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
Scale
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.
