Chicken Pot Pie Crescent Braid

This Chicken Pot Pie Crescent Braid is a super easy and delicious dinner all wrapped up in a gorgeous crescent braid!

This Chicken Pot Pie Crescent Braid is a super easy and delicious dinner all wrapped up in a gorgeous crescent braid!


*Update:  If you want to see a quick photo tutorial on how to make the crescent braid, check out this post.*

So you know how my tagline is “adventures of a wannabe crafty mom??”  One of the reasons I love that tagline is because I’m pretty much saying, “Look.  If I can do this, you can too.  I swear.”  I’m pretty much making things up as I go along.  I don’t know a ton about baking, I use a lot of baking mixes.  I don’t know a ton about sewing, I have yet to properly follow a sewing pattern.  I don’t know tons about photography, but I’d like to think that with each post (or most posts . . . ) my photography is getting a little bit better.

Pretty much, I’m a learn as you go kind of person.

My life is so ridiculously far from perfect.  And my house is a disaster.  So when I say, “If I can do this, you can too,” I really mean it.

This Chicken Pot Pie Crescent Braid is a super easy and delicious dinner all wrapped up in a gorgeous crescent braid!

Maybe this has never been more true than with this Chicken Pot Pie Crescent Braid.

When Dorothy asked me if I wanted to join in a St. Patrick’s Day Blog Hop with some other fantastic bloggers and Pillsbury, I was pumped.  And even more pumped when I decided to make this recipe.  And then I procrastinated.  And then Quinn had her surgery.  And then Gavin got the stomach flu.  And Nathan had to put in a couple of extra hours at work.


I literally made this recipe at home by myself with two sick kids.  On the fly.  And photographed it.  And not only did it come out perfectly, it was ridiculously insanely delicious, and I almost ate the entire thing by myself!

The braid looks super fancy, but it could not be easier.  Jocelyn over at Inside BruCrew inspired this one, I’ve been drooling over her crescent braids for a while.  And if you want a great step by step with pictures, you are going to want to pay her a visit.

This Chicken Pot Pie Crescent Braid is a super easy and delicious dinner all wrapped up in a gorgeous crescent braid!

Chicken Pot Pie Crescent Braid


  • 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


  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 silicon 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 in to it.

You might also like

Crock Pot Chicken Bacon Ranch Soupcrock_pot_chicken_bacon_ranch_soup

Root Beer Crock Pot Chicken Sammiescrock_pot_chicken

Want more delicious dinners?  Check out this board on Pinterest!

Be sure to visit all the amazing bloggers participating in the St. Patrick’s Day Pillsbury Blog Hop!  There are some crazy ridiculous recipes on this list!

Irish Cream Cookie Dough Cheesecake by Roxana’s Home Baking
Rainbow Sugar Cookie Pops by Julie’s Eats and Treats
Mint Chocolate Chip Cookies by Shugary Sweets
Mint Chocolate Cream Pies by Mom on Timeout
Biscuit Topped Beef and Guinness Pie by French Press
Reuben Pizza Roll by I Wash, You Dry
Chicken Pot Pie Crescent Braid by Wine & Glue
Corned Beef Biscuit Sliders by Foodness Gracious
Rainbow Cookie Tarts by Something Swanky
Rainbow Palmiers by Crazy for Crust
Irish Cream Chocolate Coconut Cookies by Inside BruCrew Life

St Patricks Day Blog Hop Pillsbury collage

This Chicken Pot Pie Crescent Braid is a super easy and delicious dinner all wrapped up in a gorgeous crescent braid!

This post contains affiliate links, thank you in advance for supporting Wine & Glue.


  1. says

    I was just thinking that I need to make another fun braid recipe! Chicken pot pie is my all time favorite comfort food, so I adore that you put it into a braid. It looks absolutely amazing!!! Kudos to you for getting it all done with your littles being sick. Your photos definitely show the work you are putting in. Gorgeous! And thank you so much for the shout out for my braid making skills. I heart you!
    Jocelyn @BruCrew Life recently posted…Irish Cream Chocolate Coconut CookiesMy Profile

  2. Marcy says

    I love savory stuff like this and when I make it, I’m not going to tell anyone and keep it all for myself. Thanks for the recipe and the story to go along with it.

      • Jullie says

        This looks so good! What is seamless crescent roll dough? Is that just the regular crescent rolls or is it a special kind?

        • says

          Hi Julie! Pillsbury makes a product called seamless crescent roll dough. It’s basically a package of their crescent rolls without the little seams that help you pull apart the dough and make the rolls. 🙂

  3. KarenM says

    Where is the recipe for the chicken pot pie? When I scroll down it gives me the recipe to Root Beer Crock Pot Chicken Sammies not the chicken pot pie described at the top of the page. Am I supposed to be clicking a link or something to get to the correct recipe??

    • says

      Karen, We did some updates to my blog today, and unfortunately what I use for my recipes isn’t cooperating. I’m working on it. I just updated it (again) and hopefully it stays this time.

  4. melissa says

    This is dinner tonight. Also, I think we seriously had the same week. Stomach flu and surgery with a super hard working/overloaded husband. Getting sick of Mac and cheese and corn dogs. Thank you for this post. Totally encouraged me to hang in there. Meliss

  5. Niki says

    Made this last night, and while my 2 year-old wouldn’t even try it (typical for her) the rest of the family loved it. My husband even said it was a winner before I asked him how he like it. Thanks for adding another meal to my weekly menu rotations!

  6. Pam says

    This might be a silly question but since I can’t find frozen peas and carrots together, is it 1 cup of them combined? Or 1 cup each? This sounds super easy and quick and I’d like to try it out this week! Thanks!

  7. Nikkie says

    I’m looking threw recipes for this summer while my step kids are here and this one will be great to add to the list! Can’t wait to try it, who doesn’t like chicken pot pie or creseant rolls?

  8. Maggie says

    This might be a silly question, but do you melt the cream cheese before mixing it with the soup? Do you shred the chicken? I’m trying it tonight! It looks so delicious!

    • says

      Sorry it took me so long to respond! The cream cheese doesn’t need to be melted, just softened. And yup, I shred the chicken. I hope you like it!

  9. Dottie Sanders says

    I haven’t made it yet, but looks like a party or very impressive brunch dish. Will certainly try the recipe. Thanks, Dottie. .

  10. Ashlee says

    I wish the pictures had a step by step view for cutting the dough and placing the chicken mixture inside…. 🙁

  11. Josephne says

    Hi Lisa, I live in Australia and love your recipes, but my problem is that we don’t have all the ingredients like you guys have. We don’t have Pillsbury products for starters so I’m going to try your Chicken Pot Pie Crescent Braid with our sheet “shortcrust Pastry”. I checked out a few more of your recipes and I don’t know what to sub for some of those either, I wish we had not so much the amount but the variety you have in your supermarkets. I’ve been to the States many times and just walk in wonderment along the aisles to see ALL you guys have. I’m going to try a variation on your lemon cheesecake braid and lemon cheesecake, but I can’t do the lemon cookies as we don’t have lemon Oreos.

    • says

      Ugh, sorry Josephne! I hope that the shortcrust pastry works out! And ask for the lemon cookies, if you have any sort of sandwich cookie in Australia with a lemon filling, it should work just as well.

    • says

      Hi Genae! To doubling, yes! I definitely recommend it, since that way you can just use the whole bar of cream cheese. I’m not sure about freezing it. I have other recipes using Pillsbury dough that has frozen well, but I can’t speak for this one in particular.

  12. Michael says

    Would someone actually comment who made it…I’m not really interested in those who are excited about possibly, in-the-future, sounds so great, need to make it for my hubby , etc comments.

    • says

      Hey Michael! I totally agree, I tend to only get comments on my blog when someone tries a recipe and it doesn’t work out, unfortunately. The fact that there are three commenters who liked it speaks volumes. Add that to the fact that I’ve seen a bunch of people comment on Pinterest that they tried it and their family liked it and I’d call this one a winner. The one negative comment I saw was someone who had a little trouble with it not cooking long enough.

    • Karin says

      Hello All- I just made this and it’s delish! Will be craving it frequently as the cooler weather settles in. I sliced & sautéed a package of baby Bella mushrooms which I used in place of the chicken (we’re not big meat eaters in my house) and followed the rest of the recipe as directed. The results were a creamy, savory filling with the perfect amount of crust in each bite. I imagine if you wanted to go full-veg, cream of mushroom soup would likely be a solid swap. Thanks, to Lisa for making my time in the kitchen tonight super easy. No one would believe it by the look of the final result!

  13. kathy says

    oh my god it looks delicious! might be a stupid question but may i ask – is it 375 degrees celsius or fahrenheit? I rarely bake but this makes me want to try it tonight!

  14. says

    Hi there – Can you let me know if you can use Pillsbury Pizza Dough??I bought it by mistake…… maybe roll it out thinner and just make it bigger? Thanks! Susan

    • says

      You can totally make it with pizza dough, Susan. I wouldn’t worry about rolling it thinner. That just sounds like a pain. But! The cooking time will be totally different. So just keep an eye on it, and I would love if you reported back with the time and how it tasted. Don’t worry about the insides, more cooking time for them will be totally fine. Enjoy!

  15. Gilly says

    Also curious about freezing this. We are going to have left over turkey so I’m looking for recipes to have to make meals and freeze them for future use. Did anyone try freezing this? Would you freeze it uncooked? Thanks!

  16. Kim says

    Made this recipe this weekend. My family loved it! Used a rotisserie chicken for the meat (cheaper that buying canned chicken and quicker than cooking my own chicken). Doubled the recipe and it fed 5 adults with 1/2 of one braid leftover. When I say leftover, that remaining portion barely lasted until the next day. I will be keeping this recipe in my rotation for family meals.

  17. Josie says

    I made this tonight for dinner and it looked great – nice and golden brown. But- there was raw dough in the middle. Next time, I’ll tent it with foil and bake it another 10 minutes.

  18. Rachel Ossmo says

    I want to make and freeze to give to a friend post surgery. Do you think it will reheat well?

    • says

      I have to preface this with I haven’t tried, but I would be leary of it because it is prepackaged dough. I think if I were going to do that I would use homemade pizza dough (it will be a little different but still good), and I would probably freeze it unbaked.

  19. says

    This turned out great! MY family doesn’t like peas so I cooked fresh carrots and broccoli until tender and added them in place of the frozen peas and carrots and it was also delicious. GREAT recipe””

  20. Elise Bray says

    This is soooooo easy and delish ! and fun to make ! It really was easy and held together nicely … just remember to pinch the ends so that all the goodies stays inside….I did notice that the cheese was melting out a little crevice on the dough…no big deal. I had on the side yellow and green zucchini right out of the garden ! delish !

    • says

      Yes, frozen veggies, and you can find it where you find the crescent roll dough in the refrigerated section. If you can’t find the seamless, you can use one with seams and just gently push the seams together.


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