can I freeze the assembled but unbaked crescent braid?
You can freeze it for up to one month without losing quality. Be sure to thaw it fully in the refrigerator before baking for best results.
Final Thoughts
Trust me, once you try this Chicken Pot Pie Crescent Braid Recipe, it will quickly become a beloved staple in your recipe collection. It’s warm, satisfying, and easy to make—all while offering that special homemade touch that makes dinner feel like a true celebration at home. Go ahead and give it a try; your taste buds will thank you!
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Chicken Pot Pie Crescent Braid Recipe
- Total Time: 40 minutes
- Yield: 4–6 servings 1x
Description
This Chicken Pot Pie Crescent Braid is a delicious and easy-to-make twist on classic chicken pot pie, featuring a flaky crescent roll pastry braided over a savory filling of shredded chicken, mixed vegetables, creamy chicken soup, and melted cheddar cheese. Perfect for a comforting family dinner, this recipe bakes up golden brown and serves 4 to 6 people.
Ingredients
Filling
- 2 cups cooked shredded chicken
- 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 and Topping
- 1 tube refrigerated crescent roll dough (8 oz)
- 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 prevent sticking and ensure easy cleanup.
- 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 pepper. Mix thoroughly until all ingredients are evenly incorporated.
- Prepare Dough: Unroll the crescent roll dough onto the prepared baking sheet and press all the seams together firmly to form one solid rectangular sheet of dough.
- Cut Slits: Using a sharp knife, cut 1-inch wide slits down both long sides of the dough rectangle, leaving the center third uncut where the filling will be placed.
- Add Filling: Spoon the chicken mixture evenly down the center uncut section of the dough.
- Braid Dough: Fold the dough strips alternately over the filling from each side, creating a braid pattern. Ensure the ends are tucked under to seal the filling inside securely.
- Apply Egg Wash: Brush the top of the braid generously with the beaten egg to promote a golden-brown, shiny crust during baking.
- Bake: Place the baking sheet in the oven and bake for 20 to 25 minutes, or until the braid is puffed and golden brown, and the filling is heated through.
- Cool and Serve: Remove from oven and allow the braid to cool slightly before slicing into portions and serving.
Notes
- For convenience, rotisserie chicken can be used instead of cooking your own chicken.
- To enhance flavor, sprinkle dried parsley or parmesan cheese on top before baking.
- Pair this dish with a fresh side salad for a well-rounded meal.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
