Chicken Pot Pie Crescent Braid has all the classic, warm flavors of a traditional chicken pot pie, served in an elegant, but simple crescent braid.
Chicken Pot Pie Crescent Braid
Chicken Pot Pie! It’s a family favorite at our house. It might actually be our absolute favorite! I’ve been told that I must be putting crack in it because it’s so addictive. But, seriously, no crack, just pure, classic deliciousness. So what could be more fabulous than a classic, homemade chicken pot pie?
Well, a classic homemade chicken pot pie, that takes a bit less time to make! Like this Chicken Pot Pie Crescent Braid, that has all the traditional yum of a normal chicken pot pie and all the same ingredients as our favorite chicken pot pie. But this Chicken Pot Pie Crescent Braid is served up in an elegant fashion and takes half the time to prepare!
I like to cook the chicken for my Chicken Pot Pie and this Chicken Pot Pie Crescent Braid by seasoning it with dried basil and a little salt and pepper, then cooking it in a 350° oven for about 20-30 minutes, covered with foil. The basil really makes it amazing. Of course, you can also use pre-cooked rotisserie chicken, but I’d probably add just an extra pinch of basil to the filling to make up for it.
The egg on this Chicken Pot Pie Crescent Braid gives it its beautiful golden-brown color, plus is adds a little extra crunch that I think makes it totally worth it.
If you’ve never made a crescent braid before, let me just tell you it looks a lot more complicated than it actually is. You just cut strips down the sides of the crescent dough and alternate sides while folding each strip to the middle. If you’re a more visual learner, I love this picture tutorial from Wine and Glue. It shows you every step! It’s also what I used to learn to make a crescent braid for my first one (which was also delicious! You can check that out here!)
Chicken Pot Pie Crescent Braid Recipe
- 2 tubes crescent rolls
- 1/4 cup butter
- 1/4 cup chopped onion
- 1/4 cup flour
- 1 1/2 cups chicken broth
- 1 8 ounce package cream cheese, cubed
- 2 cups cooked and chopped chicken
- 2 cups frozen mixed vegetables thawed
- 1 teaspoon dried basil
- 1/8 teaspoon garlic powder
- Salt and pepper to taste
- 1 egg beaten
- In a large saucepan, melt the butter.
- Add onions and saute until tender and translucent.
- Stir in flour, and allow to heat for about 2 minutes, until it changes to a nice golden color.
- Add chicken broth a little at a time, stirring constantly to avoid lumps. Allow mixture to heat to steaming, but not boiling.
- Add cream cheese, stirring until fully combined.
- Stir in chicken, mixed vegetables, and seasonings. When mixture is fully combined, remove from heat and set aside.
- On a large, greased cookie sheet (or 2, depending on how large your sheet is), unroll your crescent rolls, leaving them all attached.
- Pinch together the seams of the dough. Then flip it over and pinch the seams on the other side. You can either connect the two crescent rolls together to make one long chicken pot pie crescent braid or leave them separate for two smaller ones.
- Leaving about 3 inches in the middle of the dough, cut 1-inch thick strips down the sides of the crescent dough. I use a pizza cutter for this part.
- Spread the filling mixture down the center of the crescent dough.
- Take the first strip on one side of the crescent dough and fold it over to the center of the filling. Do the same on the other side. Continue with the pattern until all strips are folded over the filling and form a braid-like pattern.
- With a pastry brush, lightly brush the beaten egg over the top of the crescent braid.
- Bake in a 375° oven for 20-25 minutes until crescent braid is golden and cooked through.
- Allow Chicken Pot Pie Crescent Braid to stand for at least 10 minutes before cutting.
- Serve warm.
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