This Chicken Pot Pie Crescent Braid is a super easy and delicious dinner all wrapped up in a gorgeous crescent braid!
I love cooking from scratch, like in this Homemade Chicken Pot Pie. But, there are times – many many times – as a mom of young children, when taking short cuts is a life saver. I love that you can take short cuts in cooking and still put something on the family dinner table that you feel great about.
This Chicken Pot Pie Crescent Braid is exactly that.
Ingredients for Chicken Pot Pie Crescent Braid
- Seamless Crescent Roll Dough
- Cooked and Shredded Chicken
- Frozen Peas and Carrots
- Condensed Cream of Chicken Soup
- Cream Cheese Cheddar Cheese
Tips and Tricks
If you can’t find seamless crescent roll dough, use the kind with the seams and gently push them together before you start cutting to make the braids.
If you would rather use homemade dough, you can use my pizza dough recipe for the outside. It won’t be flakey, but it will be delicious. Brush it with a little melted butter before baking.
If you aren’t sure how to make a crescent braid, check out the video that is in the recipe card at the bottom of the post. It shows you just how to get it done.
What to Serve on the Side
This is a great delicious recipe, but you will want to serve something on the side to go with it.
Here are a few suggestions:
- PARMESAN ROASTED BROCCOLI only takes a few minutes to prepare.
- THREE BEAN SALAD won’t take up any oven space.
- CHEESY POTATOES are ultimate comfort food.
Other Great Easy Dinners
If you like this crescent braid, you will love how easy my Taco Braid is!
My Crock Pot Chicken and Rice Casserole is another great easy dinner.
My Turkey Meatloaf only takes a few minutes to throw together and is a crowd pleaser!
If you make this Chicken Pot Pie Crescent Braid or any of my other recipes please leave me a comment and let me know what you think. I always love hearing from you.
Chicken Pot Pie Crescent Braid
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
- Preheat your oven to 375 degrees.
- 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.
- Spread the crescent roll dough out on a silicon 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.
- 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.
- Pinch the ends of the dough to keep the filling inside while it bakes.
- Bake for 20 to 25 minutes so that the top is nice and golden brown.
- Let stand about 10 minutes before cutting in to it.
did you make this
Chicken Pot Pie Crescent Braid
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Brendan says
Just had your chicken pot pie, to die for, with a nice salad, and a pint of Guinness, in heaven, thanks a mill, Dublin Ireland.
I’m so glad you liked it!
skip smith says
I have made this several times and it gets better each time.
I’m so glad that this is a recipe you are able to come back to over and over.
Kathryn says
I always have a little bit leftover- not enough for a second crescent though. Any ideas what I could do with it/ how I could cook it?
Thanks!
If you keep squares of puff pastry in your freezer, you can pull out a couple and make these: Chicken Pot Pie Hand Pies.
Arlene says
Do you use 2 crescent roll packages?
Nope, just one.
Sherry says
This is one of my husband’s favorites and I make several at a time for my mother in law to keep in her freezer. Try it using the cornbread flavor dough by Pillsbury in a tube, too. Adds a little something different to the recipe!
Oh, how great! I’ve never seen that, but I can imagine it would be delicious with this recipe! I’m so glad that you and your family enjoy it so much.
Rhonda T says
Does this have to be served hot. I thought maybe put it on a charcuterie board and serve room temperature. How long would this be good for?
I do recommend serving it hot because we are using prepackaged dough. It just doesn’t have the same quality once it cools down or sits out. That said, you could try it with homemade pizza dough, though I haven’t tried that with this particular recipe.
Teresa says
I am 62 years old and raised 4 children. I have made pot pies 80 different ways! This is delicious! The filling mixture is divine! Good for you! Turned out perfect. Thank you
Thank you! I’m so happy that you liked it!
Kristine says
My husband doesn’t eat chicken and since it is just the two of us I adapted the recipe, smaller also. I use an 9” aluminum pie plate and using just one can of refrigerated crescent rolls. Using Surimi/Krab instead of chicken, I sprayed the pan with cooking spray, filling in the middle first with one triangle piece of the crescent dough. Then adding the the separated triangles of crescent dough, touching the center dough pinching together, as you go. The wider part of the triangle goes towards the center. It kinda looks like the sun with pointed rays. I spread the cream cheese on the bottoms the Reginald recipe says. I just mixed all of the ingredients together. I added a like more mushroom soup as mine was dry. I added the frozen peas with chopped onions and chopped a bit of zucchini I had left, with grated cheese. I added extra grated cheese on top before folding the top. Then folded the pointed ends of crescent dough toward the middle and pinched together. Sprayed with cooking spray o make it golden brown and slightly crispy. Baked at 375 degrees. Turned out better than expected, hubby had seconds. Next time I’ll try it with shrimp.