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