Creamy, comforting, and ridiculously easy to pull together — this Chicken Pot Pie Crescent Braid takes everything you love about classic chicken pot pie and wraps it in flaky crescent dough for a crowd-pleasing weeknight winner. Imagine tender shredded chicken, a velvety cream of chicken base, mixed veggies, and melty cheddar all braided into a golden, portable loaf. Fun fact: savory braids were a popular way to make dinner feel fancy in a hurry — and they’re still the easiest shortcut to wow family and friends. If you love portable comfort foods, try this Chicken Pot Pie Crescent Braid recipe for a quick twist on a classic.
What is Chicken Pot Pie Crescent Braid?
What’s in a name — and why does it make dinner sound so charming? The Chicken Pot Pie Crescent Braid is exactly what it sounds like: a chicken pot pie filling tucked into crescent roll dough and braided into a loaf. Who named it? Maybe a baker with a sense of humor who knew comfort food should look as good as it tastes. Could it be that “the way to a man’s heart is through his stomach” inspired the first braid? Perhaps. Either way, the braid makes serving simple and festive. Give it a try the next time you want dinner that looks homemade and tastes like a hug.
Why You’ll Love This:
This recipe is irresistible for three big reasons. First, the main highlight is a luxuriously creamy filling — the cream of chicken soup and cheddar cheese create a rich, savory sauce that coats every bite. Second, it’s budget-friendly: using a can of soup and a package of crescent rolls keeps costs down while stretching leftovers like cooked chicken into a satisfying meal. Third, the finished braid has contrast: a soft, cheesy interior with a crisp, golden exterior that makes each slice texturally perfect. If you enjoy similar comfort dishes, you might also like the creamy twist in my chicken pot pie pasta recipe — same cozy flavors, different form. Ready to braid your way to dinner?
How to Make:
Quick Overview
This recipe is simple, fast, and satisfying. Prep takes about 10–15 minutes, bake time is 20–25 minutes, and the standout elements are the creamy sauce and the crisp, golden crescent braid. It’s perfect for weeknight dinners, potlucks, or when you want something cozy with minimal fuss.
Ingredients
- 2 cups cooked chicken, shredded (use rotisserie or leftover roasted chicken)
- 1 can (10.5 oz) cream of chicken soup (room temperature is fine)
- 1 cup mixed vegetables (frozen or fresh; thaw or steam if frozen)
- 1 cup shredded cheddar cheese (sharp or mild, your choice)
- 1 can (8 oz) crescent roll dough (one standard package)
- Salt and pepper to taste (start with 1/4 teaspoon each and adjust)
Directions
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it so the braid won’t stick. This gives you a nonstick surface and makes cleanup easier.
- In a large bowl, combine the shredded chicken, cream of chicken soup, mixed vegetables, shredded cheddar cheese, and salt and pepper. Stir until the ingredients are evenly coated and the mixture looks creamy. Taste and add more seasoning if needed.
- On a large baking sheet, unroll the crescent dough and press the seams together to form one solid rectangle. Use your fingers to firmly press seams and create a uniform base that will hold the filling without leaking.
- Spoon the chicken mixture down the center of the dough in a line, leaving about 2 inches of space on both long sides. With a sharp knife, cut slits about 1 inch apart along each side of the dough, creating strips to braid. Fold the top and bottom edges over the filling, then alternately fold strips from each side across the filling to form a braid. Tuck the ends under to seal.
- Bake the braid in the preheated oven for 20–25 minutes, or until the dough is puffed and golden brown and the filling is bubbly. Let it cool for 5–10 minutes before slicing into 6–8 servings so the filling sets a bit and slices cleanly.
What to Serve With:
- A crisp green salad with lemon vinaigrette to cut through the richness
- Steamed green beans, roasted asparagus, or a simple sautéed spinach
- Homemade cranberry chutney or a tangy mustard dip for a flavor pop
- A light soup or a cup of tomato bisque for an extra cozy pairing
- Drinks: chilled iced tea, a light white wine like Pinot Grigio, or sparkling water with lemon
Top Tips for Perfecting:
- Use rotisserie chicken for speed: It’s juicy, flavorful, and saves prep time.
- Don’t overfill the braid: Leave enough dough on each side so strips can fully cover the filling to prevent leaks.
- For extra golden color, brush the top with an egg wash (1 beaten egg mixed with 1 tablespoon water) before baking.
- Add herbs: A teaspoon of dried thyme or a tablespoon of chopped fresh parsley brightens the flavor.
- Cheese variation: Mix in a little Parmesan with the cheddar for more depth.
- Common mistake: baking at too high a temperature can burn the crust before the filling is hot. Stick to 375°F and check after 20 minutes.
Storing and Reheating Tips:
- Refrigeration: Store leftovers in an airtight container for up to 3 days. Cover slices tightly with foil or plastic wrap to prevent drying.
- Freezing: Wrap the cooled braid tightly in plastic wrap and foil, and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Reheat slices in a 350°F oven for 10–15 minutes, or until warmed through, to keep the crust crisp. For a quicker option, microwave individual slices on medium power for 1–2 minutes, then crisp in a toaster oven for a few minutes.
- Best practice: reheat covered for the first few minutes to warm the filling, then uncover to restore the crust’s crispness.
FAQs
Can I use different vegetables in the filling?
Yes. Peas, carrots, corn, green beans, or a frozen mixed vegetable blend all work well. Use about 1 cup total and thaw or cook frozen vegetables before mixing.
Can I make this ahead of time?
You can assemble the braid and refrigerate it up to 24 hours before baking. Keep it covered and bake from chilled, adding a few extra minutes to the baking time.
Is there a vegetarian version?
Absolutely. Substitute cooked diced potatoes or a meatless chicken alternative and use vegetable soup instead of cream of chicken. Add extra cheese or mushrooms for heartiness.
Can I use homemade cream sauce instead of canned soup?
Yes. A simple roux-based sauce (butter, flour, milk, and chicken or vegetable broth) will make the filling fresher-tasting. Use about 1 to 1 1/4 cups of sauce to replace the 10.5-ounce can.
How do I prevent the bottom from getting soggy?
Press the crescent seams very tightly to form a sturdy base, and avoid over-moistening the filling. Partially draining thawed frozen vegetables or patting cooked chicken dry can help.
Conclusion
This Chicken Pot Pie Crescent Braid is a quick, comforting meal that turns pantry staples into something special — flaky, cheesy, and perfect for busy nights or casual gatherings. It’s simple to make, easy to customize, and a real crowd-pleaser, so give it a try and share the results with family or friends. For another take on this beloved combo, check out Simple Joy’s Chicken Pot Pie Crescent Braid for additional inspiration and serving ideas.
Chicken Pot Pie Crescent Braid
Equipment
- Baking Sheet
- Mixing Bowl
- Parchment Paper
Ingredients
Ingredients
- 2 cups Cooked chicken, shredded Use rotisserie or leftover roasted chicken.
- 1 can (10.5 oz) Cream of chicken soup Room temperature is fine.
- 1 cup Mixed vegetables Frozen or fresh; thaw or steam if frozen.
- 1 cup Shredded cheddar cheese Sharp or mild, your choice.
- 1 can (8 oz) Crescent roll dough One standard package.
- 1/4 teaspoon Salt Adjust to taste.
- 1/4 teaspoon Pepper Adjust to taste.
Instructions
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.
- In a large bowl, combine the shredded chicken, cream of chicken soup, mixed vegetables, shredded cheddar cheese, and salt and pepper. Stir until evenly coated.
- Unroll the crescent dough on a large baking sheet and press the seams together to form a solid rectangle.
- Spoon the chicken mixture down the center of the dough, leaving about 2 inches of space on both long sides. Cut slits about 1 inch apart along each side of the dough to create strips to braid. Fold the top and bottom edges over the filling, then alternately fold strips from each side across the filling to form a braid. Tuck the ends under to seal.
- Bake for 20–25 minutes, or until the dough is puffed and golden brown and the filling is bubbly. Let cool for 5–10 minutes before slicing.