The Chicken Pot Pie Crescent Braid is not just a meal; it’s an experience. Combining the hearty filling of a chicken pot pie with the buttery, flaky goodness of crescent rolls, this recipe is a winner for both its flavor and its simplicity. It’s perfect for busy weeknights, yet impressive enough for entertaining. The braid technique not only looks beautiful but also ensures that every bite is filled with deliciousness. Plus, it’s a versatile dish that allows for plenty of substitutions and adjustments based on your preferences.
Ingredients Overview
Chicken
Chicken serves as the hearty base for this recipe, providing essential protein and a mild flavor that pairs perfectly with the creamy filling and flaky crescent rolls.
Chicken is rich in protein, supporting muscle growth and repair. It’s also a great source of essential vitamins like B6 and niacin, which are crucial for energy metabolism.
Crescent Rolls
Crescent rolls add a buttery, flaky texture that contrasts beautifully with the creamy chicken filling. Their doughy, yet crispy exterior is the perfect vessel for holding the savory contents of this braid.
Crescent rolls may be indulgent, but they provide comfort and satisfaction, making this dish a true treat. They offer carbohydrates for quick energy, making this meal both delicious and fulfilling.
Mixed Vegetables
Mixed vegetables bring color, flavor, and nutrients to the dish. They add a variety of textures and a touch of sweetness that complements the savory filling.
Vegetables are packed with vitamins, minerals, and fiber, which are essential for overall health. Including a variety of vegetables in your diet can help support immune function and digestion.
Cream of Chicken Soup
Cream of chicken soup acts as the creamy binder in this recipe, giving the filling its rich, smooth consistency. It also enhances the chicken flavor, making every bite more satisfying.
Cream of chicken soup adds creaminess and a depth of flavor, turning simple ingredients into a comforting, cohesive filling.
Cheddar Cheese
Cheddar cheese adds a rich, cheesy flavor that melts into the filling, making it even more delicious and indulgent.
Cheese is a good source of calcium, which is important for bone health. It’s also packed with protein and fat, providing long-lasting energy.
Substitutions
If you’re looking to make some changes or don’t have all the ingredients on hand, don’t worry! This recipe is quite flexible:
- Chicken: You can swap the chicken for turkey, which works well if you have leftovers from a holiday meal.
- Cream of Chicken Soup: For a lighter option, try using cream of mushroom soup or a homemade béchamel sauce.
- Cheddar Cheese: Feel free to use mozzarella, Swiss, or even a dairy-free alternative if you prefer.
Recipe
Yield: This recipe makes 4-6 servings.
Ingredients with Measurements:
- 2 cups cooked chicken, shredded
- 1 can (10.5 oz) cream of chicken soup
- 1 cup mixed vegetables (frozen or fresh)
- 1 cup shredded cheddar cheese
- 1 can (8 oz) crescent roll dough
- Salt and pepper to taste
Instructions
- Preheat the Oven: Start by preheating your oven to 375°F (190°C). This gives you time to prepare the filling while the oven heats up.
- Prepare the Filling: In a large bowl, combine the shredded chicken, cream of chicken soup, mixed vegetables, cheddar cheese, salt, and pepper. Stir until everything is well mixed and creamy.
- Roll Out the Dough: On a large baking sheet, roll out the crescent dough and press the seams together to form a solid rectangle.
- Fill and Braid: Spoon the chicken mixture down the center of the dough, leaving space on the sides for braiding. Cut slits into the dough on each side of the filling, then fold them over the filling to create a braid.
- Bake: Place the baking sheet in the oven and bake for 20-25 minutes, or until the crescent dough is golden brown and fully cooked. Let it cool slightly before slicing and serving.
Nutrition
This Chicken Pot Pie Crescent Braid contains approximately:
- Calories: 450 per serving
- Carbohydrates: 30g
- Fats: 25g
- Proteins: 20g
Storage Instructions
To store any leftovers, wrap the Chicken Pot Pie Crescent Braid in aluminum foil or place it in an airtight container. It can be refrigerated for up to 3 days. To reheat, simply pop it back into the oven at 350°F (175°C) for 10-15 minutes, or until warmed through. Avoid using the microwave, as it can make the crust soggy.
Conclusion
The Chicken Pot Pie Crescent Braid is a dish that delivers comfort, flavor, and a bit of culinary flair. It’s easy to prepare, versatile, and perfect for feeding a hungry family or impressing guests. Give it a try, and you might just find it becoming a regular in your meal rotation. Don’t forget to share your thoughts and any variations you’ve tried in the comments below!
FAQ
1. Can I use other types of meat for this recipe?
Yes, turkey or even ham can be a great substitute for chicken in this recipe.
2. What if I don’t have crescent rolls?
You can use puff pastry or pie dough as an alternative. Just adjust the cooking time accordingly.
3. Can I make this recipe ahead of time?
Absolutely! You can prepare the braid up to the baking step, then cover and refrigerate it for up to 24 hours before baking.
4. Is this recipe freezer-friendly?
Yes, you can freeze the unbaked braid for up to 3 months. Thaw overnight in the refrigerator before baking.
5. Can I make a vegetarian version of this recipe?
Certainly! Substitute the chicken with more vegetables or a plant-based protein, and use cream of mushroom soup instead of cream of chicken.
Made with your normal pot pie ingredients, this recipe for Chicken Pot Pie Crescent Braid has all the makings for this comforting dish, except crescent dough is used in place for the crust. It’s a lovely spin on this American classic.
Ingredients
- 2 cups shredded cooked chicken
- 1 cup chopped and diced carrots
- 1 cup frozen green peas
- 1/2 cup peeled and diced potatoes
- 1/2 cup sliced celery
- 1/3 cup unsalted butter
- 1/3 cup chopped onion (optional)
- 1/3 cup all purpose flour
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 1/4 tsp. celery seed
- 1/4 tsp. Season All
- 14.5 oz. can chicken broth
- 2/3 cup milk
- 4 oz. cream cheese, full fat and at room temperature
- 2 8 oz. packages of crescent seamless dough sheets
- 1 cup shredded cheddar cheese (not pictured and optional)
Instructions
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In a saucepan on medium high heat, combine the chicken, carrots, peas, potatoes, and celery. Add just enough water to cover the top and bring to a boil. Boil for 15 minutes or until vegetables are tender. Drain and set aside.
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Preheat oven to 375 degrees. In a saucepan over medium high heat, melt the butter and saute' the onions (if desireuntil translucent.
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Turn the heat to low and whisk in the flour, salt, pepper, celery seed, and Season All. Slowly whisk in the chicken broth and milk. Simmer until the liquid becomes thick.
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Add the vegetable-chicken mixture with the sauce. Add in the cream cheese and stir until well combined.
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Take your crescent sheet and roll it out on the surface on which you plan to bake. With a pizza cutter or knife, cut 1 inch slits across each side, making sure to leave at least 2-3 inches in the middle.
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Take half of your filling and spread it up and down the center. Top with the shredded cheddar cheese if desired.
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Starting with the end closest to you, take the strips and place them over each other, like you are braiding them. Continue to do this with each strip until you reach the end.
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Seal any edges that you may see to prevent the filling from leaking out.
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Bake for 20-25 minutes or until the top is golden brown.