Chicken Pot Pie Crescent Braid is a delicious and easy-to-make dish that is perfect for family dinners or casual gatherings. It is a twist on the classic chicken pot pie recipe, but instead of being baked in a pie crust, it is wrapped in a flaky crescent roll dough.
How To Make:
To make the Chicken Pot Pie Crescent Braid, you will need chicken, vegetables, seasonings, and crescent roll dough. The filling can be customized to your liking, but typically it includes diced chicken, peas, carrots, onions, and celery. The filling is cooked in a skillet with seasonings like thyme and garlic until the vegetables are tender and the chicken is cooked through.
Once the filling is ready, the crescent roll dough is rolled out into a rectangle and cut into strips on each side, leaving a middle section for the filling. The filling is then spooned into the middle of the dough, and the strips are folded over the filling in a braid-like pattern, creating a beautiful presentation.
The Chicken Pot Pie Crescent Braid is then baked until the crust is golden brown and the filling is hot and bubbly. Either hot from the oven or at room temperature, it can be served. It is a dish that may be used as a side dish or a main course.
Tips and Variations:
Tips:
Use rotisserie chicken to save time and add extra flavor to the filling.
Add vegetables such as carrots, peas, and celery to the filling for added nutrition and texture.
Use a mixture of cream of chicken soup and chicken broth to create a creamy and flavorful sauce.
Don't overfill the crescent braid or it will be difficult to close and may leak.
Brush the top of the crescent braid with an egg wash to create a golden-brown crust.
Variations:
Swap out the chicken for turkey or beef for a different flavor profile.
Use different vegetables such as broccoli, cauliflower, or green beans to change up the filling.
To add taste, add herbs like thyme or rosemary.
Use a different type of cheese such as cheddar or Swiss to change the flavor of the dish.
Make mini Chicken Pot Pie Crescent Braids by using smaller crescent rolls and adjusting the filling accordingly. These are perfect for appetizers or snacks.
Ingredients:
- 2 cups cooked and shredded chicken
- 1 can cream of chicken soup
- 1/2 cup chicken broth
- 1/2 cup frozen peas
- 1/2 cup frozen carrots
- 1/4 cup chopped onion
- 1/4 cup chopped celery
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup shredded cheddar cheese
- 2 cans of crescent rolls
Instructions:
Preheat your oven to 375°F (190°C).
In a large mixing bowl, combine the cooked and shredded chicken, cream of chicken soup, chicken broth, frozen peas, frozen carrots, chopped onion, chopped celery, garlic powder, salt, and black pepper. Mix until everything is well combined.
On a baking sheet lined with parchment paper, lay out the crescent rolls in a long rectangular shape, pressing the seams together to seal them.
Spoon the chicken and vegetable mixture onto the center of the crescent rolls, leaving about 1 inch of space around the edges.
Sprinkle the shredded cheddar cheese on top of the chicken and vegetable mixture.
Using a sharp knife or kitchen shears, make diagonal cuts about 1 inch apart on both sides of the filling.
Fold the crescent roll strips over the filling, alternating sides, to create a braid-like pattern.
Brush the top of the crescent braid with an egg wash.
Bake the Chicken Pot Pie Crescent Braid in the preheated oven for 20-25 minutes, or until the crust is golden brown.
Let the crescent braid cool for a few minutes before slicing and serving.