If you love the flavors of classic chicken pot pie but want a fun and creative twist, this Savory Chicken Pot Pie Crescent Braid is the perfect recipe for you. It’s packed with tender chicken, creamy cheese, and flavorful veggies, all wrapped in golden crescent roll dough. Not only is it delicious, but the braided presentation makes it look like something special you’d serve for a family dinner or a gathering.

The best part? It’s easy to make and uses simple ingredients you likely have on hand. Let’s dive into how you can make this delightful dish!

Why You’ll Love This Savory Chicken Pot Pie Crescent Braid:

This Savory Chicken Pot Pie Crescent Braid is a crowd-pleaser for many reasons. It’s a great way to enjoy the comforting flavors of chicken pot pie with a lighter and flakier twist, thanks to the crescent roll dough. The filling is creamy and cheesy with a mix of tender chicken and veggies, making it a complete meal wrapped up in a beautiful braid.

It’s a wonderful weeknight dinner idea, but the elegant presentation makes it fancy enough for entertaining too. You’ll love how easy it is to prepare, but the end result looks like you spent a lot of time on it!

Ingredients for Savory Chicken Pot Pie Crescent Braid:

Here’s what you’ll need to make this delicious Savory Chicken Pot Pie Crescent Braid:

• Seamless crescent roll dough: I used Pillsbury seamless dough for easy braiding and wrapping.
• 1 cup cooked chicken: You can use rotisserie chicken or any leftover cooked chicken.
• 1 cup frozen peas and carrots: Adds a pop of color and flavor to the filling.
• 1/2 cup cream of chicken condensed soup: This helps bind the filling and adds that classic pot pie flavor.
• 4 oz cream cheese: Adds creaminess to the filling.
• 1/2 cup shredded cheddar cheese: For cheesy goodness in every bite.

How to Make Savory Chicken Pot Pie Crescent Braid:

Follow these simple steps to create your own Savory Chicken Pot Pie Crescent Braid:

1. Preheat the Oven

First, preheat your oven to 375°F (190°C). This ensures your crescent braid bakes evenly and turns golden brown.

2. Prepare the Filling

In a large bowl, combine the cooked chicken, frozen peas and carrots, and shredded cheddar cheese. Set this aside.

In a separate bowl, mix together the cream cheese and cream of chicken soup until smooth. This will be the creamy base that holds the filling together. Once the mixture is smooth, add it to the chicken and veggie mixture, and stir until everything is well coated.

3. Prepare the Crescent Roll Dough

Unroll the seamless crescent dough onto a silicone baking mat or parchment paper, then transfer it to a baking sheet.

Using a sharp knife or pizza cutter, make cuts down the sides of the dough, about 1 inch apart. You’ll want to leave about 3 inches of dough in the center where the filling will go. The cuts will form the strips that you’ll braid over the filling later.

4. Add the Filling

Spread the chicken-veggie-cheese mixture down the center of the dough, keeping it within the uncut section. Make sure the filling is spread evenly so that every bite is packed with flavor.

5. Braid the Dough

To braid the dough, take a strip from one side and fold it over the filling. Then, take a strip from the opposite side and fold it over the first strip, overlapping them slightly. Continue alternating strips from each side until the entire braid is complete. Pinch the ends of the dough to seal the braid and prevent the filling from spilling out during baking.

Tip: If the dough sticks to the parchment or silicone mat while braiding, use a little flour on your fingers to help handle the dough more easily.

6. Bake

Place the baking sheet in the preheated oven and bake for 20-25 minutes, or until the crescent dough is golden brown and cooked through. You’ll know it’s ready when the top is golden and the filling is bubbling slightly.

7. Let It Cool and Serve

Once baked, remove the crescent braid from the oven and let it cool for about 10 minutes. This allows the filling to set slightly, making it easier to cut. After resting, slice the braid into portions and serve hot!

Tips for Making the Best Chicken Pot Pie Crescent Braid:

• Use Rotisserie Chicken: To save time, use a store-bought rotisserie chicken. It’s quick, flavorful, and perfect for this recipe.
• Seamless Dough: If you can’t find seamless crescent roll dough, regular crescent rolls will work. Just press the perforated seams together before adding the filling.
• Add More Veggies: Feel free to add other vegetables like corn or green beans for variety. Just be sure they are cooked or thawed before mixing them into the filling.
• Cheese Options: Swap out the cheddar for mozzarella or Monterey Jack for a different flavor twist.

What to Serve with Chicken Pot Pie Crescent Braid:

This Savory Chicken Pot Pie Crescent Braid is filling on its own, but if you want to round out the meal, here are a few serving ideas:

• Side Salad: A crisp green salad with a light vinaigrette pairs beautifully with the rich flavors of the braid.
• Roasted Vegetables: Serve with roasted Brussels sprouts, green beans, or carrots for a hearty and balanced meal.
• Mashed Potatoes: For an extra indulgent option, creamy mashed potatoes are the perfect side dish to complement the chicken pot pie filling.

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Yield: 4 people

Savory Chicken Pot Pie Crescent Braid

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Savory Chicken Pot Pie Crescent Braid—a delightful twist on the classic comfort food.

Prep Time 10 minutes

Cook Time 20 minutes

Resting Time 10 minutes

Total Time 40 minutes

Ingredients

• - Seamless crescent roll dough, I used Pillsbury
• - 1 cup cooked chicken
• - 1 cup frozen peas and carrots
• - 1/2 cup cream of chicken condensed soup
• - 4 oz cream cheese
• - 1/2 cup cheddar cheese

Instructions

1. 1. Preheat your oven to 375 degrees.2. In a large bowl, combine the frozen veggies, cheddar cheese, and chicken. In a separate bowl, mix together the cream cheese and the condensed soup. Add it to the chicken-veggie mixture.3. Spread the crescent roll dough out on a silicone mat or parchment paper and place that on a baking pan. Leaving three inches in the middle, make cuts down the side of the dough an inch apart on both sides.4. Spread the chicken-veggie-soup mixture down the middle of the dough. Take a strip of dough from one side and fold it over the middle mixture. Then take a strip from the other side and fold it over the middle. Continue down the dough, alternating sides until it is completely folded over.5. Pinch the ends of the dough to keep the filling inside while it bakes.6. Bake for 20 to 25 minutes so that the top is nice and golden brown.7. Let stand about 10 minutes before cutting into it.

Notes

Nutrition Information (per serving):

• Calories: 380
• Fat: 24g
• Saturated Fat: 12g
• Cholesterol: 80mg
• Sodium: 640mg
• Carbohydrates: 22g
• Fiber: 2g
• Sugar: 3g
• Protein: 18g

Nutrition information is estimated and may vary based on ingredients used.

Nutrition Information:

Yield:

4

Serving Size:

1 grams
Amount Per Serving: Unsaturated Fat: 0g

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