If you’ve ever wished for a cozy, comforting meal that feels like a warm hug, you’re going to adore this Chicken Pot Pie Crescent Braid Recipe. It’s a stunning twist on the classic pot pie, wrapped in flaky, buttery crescent dough that bakes up golden and crisp. Inside, tender shredded chicken mingles with vibrant veggies and a creamy, flavorful sauce—everything braided up into a perfect, shareable feast. Once you master this recipe, it’ll quickly become your go-to for weeknight dinners or even casual get-togethers with friends and family.
Ingredients You’ll Need
The magic of this Chicken Pot Pie Crescent Braid Recipe lies in its simple, wholesome ingredients. Each one adds a distinct note, whether it’s the creamy texture of the condensed soup, the tender chunks of chicken, or the flaky richness of the crescent dough sheet. Together, they create flavors and textures that bring this dish alive.
- 2 cups cooked chicken (shredded): Use leftover rotisserie chicken for extra flavor and convenience.
- 1 cup frozen mixed vegetables (thawed): Adds a medley of colors and nutrition with little effort.
- 1 can (10.5 oz) condensed cream of chicken soup: Creates the creamy, savory base that ties all the filling ingredients together.
- ½ teaspoon garlic powder: Infuses the filling with a warm, aromatic depth.
- ½ teaspoon onion powder: Rounds out the savory flavors for a perfectly balanced filling.
- ¼ teaspoon black pepper: Adds just enough zip to make every bite interesting.
- 1 tube refrigerated crescent dough sheet: The star of the braid, providing flaky, buttery layers.
- 1 egg (beaten, for egg wash): Gives the crust an irresistible golden shine and crispness.
- 1 tablespoon chopped fresh parsley (optional, for garnish): A fresh burst of color and light herbal notes to finish the dish.
How to Make Chicken Pot Pie Crescent Braid Recipe
Step 1: Prep Your Oven and Filling
Start by preheating your oven to 375°F and lining a baking sheet with parchment paper to prevent sticking. In a large mixing bowl, combine your shredded chicken, thawed mixed vegetables, condensed cream of chicken soup, garlic powder, onion powder, and black pepper. Stir well until everything is evenly coated in that creamy, seasoned goodness, setting the stage for the most comforting filling.
Step 2: Prepare the Crescent Dough Sheet
Open your tube of refrigerated crescent dough and unroll it directly onto the prepared baking sheet. If you’re using the standard crescent rolls, gently press the seams together to create one continuous sheet. This step is crucial for making sure your braid stays intact and bakes evenly.
Step 3: Assemble the Braid
Spoon your chicken and vegetable mixture down the center of the dough lengthwise, leaving about three inches of space on each side for the braid. With a sharp knife or kitchen scissors, make slits about an inch apart along both sides of the dough, angling the cuts slightly toward the center strip of filling. Now, fold these strips over the filling, alternating sides to create that beautiful braided effect everyone will admire.
Step 4: Add the Egg Wash and Bake
Brush the top of the braid generously with the beaten egg. This simple step transforms the dough into a golden, shiny crust that’s as delightful to look at as it is to eat. Pop the braid into your preheated oven and bake for 20 to 25 minutes, or until the crust is perfectly golden and the filling is bubbling hot. Let it cool for about five minutes before slicing to let the flavors settle.
How to Serve Chicken Pot Pie Crescent Braid Recipe
Garnishes
A sprinkle of freshly chopped parsley not only adds a splash of cheerful green but also introduces a light herbal freshness that cuts through the richness of the filling. If you’re feeling adventurous, a dusting of grated Parmesan cheese before baking brings a subtly nutty crunch.
Side Dishes
This Crescent Braid pairs beautifully with crisp, refreshing sides like a simple garden salad or roasted Brussels sprouts for added texture and flavor contrast. Another great option is a bowl of creamy tomato soup, which complements the savory notes of the pot pie in a classic, timeless combination.
Creative Ways to Present
For a fun twist, cut the braid into smaller, individual servings to make handheld pot-pie pockets—perfect for a casual party or kids’ lunchboxes. You can also add a side of spicy mustard or a tangy aioli for dipping, elevating this homestyle favorite to a whole new level.
Make Ahead and Storage
Storing Leftovers
Once cooled, wrap any leftover Chicken Pot Pie Crescent Braid Recipe tightly in plastic wrap or store it in an airtight container in the refrigerator. It will keep well for up to 3 days, making it a fantastic option for quick lunches or easy dinners during a busy week.
Freezing
You can freeze the fully assembled but unbaked braid by wrapping it securely in plastic wrap and aluminum foil, then freezing for up to 2 months. When you’re ready to enjoy, bake it straight from frozen, just add a few extra minutes to the baking time for that perfect golden finish.
Reheating
To reheat leftovers, place slices on a baking sheet and warm them in a 350°F oven for 10 to 15 minutes, or until heated through and crisp on the outside. Avoid microwaving if you want to maintain that beautiful flaky crust!
FAQs
Can I use fresh vegetables instead of frozen?
Absolutely! Fresh vegetables such as carrots, peas, and celery can be sautéed lightly before mixing to keep their texture and flavor vibrant. Just make sure they are cooked through since the braid bakes quickly.
Is it possible to make this recipe gluten-free?
Yes, use gluten-free crescent dough if available and double-check your condensed soup for gluten-containing ingredients. The rest of the recipe is naturally gluten-free and full of wholesome goodness.
Can I add cheese to the filling?
Cheese makes everything better! Incorporate shredded cheddar, mozzarella, or even a sprinkle of Parmesan for extra richness that melts perfectly into the chicken and veggies.
What is the best way to shred cooked chicken?
Using two forks to pull apart warm chicken is the easiest method. Alternatively, you can pulse cooked chicken in a food processor using quick bursts for evenly shredded pieces.
How long does this recipe take from start to finish?
The Chicken Pot Pie Crescent Braid Recipe is a breeze—about 15 minutes to prepare and roughly 25 minutes to bake, making it a deliciously quick dinner solution in under 40 minutes.
Final Thoughts
There’s something undeniably satisfying about the way this Chicken Pot Pie Crescent Braid Recipe combines flaky pastry, savory filling, and a fuss-free method into one beautiful dish. Whether you’re cooking for your family or impressing friends, it’s a recipe that delivers warmth, comfort, and smiles every single time. Give it a try—you might just find your new favorite way to enjoy a classic pot pie!
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
Description
This Chicken Pot Pie Crescent Braid is a delicious and easy-to-make dinner featuring shredded chicken and mixed vegetables enveloped in flaky crescent roll dough. Seasoned with garlic and onion powder, and baked to golden perfection, it offers a comforting twist on classic pot pie with a beautiful braided presentation.
Ingredients
Filling
- 2 cups cooked chicken (shredded)
- 1 cup frozen mixed vegetables (thawed)
- 1 can (10.5 oz) condensed cream of chicken soup
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon black pepper
Dough & Topping
- 1 tube refrigerated crescent dough sheet
- 1 egg (beaten, for egg wash)
- 1 tablespoon chopped fresh parsley (optional, for garnish)
Instructions
- Preheat Oven: Preheat the oven to 375°F and line a baking sheet with parchment paper to prevent sticking and ensure even cooking.
- Prepare Filling: In a large bowl, combine shredded chicken, thawed mixed vegetables, cream of chicken soup, garlic powder, onion powder, and black pepper. Mix thoroughly until all ingredients are well incorporated.
- Prepare Dough: Unroll the crescent dough sheet onto the prepared baking sheet. If using crescent rolls with seams, pinch the seams together to form a solid rectangle sheet to hold the filling securely.
- Add Filling: Spoon the chicken mixture lengthwise down the center of the dough, leaving about 3 inches of space on both sides of the dough edges for braiding.
- Cut and Braid: Using a knife or kitchen scissors, cut slits about 1 inch apart along both sides of the dough, angling the cuts slightly toward the center. Fold the strips over the filling, alternating sides, creating a braided pattern that encases the filling.
- Apply Egg Wash: Brush the top of the braid with beaten egg to encourage browning and give a shiny, appetizing finish during baking.
- Bake: Bake for 20–25 minutes or until the dough is golden brown and cooked through, ensuring the filling is hot and bubbly.
- Cool and Serve: Remove from oven and let cool for 5 minutes to set the filling. Slice the braid into servings and garnish with fresh chopped parsley if desired.
Notes
- You can use leftover rotisserie chicken or turkey to save time and add flavor.
- Add shredded cheese into the filling for extra richness and creaminess.
- For a homemade alternative, substitute the canned cream of chicken soup with a quick roux-based white sauce for better control over ingredients.
