Chicken Pot Pie Crescent Braid Recipe

A delightful twist on the classic comfort food, this Chicken Pot Pie Crescent Braid is sure to become a family favorite. Flaky crescent rolls envelop a savory filling of chicken, vegetables, and creamy sauce, all baked to golden perfection.


  • 2 cups cooked chicken, shredded or diced
  • 1 cup frozen mixed vegetables (peas, carrots, corn, green beans), thawed
  • 1 cup shredded cheddar cheese
  • 1/2 cup cream of chicken soup
  • 1/4 cup milk
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • Salt and pepper, to taste
  • 2 cans (8 oz each) refrigerated crescent roll dough


  1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.
  2. In a large mixing bowl, combine the cooked chicken, mixed vegetables, shredded cheddar cheese, cream of chicken soup, milk, garlic powder, onion powder, salt, and pepper. Mix well until everything is evenly combined.
  3. Unroll the crescent roll dough and separate it into triangles. Arrange the triangles on the prepared baking sheet, slightly overlapping each other, to form a rectangle.
  4. Spoon the chicken and vegetable mixture along the center of the dough rectangle.
  5. With a sharp knife or kitchen shears, make diagonal cuts along the sides of the dough, about 1 inch apart. Be careful not to cut through the filling.
  6. Starting at one end, fold the dough strips over the filling, alternating sides to create a braided pattern. Continue until all the dough strips are folded over the filling.
  7. Brush the top of the braid with a little milk for a golden finish, if desired.
  8. Bake in the preheated oven for 20-25 minutes, or until the crescent dough is golden brown and the filling is heated through.
  9. Remove from the oven and let it cool for a few minutes before slicing and serving.
  10. Enjoy your Chicken Pot Pie Crescent Braid warm, and savor the comforting flavors of this delicious dish!

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