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.
Susan K says
Hi there – Can you let me know if you can use Pillsbury Pizza Dough??I bought it by mistake…… maybe roll it out thinner and just make it bigger? Thanks! Susan
You can totally make it with pizza dough, Susan. I wouldn’t worry about rolling it thinner. That just sounds like a pain. But! The cooking time will be totally different. So just keep an eye on it, and I would love if you reported back with the time and how it tasted. Don’t worry about the insides, more cooking time for them will be totally fine. Enjoy!
Gilly says
Also curious about freezing this. We are going to have left over turkey so I’m looking for recipes to have to make meals and freeze them for future use. Did anyone try freezing this? Would you freeze it uncooked? Thanks!
Gilly, I haven’t tried freezing it, but if I were going to, I would freeze it uncooked, and then let it thaw in the fridge before putting it in the oven.
Sonya E. says
How many does this serve?
I would say four with a nice big salad on the side.
Kim says
Made this recipe this weekend. My family loved it! Used a rotisserie chicken for the meat (cheaper that buying canned chicken and quicker than cooking my own chicken). Doubled the recipe and it fed 5 adults with 1/2 of one braid leftover. When I say leftover, that remaining portion barely lasted until the next day. I will be keeping this recipe in my rotation for family meals.
I’m so glad your family liked it Kim!! Thank you so much for taking the time to come back and let me know!
Marie says
could this be make with canned chicken? just curious
Thanks!
I personally wouldn’t Marie, but that’s just me.
Ashley says
Yummy! A very nice dinner recipe, thanks. Pinned. :)
Thanks Ashley!
Josie says
I made this tonight for dinner and it looked great – nice and golden brown. But- there was raw dough in the middle. Next time, I’ll tent it with foil and bake it another 10 minutes.
Debbie says
great chicken “pot pie” cut size to fit person. can also be portable for lunch (pieces)
Rachel Ossmo says
I want to make and freeze to give to a friend post surgery. Do you think it will reheat well?
I have to preface this with I haven’t tried, but I would be leary of it because it is prepackaged dough. I think if I were going to do that I would use homemade pizza dough (it will be a little different but still good), and I would probably freeze it unbaked.
LaWanda says
Hi Lisa! Do you have any suggestions for side dishes that would go with this? Thanks.
Hi LaWanda! I have a whole bunch of sides here: https://simplejoy.com/eats-2/salads-sides But I would most recommend this easy side salad or this creamy tomato bisque soup!
Elise Bray says
Hi LaWanda …. I just made this last nite and had right out of the garden … yellow and green zucchini …sautéed up in a swipe of olive oil and two dabs of butter ! delish !
Kendall says
This turned out great! MY family doesn’t like peas so I cooked fresh carrots and broccoli until tender and added them in place of the frozen peas and carrots and it was also delicious. GREAT recipe””
So glad you liked it!