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Chicken Pot Pie Crescent Braid

Chicken Pot Pie Crescent Braid
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The Chicken Pot Pie Crescent Braid combines flaky crescent roll dough with a creamy, savory chicken pot pie filling all braided into a beautiful, comforting dish. Perfect for cozy dinners, this easy-to-make recipe delivers tender chicken, hearty vegetables, and buttery pastry in every delicious bite.

Ingredients

Scale

Protein

  • 2 cups cooked, shredded or diced chicken

Vegetables

  • 1/2 cup diced carrots
  • 1/2 cup diced celery
  • 1/2 cup peas (fresh or frozen)
  • 1/4 cup diced onions

Cream Sauce

  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 1 cup chicken broth
  • 1 cup milk

Dough

  • 1 package crescent roll dough (8 oz)

Seasonings

  • Salt, to taste
  • Black pepper, to taste
  • 1/2 teaspoon dried thyme or 1 tablespoon fresh parsley, chopped

Other

  • 1 egg (for egg wash)

Instructions

  1. Prepare the Filling: Sauté diced carrots, celery, and onions in butter until tender. Stir in flour to create a roux, then gradually whisk in chicken broth and milk, cooking until thickened into a creamy sauce. Add cooked chicken, peas, and seasonings, mixing well to combine all the flavors and veggies in one hearty filling.
  2. Roll Out and Prepare the Dough: Unroll the crescent roll dough on a clean work surface. Lay it into a rectangle shape, pressing any perforations to seal. Cut triangles along the longer sides where you will fold and braid the dough over the filling.
  3. Assemble the Braid: Spread the filling evenly in the center strip of dough. Starting at one end, fold alternating dough triangles over the filling to create the braid pattern, gently pressing the edges to seal and maintain the beautiful shape.
  4. Bake Until Golden: Transfer the braid to a parchment-lined baking sheet. Brush with an egg wash for a shiny finish, then bake at 375°F (190°C) for 25-30 minutes, or until the dough is golden brown and cooked through.
  5. Cool and Serve: Let the Chicken Pot Pie Crescent Braid cool for a few minutes before slicing. This resting time helps the filling set so it does not spill out, making every slice neat and delicious.

Notes

  • Don’t overfill: Too much filling makes braiding tricky and can cause leaks during baking.
  • Seal dough edges firmly with a little water or egg wash to prevent filling from oozing.
  • Use cooked chicken such as leftover roast or rotisserie chicken to save time.
  • Chill the braided pie in the refrigerator for 10-15 minutes before baking to help retain shape and improve texture.
  • Oven temperatures vary; check after 20 minutes to avoid over-browning.

Nutrition

Keywords: chicken pot pie, crescent braid, comfort food, easy dinner, savory pie, braided crust

Find it online: https://mealsbymary.com/chicken-pot-pie-crescent-braid/