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.
Ashlee says
I wish the pictures had a step by step view for cutting the dough and placing the chicken mixture inside…. :(
Hi Ashlee! In the post, I link to my friend Jocelyn and her great post with step by step pictures (http://insidebrucrewlife.com/2013/09/meat-lovers-crescent-braid/). Check it out! And don’t worry, it’s a lot easier than you think :)
Vedika says
Hello Lisa
This looks great I would like to try tomorrow to take to a dinner. I cannot find pillsbury crescent rolls here in Hong Kong can one do this using puff pasty sheets? Please advise ASAP
You will definitely have different results with puff pastry, but it will still be delicious. Just keep in mind that the baking time will be different so keep own eye on it.
Josephne says
Hi Lisa, I live in Australia and love your recipes, but my problem is that we don’t have all the ingredients like you guys have. We don’t have Pillsbury products for starters so I’m going to try your Chicken Pot Pie Crescent Braid with our sheet “shortcrust Pastry”. I checked out a few more of your recipes and I don’t know what to sub for some of those either, I wish we had not so much the amount but the variety you have in your supermarkets. I’ve been to the States many times and just walk in wonderment along the aisles to see ALL you guys have. I’m going to try a variation on your lemon cheesecake braid and lemon cheesecake, but I can’t do the lemon cookies as we don’t have lemon Oreos.
Ugh, sorry Josephne! I hope that the shortcrust pastry works out! And ask for the lemon cookies, if you have any sort of sandwich cookie in Australia with a lemon filling, it should work just as well.
Genae says
Hey There! I was wondering if I could double this and freeze the other?
Hi Genae! To doubling, yes! I definitely recommend it, since that way you can just use the whole bar of cream cheese. I’m not sure about freezing it. I have other recipes using Pillsbury dough that has frozen well, but I can’t speak for this one in particular.
Kasey says
Has anyone tried doubling the recipe and freezing one successfully yet?
Tranice says
Can this recipe be made without the cream cheese?
Tranice, I personally wouldn’t leave the cream cheese out, as it really thickens up the filling.
Michael says
Would someone actually comment who made it…I’m not really interested in those who are excited about possibly, in-the-future, sounds so great, need to make it for my hubby , etc comments.
Hey Michael! I totally agree, I tend to only get comments on my blog when someone tries a recipe and it doesn’t work out, unfortunately. The fact that there are three commenters who liked it speaks volumes. Add that to the fact that I’ve seen a bunch of people comment on Pinterest that they tried it and their family liked it and I’d call this one a winner. The one negative comment I saw was someone who had a little trouble with it not cooking long enough.
Karin says
Hello All- I just made this and it’s delish! Will be craving it frequently as the cooler weather settles in. I sliced & sautéed a package of baby Bella mushrooms which I used in place of the chicken (we’re not big meat eaters in my house) and followed the rest of the recipe as directed. The results were a creamy, savory filling with the perfect amount of crust in each bite. I imagine if you wanted to go full-veg, cream of mushroom soup would likely be a solid swap. Thanks, to Lisa for making my time in the kitchen tonight super easy. No one would believe it by the look of the final result!
Karin, this made my day! Thank you so much for coming back to tell me you enjoyed it! And I will have to give it a try with the mushrooms. It sound delicious!
JenN says
I made this braid with pie crust and I also added frozen hash browns. My husband loved it!
Jolene says
I just sent you an email about this recipe on Pinterest.
kathy says
oh my god it looks delicious! might be a stupid question but may i ask – is it 375 degrees celsius or fahrenheit? I rarely bake but this makes me want to try it tonight!
Fahrenheit :)