By Chef Alli
Grand Slam Chicken Pot Pie Crescent Braid
Ingredients
Ingredients
- 2 tubes crescent roll dough
- 1/4 cup unslated butter
- 1/2 tsp. granulated onion
- 1/8 tsp. dried thyme leaves
- 1/4 cup all-purpose flour
- 1 1/2 cups chicken broth
- 8oz. cream cheese, softened
- 2 cups cooked, chopped chicken
- 2 cups frozen frozen carrots and peas, thawed
- 1/2 cups frozen corn, thawed
- Kosher salt and freshly grounded black pepper
- 1 egg, beaten with 1 Tbs. water
Instructions
Preheat oven to 375 degrees F.
In a large skillet over medium heat, melt butter and add onion, thyme and flour. Cook, stirring often, until mixture is golden brown, approx. 2-3 minutes
Remove skillet from heat and slowly pour in broth, a little at a time, using a whisk to incorporate broth into flour mixture; stir in cream cheese, then add vegetables and chicken. Season mixture to taste with salt and pepper, then let cool. Place 1 roll crescent roll dough onto a greased parchment-lined baking sheet, sealing all the seams of the dough, making a large rectangle. (1 - see image above)
Place half of the cooled chicken mixture down the center of the crescent roll dough. Use a knife or kitchen shears to cut fat strips along the sides of the dough. (2)
Pull each end of the dough up over the filling, then lay each strip over the sides and top of the filling, sealing them together a bit in the center, overlapping the strips at the center where you can. (as you can see, mine isn't too pretty... looks more like a little dough mummy or something.) (3)
Use a pastry brush to brush egg mixture over dough. Bake braid, uncovered, on center rack of the oven, for 15-20 minutes or until crust is golden brown and filling is hot and oozing slightly through the sides of the braid.
Let braid rest for 5-10 minutes before using a pizza cutter to slice into fat strips. Serve warm. Microwave to reheat left over slices.
Check out Chef Alli's Classic Chicken Pot Pie here!
