Chicken Pot Pie Crescent Braid
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.
Servings: 6 servings
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.
Notes
Store leftovers in an airtight container for up to 3 days. For freezing, wrap tightly and freeze for up to 2 months.