This Chicken Pot Pie Crescent Braid is a super easy dinner recipe that combines crescent rolls, chicken and vegetables!
Recipe At Bottom of Post
I think Chicken Pot pie is fantastic and I’ve loved it every since I was a little kid! This Chicken Pot Pie Crescent Braid is a fun take on that classic dinner recipe that we grew up on!
What you’ll need for Chicken Pot Pie Crescent Braid:
- cooked chicken, shredded or diced
- frozen mixed vegetables
- cream cheese, softened
- can cream of chicken soup
- 1 cup shredded cheddar cheese
- crescent roll dough
How to make Chicken Pot Pie Crescent Braid:
First for this chicken pot pie, since it’s a semi homemade recipe, you’re going to need cooked chicken. Cook your own chicken, use a rotisserie chicken from the grocery store, left over chicken or chicken strips from the frozen food section.
You’ll need about 1 cup of shredded or diced chicken.
Lay one sheet of crescent roll dough into a baking sheet that has been lined with parchment paper or a silicon mat.
If the triangles are separated us you fingers to press them together to form one giant sheet of crescent rolls dough.
Leave a 3 inch gap down the middle of the dough and carefully make make cuts down the side of the dough on each side to making each strip about 1 inch thick.
Then, spread the chicken mixture down the center of the dough.
Use the side strips to criss cross each other and fold over filling.
If you feel like there is too much filling showing, open the 2nd can of dough, rip into long pieces and wrap over top of braid and ends.
Bake for 30-45 minutes or until dough is baked to a golden brown.
A perfectly simple and easy dinner or lunch recipe that’s easy to toss together! Serve alone or with a side salad for a delicious meal.
Helpful Kitchen Tools to make Chicken Pot Pie Crescent Braid:
- Baking Sheet
- Parchment Paper or Silicon Mat
- large mixing bowl
More chicken recipes that you’ll love:
Chicken Pot Pie Crescent Braid
Chicken Pot Pie Crescent Braid
This Chicken Pot Pie Crescent Braid is a super easy dinner recipe that combines crescent rolls, chicken and vegetables!
Ingredients
- 1 cup cooked chicken, shredded or diced
- 1 cup frozen mixed vegetables
- 4 oz cream cheese, softened
- 10.5 oz can cream of chicken soup
- 1 cup shredded cheddar cheese
- 2 (8 oz) tubes crescent roll dough
Instructions
Lay one sheet of crescent roll dough into a baking sheet that has been lined with parchment paper or a silicon mat.
If the triangles are separated us you fingers to press them together to form one giant sheet of crescent rolls dough.
Leave a 3 inch gap down the middle of the dough and carefully make make cuts down the side of the dough on each side to making each strip about 1 inch thick.
Then, spread the chicken mixture down the center of the dough.
Use the side strips to criss cross each other and fold over filling.
If you feel like there is too much filling showing, open the 2nd can of dough, rip into long pieces and wrap over top of braid and ends.
Bake for 30-45 minutes or until dough is baked to a golden brown.
If you make this recipe, snap a picture and share it on Instagram or Facebook with the hashtag #semihomemaderecipes — We love to see what your cooking from the blog!
Love it? Pin it!
[…] Chicken Pot Pie Crescent Braid […]