This recipe not only tastes amazing, but it looks amazing too! Chicken pot pie wrapped up in a gorgeous crescent braid. Simply delicious.


  • 1 package seamless crescent roll dough
  • 1 cup shredded cooked chicken
  • 1/2 cup frozen peas
  • 1 cup frozen carrots
  • 1/2 cup shredded Cheddar cheese
  • 4 oz. cream cheese, softened
  • 1/2 cup cream of chicken soup

Preheat oven to 375°

In a large bowl, combine chicken, peas, carrots and Cheddar cheese. In a separate bowl mix together cream cheese and condensed soup. Add it to the chicken-veggie mixture and stir. Spread the crescent roll dough on parchment paper and place on a baking pan. Leaving three inches in the middle, make cuts down the side of the dough an inch apart on both sides.

Spread the 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 and braided. Pinch the ends of the dough to keep the filling inside while it bakes. Bake for 20 to 25 minutes so the top is golden brown. Let stand about 10 minutes before cutting.

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