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.
Prep Time 30minutes
Cook Time 25minutes
Total Time 55minutes
Author The Gracious Wife
2tubes crescent rolls
1 ½cupschicken broth
18 ounce package cream cheese, cubed
2cupscooked and chopped chicken
2cupsfrozen mixed vegetablesthawed
Salt and pepperto taste
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.