Made with your normal pot pie ingredients, this recipe for Chicken Pot Pie Crescent Braid has all the makings for this comforting dish, except crescent dough is used in place for the crust. It’s a lovely spin on this American classic.
A long, long, long time ago….in a galaxy far away….I came across a mind blowing recipe for chicken pot pie. What made it so mind blowing was the filling, which my family loved. However, we didn’t enjoy the crust part because I couldn’t master how to make it. This is one goal I hope to achieve in culinary school this year.
I didn’t want to toss the recipe, so I kept it until I was able to find the right pastry/crust for it. Well, ladies and gentlemen, that moment has arrived!
This is very simple to make and requires only a few steps. The only thing that makes this dish complicated is the filling part, which can be a bit time consuming. However, you can combat this issue by making it the night before.
I took the liberty of adding a picture tutorial for the braid, for those who are wondering how it’s made:
1. Take your crescent sheet and roll it out on the surface on which you plan to bake. With a pizza cutter or knife, cut 1 inch slits across each side, making sure to leave at least 2-3 inches in the middle.
2. Take half of your filling and spread it up and down the center.
3. Starting with the end closest to you, take the strips and place them over each other, like you are braiding them. Continue to do this with each strip until you reach the end.
4. Seal any edges that you may see and bake.
Easy peasy, lemon squeezy 🙂
I seriously love the versatility of this braid! I’m already thinking of other filling recipes to make with it…meatballs, cheese, and marinara….ham, turkey, and cheese….breakfast sausage, bacon, and eggs….the possibilities are endless!!
One day I will figure out how to make that perfect homemade pie crust…in the meantime though, this braid will just have to do. If you’ve never made this, make it this week for your family!
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 24
Calories: 131
Ingredients
- 2 cups shredded cooked chicken
- 1 cup chopped and diced carrots
- 1 cup frozen green peas
- 1/2 cup peeled and diced potatoes
- 1/2 cup sliced celery
- 1/3 cup unsalted butter
- 1/3 cup chopped onion (optional)
- 1/3 cup all purpose flour
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 1/4 tsp. celery seed
- 1/4 tsp. Season All
- 14.5 oz. can chicken broth
- 2/3 cup milk
- 4 oz. cream cheese, full fat and at room temperature
- 2 8 oz. packages of crescent seamless dough sheets
- 1 cup shredded cheddar cheese (not pictured and optional)
Instructions
- In a saucepan on medium high heat, combine the chicken, carrots, peas, potatoes, and celery. Add just enough water to cover the top and bring to a boil. Boil for 15 minutes or until vegetables are tender. Drain and set aside.
- Preheat oven to 375 degrees. In a saucepan over medium high heat, melt the butter and saute' the onions (if desireuntil translucent.
- Turn the heat to low and whisk in the flour, salt, pepper, celery seed, and Season All. Slowly whisk in the chicken broth and milk. Simmer until the liquid becomes thick.
- Add the vegetable-chicken mixture with the sauce. Add in the cream cheese and stir until well combined.
- Take your crescent sheet and roll it out on the surface on which you plan to bake. With a pizza cutter or knife, cut 1 inch slits across each side, making sure to leave at least 2-3 inches in the middle.
- Take half of your filling and spread it up and down the center. Top with the shredded cheddar cheese if desired.
- Starting with the end closest to you, take the strips and place them over each other, like you are braiding them. Continue to do this with each strip until you reach the end.
- Seal any edges that you may see to prevent the filling from leaking out.
- Bake for 20-25 minutes or until the top is golden brown.
Libby's Notes
Time Saving Tip:
This is an extensive recipe. To save on time, complete step 1 the night before and store the vegetables/chicken in the fridge until ready to use.
Nutrition
Calories: 131kcal
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Looks great – I'm excited to try. Thanks for sharing.
You are welcome! I hope you enjoy it 😉
This looks delicious. I am thinking the chicken curry for the filling, should be nice. And…congratulations, soon you will have a new lovely member in your sweet home. 🙂
Never thought about chicken curry for a filling. That would be interesting 🙂 In terms of the new member in our home, you must be referring to the post I wrote about how the blog was started 😉 We welcomed our baby girl into our home 8 years ago 😉
This is such a great idea – and perfect for those who prefer more breading that "stuff" in their chicken pot pie. I've pinned this. Thank you for the time-saving tips too. I always welcome those! 🙂
You are very welcome Karen 😉 Thank you for the pin!
I love recipes like this! The presentation looks like it took a long time, but you make it sound easy! Pinned!
Awwwww…believe it or not, it didn't take long at all and it was seriously very easy to do. 😉
Mmmm. Chicken pot pie is one of my favorite dishes in the colder months. This recipe is coming just in time as fall starts approaching. Looks yummy. Thank you for linking at the In and Out of the Kitchen Link Party. Hope to see you again next week.
You are welcome for linking up 😉 And yes…fall is just around the corner so this would be perfect for it 😉
Chicken pot pie is a favorite of mine but never so pretty as yours! Can't wait to try this out! Thank you so much for linking up at Tasty Tuesday! Your recipe has been pinned to the Tasty Tuesday Pinterest board! Please join us again this week!
Thank you very much for the pin and the compliment 😉 These were so simple to make. I've made the pie version before and it never looked great…lol. I like this version much better..not only because it looks nicer, but also because it's simpler to make 😉
This sounds amazing. Just a quick question about it though. You have the potatoes listed as "1/2 chopped potatoes, peeled". Am as correct that it should be "1/2 CUP chopped potatoes, peeled"? Thanks
Yes…it is a 1/2 cup chopped potatoes, peeled. I have corrected it 😉 Thank you for pointing it out 😉
I made this and the filling came out great but very thin so it leaked before I could even seal it. Do you drain the liquid out? Any suggestions?
We have never had any trouble with it leaking. However, make sure when you make the flour part, make sure you mix it until it becomes thick. If it still comes out watery, I would suggest draining the liquid. Also, make sure you drain your vegetables really well. Hope this helps some 😉
I would agree with the above comment. Just finished making the filling & followed the recipe precisely, made the roux etc. There was way too much liquid here compared with the amount of veg & chicken. I know if I try to put this in the braid it will just run out everywhere. Your photos show the filling as pretty tight whereas what I wound up with was a traditional liquidy pot pie filling. I’ll likely make the filling into a traditional pie, or maybe use it to top baked potatoes.
Hi Barb. I’m sorry it didn’t work out for you 🙁 Great idea to use it in a traditional pot pie recipe and even top potatoes with it. Thank you for letting us know how it turned out.
Made this tonight and really enjoyed it. My only comment is that the filling made much more than 2 braids worth. I could probably make at least one more braid with the filling I have left. But this is a great item for a brunch of pot-luck type of gathering so I wll definitely keep this recipe on file. Thanks.
You are welcome 😉 One more braid is always a good thing 😉
One question where can I find the long crescent sheet I have looked everywhere…or maybe I'm not looking right lol thanks
They are usually in refrigerated aisle located next to the pre-made cookie dough and crescent rolls. If you can't find them, use a can of crescent rolls. You will just have roll out each roll and press them together to form a rectangle of sorts. Make sure the edges are tightly sealed when pressing them together. Hope this helps some 😉
How many servings does this yield? Thinking of making it for a big group and want to know if I need to double the recipe…it looks delicious!
It makes 2 braids…maybe 3. And you can get 8 serving sizes from each braid…so around 16 servings for 2…and 24 servings for 3.
Can these be made and frozen and then cooked later?
You can make the filling for it (minus the cream cheese) and freeze it. When it’s time to cook it, defrost the filling in the microwave or on the stove and add the cream cheese to it. Then follow the rest of the directions to make the crescent braid and bake. Hope that helps some!
Great recipe for pot pie filling!
I use your filling in a traditional pot pie using Pepperidge Farm Puff Pastry Dough as the topping.
It is the perfect thickness and you can easily sub in any veggies (I use half a bag of frozen mixed veggies). Since we are just two most of the time, I will often pick up small alum foil pans (Dollar store) and cook one now and freeze the other.
I’m glad you enjoyed it 😉 I have made a traditional pot pie with this feeling and it works great 😉 Thank you for letting us know 🙂
Our family loves this recipe on cold winter days! Yummm!
Hey Libby! Tried your recipe and added sweetcorns and mushrooms in addition. It was yummilicious! Thankyou so much! 🙂
You are very welcome Nida 😉 What a lovely additions to the recipe! Thank you for sharing 😉