Savory Chicken Pot Pie Crescent Braid—a delightful twist on the classic comfort food. This creative dish combines tender chicken, vibrant veggies, and a creamy filling, all wrapped in a seamless crescent roll dough. The result? A golden-brown masterpiece that’s as visually appealing as it is delicious.

The Savory Chicken Pot Pie Crescent Braid is a symphony of flavors and textures. Succulent chicken, a medley of frozen peas and carrots, and a creamy blend of cream cheese and condensed chicken soup are encased in a seamless crescent roll dough. 

The unique braided presentation adds an elegant touch to this easy-to-make recipe.

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

How to Craft the Braid:

1. Preheat your oven to 375 degrees.
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. Spread the crescent roll dough out on a silicone 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.
4. 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.
5. Pinch the ends of the dough to keep the filling inside while it bakes.
6. Bake for 20 to 25 minutes so that the top is nice and golden brown.
7. Let stand about 10 minutes before cutting into it.

Tips and Notes:

– Customize the filling with your favorite veggies for a personalized touch.
– Serve with a side of extra cream of chicken soup for dipping.