Chicken Pot Pie Braid

Chicken Pot Pie Braid Text

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This time of year, when it’s cold, dreary, and dark outside, I tend to gravitate towards good ol’ fashioned comfort foods. And chicken pot pie is just about as old fashioned and comforting as they come! So this recipe takes a classic and gives it a new twist. Literally! The delicious mix of chicken, cheese, and veggies is all wrapped up inside of flaky crescent roll dough.


Previously, I’ve made a broccoli cheddar braid, spaghetti braid, and a taco braid! All of them turned out great, and this one is no exception. One thing I love about braided dishes like these is how pretty they look on the platter! That lovely golden braid is very impressive looking. But it’s really not hard at all to make! What I really loved about this chicken pot pie filling is how deliciously creamy it is!

Chicken Pot Pie Braid

Ingredients

  • 1 package crescent roll dough (the seamless kind is best if you can find it)
  • 1 cup cooked chicken (you can pre-cook your own chicken or use rotisserie)
  • 1 cup frozen peas and carrots
  • 1/2 cup condensed cream of chicken soup
  • 4 oz cream cheese
  • 1/2 cup cheddar cheese

Directions

  1. Preheat oven to 375 degrees F.
  2. 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.
  3. Roll the crescent dough onto a piece of parchment paper and place that on a baking pan.
  4. Spread the mixture down the middle of the dough lengthwise, leaving about 2 inches from the edge on both sides.
  5. Using a sharp knife, make cuts down the side of the dough in 1 inch intervals. 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.
  6. Pinch the ends of the dough to keep the filling inside while it bakes.
  7. Bake for 20 to 25 minutes or until the top is nice and golden brown. Let stand about 10 minutes before cutting in to it.
http://normalcooking.com/2016/01/16/chicken-pot-pie-braid/

Source: Wine and Glue

4 thoughts on “Chicken Pot Pie Braid

  1. I love making these braided meals. I’ve been doing a twist on a Reuben Sandwich this way for years. Spread Thousand Island dressing down the middle, top with chopped corn-beef
    (I use the kind in the bags -or you can get deli sliced) top with drained well sauerkraut and shredded or sliced Swiss cheese! I make an egg wash and brush over the braid before baking to give the braid an even golden color.
    Thanks for a new braid to try!

  2. That is such a great idea! I make a ‘braid’ with ham and cheese which I like very much. I put an egg wash on mine before I bake it – I like the way it adds a bit of color and shine. ++ I am PINNING this immediately – as I always do! ; o )

    • lindsayballen January 17, 2016 at 6:15 pm - Reply Author

      Thanks Cecile! I usually do an egg wash, but I felt like the non-washed dough resembled more of the classic chicken pot pie. I definitely need to add a ham and cheese one to my braided meal repertoire!

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