There’s just something incredibly comforting about a warm chicken pot pie, isn’t there? It’s like a hug in a dish! But wait—let’s add a little twist to this classic favorite with my chicken pot pie crescent braid. Picture this: tender chicken and colorful veggies all wrapped up in flaky, golden crescent dough. It’s not just delicious; it’s also a feast for the eyes! This dish is perfect for busy weeknights when you want to impress without spending hours in the kitchen. Trust me, once you try this braid, you won’t want to go back to the traditional pie. Get ready for a cozy, satisfying meal that’s sure to become a family favorite!
Ingredients List
Gather these delicious ingredients to create your chicken pot pie crescent braid. Trust me, each one adds to the flavor and comfort of this dish!
- 2 cups cooked chicken, shredded: This is the star of the show! You can use leftover chicken or even grab a rotisserie chicken for quick prep.
- 1 cup mixed vegetables: I like a blend of peas, carrots, and corn, but feel free to use your favorites. Fresh or frozen works great!
- 1 cup cream of chicken soup: This adds the creamy goodness we all love. It brings everything together in a cozy embrace.
- 1 teaspoon garlic powder: A must-have for that aromatic flavor! It just elevates the whole dish.
- 1 teaspoon onion powder: Adds a mellow sweetness that complements the chicken and veggies perfectly.
- 1 package crescent roll dough: This is what makes the braid so flaky and delicious. You can usually find it in the refrigerated section of your grocery store.
- 1 egg, beaten: This will give your braid that beautiful golden finish. It’s all about the presentation!
- Salt and pepper to taste: Don’t skip this! A little seasoning goes a long way in bringing out all those wonderful flavors.
How to Prepare the Chicken Pot Pie Crescent Braid
Now that you have all your ingredients ready, let’s dive into making this chicken pot pie crescent braid! Follow these simple steps, and you’ll have a delicious meal in no time.
Preheat and Mix
First things first, preheat your oven to 375°F (190°C). This is crucial because you want that oven nice and hot for baking! While that’s warming up, grab a mixing bowl and combine the shredded chicken, mixed vegetables, cream of chicken soup, garlic powder, onion powder, and a pinch of salt and pepper. Give it a good stir until everything is well-coated in that creamy goodness. It should smell amazing already!
Prepare the Crescent Roll Dough
Once your filling is mixed up, it’s time to get the crescent dough ready. Carefully unroll the package of crescent roll dough and lay it out on a baking sheet lined with parchment paper. Make sure to keep it in one piece. You’ll want to cut slits down each side of the dough, about 1 inch apart, and leave the center untouched. This is where the magic happens, so be careful not to cut all the way through!
Assemble the Braid
Now for the fun part! Spoon your delicious chicken mixture right down the center of the dough—don’t be shy, pile it on! Then, start braiding the dough by folding the strips over the filling, alternating sides. It’s okay if it looks a little rustic; that’s part of the charm! Just make sure to pinch the edges together at the end to seal in all that goodness.
Bake and Serve
Brush the top of your braid with the beaten egg for that gorgeous golden finish. Now, pop it in the oven and bake for about 25-30 minutes, or until the dough is golden brown and flaky. You’ll know it’s ready when your kitchen is filled with that irresistible aroma, and the braid looks perfectly puffed up. Once it’s done, let it cool for a few minutes before slicing. This not only makes it easier to cut but also helps avoid any burns from that hot filling. Serve it warm, and enjoy every comforting bite!
Why You’ll Love This Recipe
- Quick and Easy: This chicken pot pie crescent braid comes together in just about 45 minutes, making it a perfect weeknight dinner option!
- Comforting Flavors: With tender chicken, creamy soup, and a medley of veggies, every bite is like a warm hug.
- Flaky and Delicious: The crescent roll dough creates a light, flaky crust that’s simply irresistible. Seriously, who can resist that golden brown finish?
- Customizable: You can easily switch up the vegetables or even the spices to suit your family’s taste. Make it your own!
- Kid-Friendly: The fun braid shape and delicious filling make it a hit with kids and adults alike. They won’t even realize they’re eating their veggies!
- One-Pan Wonder: Everything bakes on one sheet, which means less cleanup for you—always a win in my book!
- Perfect for Leftovers: This dish is just as tasty the next day. Enjoy it for lunch or a quick dinner—if there are any leftovers, that is!
Tips for Success
Here are some of my best tips to ensure your chicken pot pie crescent braid turns out perfectly every time. Trust me, these little tricks can make a big difference!
- Use Rotisserie Chicken: For a super quick prep, grab a rotisserie chicken from your grocery store. It saves time and still gives you that home-cooked flavor.
- Don’t Overfill: It can be tempting to load up the filling, but try to keep it within the center area. Overfilling can make it tricky to braid and may cause the filling to spill out while baking.
- Keep the Dough Cold: If your crescent roll dough gets too warm, it can be hard to handle. If this happens, pop it back in the fridge for a few minutes to chill before you cut or braid it.
- Check for Doneness: Ovens can vary, so keep an eye on your braid towards the end of the baking time. You want it to be golden brown and flaky, not overbaked!
- Let It Cool: I know it’s hard to wait, but giving your braid a few minutes to cool before slicing helps keep the filling from spilling out and makes for cleaner cuts.
- Experiment with Spices: Feel free to add your favorite herbs or spices to the filling. A sprinkle of thyme or a dash of paprika can add a whole new level of flavor!
- Pair with a Salad: For a complete meal, serve your chicken pot pie crescent braid with a fresh side salad. It’s a great way to balance the richness of the dish!
Variations of Chicken Pot Pie Crescent Braid
One of the best things about this chicken pot pie crescent braid is how versatile it is! You can easily switch things up based on what you have on hand or your personal taste. Here are some fun variations that I absolutely love:
- Vegetable Medley: Swap out the mixed vegetables for your favorites! Try using broccoli, bell peppers, or even spinach for a different twist. Just make sure they’re chopped small enough to fit nicely into the braid.
- Cheesy Delight: Add a sprinkle of shredded cheese to the filling for a gooey, cheesy goodness. Cheddar or mozzarella work beautifully in this dish!
- Herbed Chicken: Change up the flavor profile by adding fresh herbs like thyme, rosemary, or parsley to the chicken mixture. It’ll give your braid a fresh, vibrant taste.
- Buffalo Chicken: For a spicy kick, mix in some buffalo sauce with the chicken. It’s a fun way to turn your braid into a zesty treat that pairs perfectly with ranch dressing!
- Potato-Packed: Add diced potatoes or even mashed potatoes to the filling for a heartier version. It makes for a filling meal that’s perfect for those extra-hungry days!
- Mushroom Medley: If you’re a fan of mushrooms, sauté some before adding them to the filling. They add a rich, earthy flavor that complements the chicken beautifully.
- Curry Twist: Mix in some curry powder for a unique twist. It’ll give your chicken pot pie crescent braid an exotic flair that’s sure to impress your taste buds!
Feel free to get creative! This recipe is all about making it your own, so don’t hesitate to experiment with different ingredients and flavors. Happy cooking!
Storage & Reheating Instructions
Got leftovers? You’re in luck! This chicken pot pie crescent braid keeps beautifully, and I’ll tell you exactly how to store and reheat it for the best texture and flavor.
- Storing Leftovers: Allow the braid to cool completely before storing. Then, wrap it tightly in plastic wrap or aluminum foil to keep it fresh. You can also place it in an airtight container. It should stay good in the refrigerator for up to 3 days.
- Freezing: If you want to save some for later, you can freeze it! Just make sure it’s wrapped well to prevent freezer burn. It’ll last for about 2-3 months. When you’re ready to enjoy it, let it thaw in the fridge overnight before reheating.
- Reheating: To reheat, preheat your oven to 350°F (175°C). Place the braid on a baking sheet and cover it loosely with foil to prevent it from browning too much. Bake for about 15-20 minutes or until warmed through. If you’re in a pinch, you can also microwave individual slices on a microwave-safe plate for about 1-2 minutes, but the oven will give you that lovely, flaky texture back!
Nothing beats enjoying this comforting dish again, so follow these tips and savor every bite of your delicious chicken pot pie crescent braid!
Nutritional Information
When it comes to comfort food, it’s always good to know what you’re putting into your body, right? Here’s a general breakdown of the nutritional values for each serving of my chicken pot pie crescent braid. Keep in mind that these values are estimates and can vary based on the specific ingredients you use and portion sizes.
- Calories: 300
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Cholesterol: 70mg
- Sodium: 600mg
- Carbohydrates: 30g
- Fiber: 2g
- Sugar: 2g
- Protein: 15g
This chicken pot pie crescent braid is a satisfying meal that balances flavors and comfort. Enjoy it guilt-free, knowing it’s not only delicious but also provides a good source of protein and nutrients. Happy eating!
FAQ About Chicken Pot Pie Crescent Braid
Got questions about making my chicken pot pie crescent braid? No worries, I’ve got you covered! Here are some common questions I hear, along with my answers to help you out.
Can I use store-bought rotisserie chicken for this recipe?
Absolutely! In fact, I highly recommend it for a quick and easy prep. It saves time and still gives you that delicious, home-cooked flavor. Just shred the chicken, and you’re good to go!
What kind of vegetables can I use?
You can get creative here! While I love a mix of peas, carrots, and corn, feel free to use whatever veggies you have on hand. Broccoli, bell peppers, or even green beans would work wonderfully. Just make sure they’re chopped small enough to fit nicely in the braid!
Can I make this ahead of time?
Yes! You can prepare the filling and assemble the braid in advance. Just cover it with plastic wrap and store it in the fridge for a few hours or overnight. When you’re ready to bake it, just add a few extra minutes to the cooking time. It makes for a great meal prep option!
How do I know when the braid is done baking?
Great question! The braid is done when it’s golden brown and flaky. You’ll also know it’s ready when your kitchen fills with that delightful aroma. Just keep an eye on it during the last few minutes of baking to avoid overcooking!
Can I freeze leftovers?
Yes, you can! Just make sure to wrap the braid tightly in plastic wrap or aluminum foil before freezing. It’ll stay good for about 2-3 months. When you’re ready to enjoy it again, thaw it in the fridge overnight and reheat for the best texture!
Print
Chicken Pot Pie Crescent Braid: 7 Comforting Bites
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Comfort Food
Description
A delicious chicken pot pie crescent braid that combines tender chicken, vegetables, and creamy sauce wrapped in flaky crescent dough.
Ingredients
- 2 cups cooked chicken, shredded
- 1 cup mixed vegetables (peas, carrots, corn)
- 1 cup cream of chicken soup
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 package crescent roll dough
- 1 egg, beaten
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- In a bowl, mix chicken, vegetables, cream of chicken soup, garlic powder, onion powder, salt, and pepper.
- Unroll the crescent roll dough and lay it out on a baking sheet.
- Cut slits on each side of the dough, leaving the center intact.
- Spoon the chicken mixture down the center of the dough.
- Braid the dough over the filling by folding the strips alternately.
- Brush the top with beaten egg.
- Bake for 25-30 minutes or until golden brown.
- Let it cool for a few minutes before slicing.
Notes
- Use rotisserie chicken for convenience.
- Feel free to add your favorite vegetables.
- Serve with a side salad for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 2g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 70mg
Keywords: chicken pot pie crescent braid, chicken recipe, crescent roll recipe
