Crescent Roll Chicken Pot Pie
When you crave all the comforting flavors of classic chicken pot pie but want something easy and elegant, this Chicken Pot Pie Crescent Braid is the perfect solution. Tender chicken, creamy filling, and veggies are tucked inside buttery crescent dough and braided into a beautiful golden loaf that’s both impressive and incredibly simple to make.
This recipe is ideal for busy weeknights or cozy family dinners when you want a homemade touch without spending hours in the kitchen. The flaky crescent roll crust gives it that melt-in-your-mouth comfort, while the creamy filling makes every bite irresistible.
Quick Recipe Overview
| Prep Time: | 10 minutes |
|---|---|
| Resting Time: | 10 minutes |
| Cook Time: | 20 minutes |
| Total Time: | 40 minutes |
| Servings: | 4 people |
| Course: | Main Course |
| Cuisine: | American |
| Difficulty: | Easy |
| Calories: | 444 kcal |
Why You’ll Love This Recipe
- Simple yet impressive: The crescent braid looks beautiful but is incredibly easy to make.
- All-in-one meal: A complete dinner with chicken, veggies, and a flaky crust.
- Family-friendly comfort food: Loved by both kids and adults.
- Customizable: Swap veggies, cheese, or sauces to make it your own.
- Quick cleanup: Just one bowl and one baking sheet needed!
Chicken Pot Pie Crescent Braid Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
Description
This Chicken Pot Pie Crescent Braid is a creamy, comforting dinner wrapped in golden, flaky crescent dough. Filled with chicken, veggies, and cheesy cream sauce, it’s an easy, delicious family meal with a beautiful braided presentation.
Ingredients
- 1 seamless crescent roll dough (Pillsbury recommended)
- 1 cup cooked chicken
- 1 cup frozen peas and carrots
- ½ cup cream of chicken condensed soup
- 4 oz cream cheese
- ½ cup cheddar cheese
Instructions
1. Preheat oven to 375°F and line a baking sheet with parchment paper.
2. In a large bowl, combine cooked chicken, thawed peas and carrots, and cheddar cheese.
3. In a separate bowl, mix cream cheese and condensed soup until smooth, then add to chicken mixture.
4. Unroll crescent dough on the baking sheet. Leave a 3-inch center strip and cut 1-inch slits down both sides.
5. Spoon filling down the center of the dough. Fold one strip from the left, then one from the right, alternating sides to create a braid.
6. Pinch ends to seal and prevent leaks.
7. Bake 20–25 minutes until golden brown.
8. Cool for 10 minutes before slicing and serving.
Notes
Use rotisserie chicken for convenience.
Thaw frozen vegetables before mixing to prevent excess moisture.
Brush top with egg wash before baking for a golden crust.
Let the braid rest 10 minutes before slicing to keep filling intact.
Store leftovers in the fridge for up to 3 days and reheat in the oven.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 444
- Sugar: 7g
- Sodium: 902mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 72mg
Ingredients
- 1 seamless crescent roll dough (I used Pillsbury)
- 1 cup cooked chicken
- 1 cup frozen peas and carrots
- ½ cup cream of chicken condensed soup
- 4 oz cream cheese
- ½ cup cheddar cheese
Ingredient Tips Table
| Ingredient | Tip Example |
|---|---|
| Crescent roll dough | Use seamless sheets for an even braid; if perforated, pinch seams closed. |
| Cooked chicken | Rotisserie chicken works great for quick prep. |
| Frozen peas and carrots | Thaw before mixing to avoid excess water. |
| Cream of chicken soup | Use low-sodium or homemade condensed soup for cleaner flavor. |
| Cheddar cheese | Sharp cheddar gives the filling a bolder taste. |
Step-by-Step Instructions
- Preheat oven: Set your oven to 375°F and line a baking pan with parchment paper or a silicone mat.
- Mix the filling: In a large bowl, combine the cooked chicken, thawed peas and carrots, and cheddar cheese. In a separate bowl, blend the cream cheese and condensed chicken soup until smooth, then mix into the chicken-veggie mixture.
- Prepare the dough: Unroll the crescent roll dough on the prepared baking sheet. Leaving about 3 inches down the center for filling, cut 1-inch strips down both sides of the dough.
- Assemble the braid: Spoon the chicken filling evenly down the center strip. Starting from the top, fold one strip from the left side over the filling, then one from the right. Continue alternating sides to create a braided look.
- Seal and bake: Pinch the ends to seal and keep the filling inside. Bake for 20–25 minutes, or until the top is golden brown and flaky.
- Rest and serve: Let it rest for about 10 minutes before slicing. Serve warm and enjoy!
Helpful Tips
- Use softened cream cheese so it mixes smoothly.
- Add herbs like thyme or parsley for extra flavor.
- For a crispier crust, brush with a little beaten egg before baking.
- Let the braid cool slightly before cutting to keep the filling intact.
Expert Tips for the Best Results
- Don’t overfill: Too much filling can cause leaks during baking.
- Add a twist: Try adding mushrooms or diced potatoes for a heartier version.
- Even baking: Bake in the middle rack to ensure the bottom cooks evenly.
- Serving suggestion: Slice with a serrated knife for clean edges.
Recipe Variations
- Broccoli Chicken Crescent Braid: Swap peas and carrots for broccoli florets and use cream of broccoli soup.
- Cheesy Buffalo Chicken Braid: Mix shredded buffalo chicken with cream cheese and mozzarella for a spicy version.
- Ham and Swiss Braid: Replace chicken with diced ham and add Swiss cheese for a breakfast-friendly twist.
- Vegetarian Option: Use mixed vegetables and cream of mushroom soup instead of chicken.
Make Ahead & Freezer Tips
You can prepare the filling up to a day in advance and refrigerate it. To freeze, assemble the unbaked braid, wrap tightly in foil, and freeze for up to 2 months. Bake directly from frozen at 375°F for about 35 minutes, or until golden and heated through.
Serving Suggestions
Serve this Chicken Pot Pie Crescent Braid with a simple green salad, roasted vegetables, or mashed potatoes. It’s also delicious on its own with a side of cranberry sauce or gravy for dipping.
Pairing Ideas
Pair this dish with iced tea, sparkling lemonade, or a light white wine like Chardonnay. It also pairs beautifully with soups such as Creamy Sausage Tortellini Soup or Vegan Garlic Chickpea Soup.
Storage and Reheating Tips
Refrigerate leftovers in an airtight container for up to 3 days. Reheat in the oven at 350°F for 10–12 minutes to maintain crispness. Avoid microwaving to keep the crust flaky.
Frequently Asked Questions (FAQs)
1. Can I use crescent rolls with seams?
Yes, just press the seams together before filling to prevent leaks.
2. Can I make this recipe ahead of time?
Yes, assemble it up to 8 hours ahead and store covered in the fridge. Bake when ready to serve.
3. What can I use instead of cream cheese?
Ricotta or Greek yogurt can work, though the flavor will be lighter.
4. How can I make it healthier?
Use reduced-fat cream cheese, whole wheat crescents, and add extra vegetables.
5. Can I freeze the leftovers?
Yes! Cool completely, wrap tightly, and freeze for up to 2 months. Reheat in the oven before serving.
6. Why did my filling leak out?
Make sure to seal the ends well and avoid overstuffing the braid.
7. Can I use puff pastry instead?
Absolutely, puff pastry makes a flakier and richer crust if preferred.
Nutrition Info
| Serving Size: | 1 portion |
|---|---|
| Calories: | 444 kcal |
| Protein: | 20g |
| Carbohydrates: | 34g |
| Fat: | 25g |
| Saturated Fat: | 12g |
| Cholesterol: | 72mg |
| Sodium: | 902mg |
| Fiber: | 1g |
| Sugar: | 7g |
Nutrition facts are estimates and may vary based on your ingredients. Please consult a nutritionist for exact values.
Author’s Note
Hola! This Chicken Pot Pie Crescent Braid is one of those recipes that make you feel like a pro baker with minimal effort. I first tried this on a busy weeknight when I had leftover chicken and crescent dough—and it became an instant family favorite. It’s warm, creamy, and flaky, bringing all the comfort of pot pie in a fun new way!
Final Thoughts
This Chicken Pot Pie Crescent Braid is an easy, family-friendly dinner that looks fancy but couldn’t be simpler to make. It’s the perfect recipe for busy evenings when you want comfort and convenience in one bite. For more cozy dinner ideas, check out my Chicken Pot Pie Pasta Recipe or Amish Hamburger Steak Bake.
