Chicken Pot Pie Crescent Braid
Creamy, comforting, and wrapped in a golden, flaky braid—this Chicken Pot Pie Crescent Braid is the kind of dinner that feels like a warm hug on a plate.
Equipment
- Mixing Bowl
- Baking Sheet
- Parchment Paper
Ingredients
Ingredients
- 2 cups Cooked chicken, shredded (rotisserie chicken works great)
- 1 can (10.5 oz) Cream of chicken soup room temperature
- 1 cup Mixed vegetables (frozen or fresh; peas, carrots, and corn work well), thawed if frozen
- 1 cup Shredded cheddar cheese packed
- 1 can (8 oz) Crescent roll dough seams pressed together into a single rectangle
- Salt to taste
- Pepper to taste
Instructions
- Preheat the Oven: Start by preheating your oven to 375°F (190°C). Place a large baking sheet on the counter and line with parchment paper if desired for easy cleanup.
- Prepare the Filling: In a large bowl, combine the shredded chicken, cream of chicken soup, mixed vegetables, and shredded cheddar cheese. Season with a pinch of salt and a few grinds of black pepper. Stir until everything is evenly mixed and creamy. Taste and adjust seasoning if needed.
- Roll Out the Dough: On the prepared baking sheet, unroll the crescent dough and press along the perforations so the triangles seal into one uniform rectangle. Gently press seams with a fork to prevent gaps.
- Fill and Braid: Spoon the chicken mixture down the center of the dough in a neat log, leaving about 2 inches of dough free on both long sides for braiding. Using a sharp knife or pizza cutter, cut 1-inch diagonal slits down each side of the dough, about 1 inch apart. Fold the strips over the filling, alternating sides to create a braid. Tuck the top and bottom dough ends over the filling to seal.
- Bake: Bake in the preheated oven for 20–25 minutes, or until the crescent dough is golden brown and cooked through. If the top browns too quickly, loosely tent with foil. Let the braid cool for 5 minutes before slicing to help the filling set.
Notes
Use rotisserie chicken to save time and add extra flavor. For a crispier crust, brush the braid with a beaten egg before baking.