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  • 2 cups cooked chicken, shredded or diced
  • 1 cup frozen mixed vegetables (such as peas, carrots, corn, and green beans), thawed
  • 1 can (10.5 ounces) condensed cream of chicken soup
  • 1 cup shredded cheddar cheese
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Salt and pepper, to taste
  • 2 cans refrigerated crescent roll dough
  • 1 egg, beaten (for egg wash)
  • 1 tablespoon chopped fresh parsley (optional, for garnish)


  1. Preheat Oven: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.
  2. Prepare Filling: In a large mixing bowl, combine the cooked chicken, mixed vegetables, condensed cream of chicken soup, shredded cheddar cheese, garlic powder, onion powder, salt, and pepper. Mix until everything is well combined.
  3. Assemble Braid:
    • On the prepared baking sheet, lay out the two cans of crescent roll dough side by side, slightly overlapping in the center to create a large rectangle. Pinch the seams together to seal.
    • Spoon the chicken and vegetable mixture down the center of the dough rectangle in a straight line, leaving about an inch of dough on each side.
    • Using a sharp knife or pizza cutter, make diagonal cuts along the sides of the dough, about 1 inch apart, stopping just short of the filling.
  4. Braid Dough: Fold the strips of dough over the filling, alternating sides to create a braided pattern. Press the ends to seal.
  5. Brush with Egg Wash: Brush the top of the braid with beaten egg. This will give it a nice golden color when baked.
  6. Bake: Place the baking sheet in the preheated oven and bake for 20-25 minutes, or until the crescent dough is golden brown and the filling is heated through.
  7. Serve: Remove from the oven and let it cool for a few minutes. Sprinkle with chopped fresh parsley, if desired, then slice and serve warm.

Enjoy your delicious Chicken Pot Pie Crescent Braid! It’s a comforting and satisfying dish perfect for a cozy dinner.

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