Рецепт Chicken Pot Pie Crescent Braid
A long, long, long time ago….in a galaxy far away….I came across a mind blowing recipe for chicken pot pie. What made it so mind blowing was the filling, which my family loved. However, we didn't enjoy the crust part because I couldn't master how to make it. This is one goal I hope to achieve in culinary school this year.
I didn't want to toss the recipe, so I kept it until I was able to find the right pastry/crust for it. Well, ladies and gentlemen, that moment has arrived!
This is very simple to make and requires only a few steps. The only thing that makes this dish complicated is the filling part, which can be a bit time consuming. However, you can combat this issue by making it the night before.
I took the liberty of adding a picture tutorial for the braid, for those who are wondering how it's made:
1. Take your crescent sheet and roll it out on the surface on which you plan to bake. With a pizza cutter or knife, cut 1 inch slits across each side, making sure to leave at least 2-3 inches in the middle.
2. Take half of your filling and spread it up and down the center.
3. Starting with the end closest to you, take the strips and place them over each other, like you are braiding them. Continue to do this with each strip until you reach the end.
4. Seal any edges that you may see and bake.
Easy peasy, lemon squeezy :)
I seriously love the versatility of this braid! I'm already thinking of other filling recipes to make with it…meatballs, cheese, and marinara….ham, turkey, and cheese….breakfast sausage, bacon, and eggs….the possibilities are endless!!
One day I will figure out how to make that perfect homemade pie crust…in the meantime though, this braid will just have to do. If you've never made this, make it this week for your family!
Chicken Pot Pie Crescent Braid
(makes 2 braids)
Ingredients:
- 2 cups shredded cooked chicken
- 1 cup chopped and diced carrots
- 1 cup frozen green peas
- 1/2 chopped potatoes, peeled
- 1/2 cup sliced celery
- 1/3 cup unsalted butter
- 1/3 cup chopped onion (optional)
- 1/3 cup all purpose flour
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 1/4 tsp. celery seed
- 1/4 tsp. Season All
- 1 can (14.5 oz.) chicken broth
- 2/3 cup milk
- 4 oz. of cream cheese, room temperature
- 2 packages (8 oz. each) of crescent seamless dough sheets
- 1 cup shredded cheddar cheese (not pictured…optional)
Directions:
1. In a saucepan on medium high heat, combine the chicken, carrots, peas, potatoes, and celery. Add just enough water to cover the top and bring to a boil. Boil for 15 minutes or until vegetables are tender. Drain and set aside.
2. Preheat oven to 375 degrees. In a saucepan over medium high heat, melt the butter and saute' the onions (if desired) until translucent.
3. Turn the heat to low and whisk in the flour, salt, pepper, celery seed, and Season All. Slowly whisk in the chicken broth and milk. Simmer until the liquid becomes thick.
4. Add the vegetable-chicken mixture with the sauce. Add in the cream cheese and stir until well combined.
5. Take your crescent sheet and roll it out on the surface on which you plan to bake. With a pizza cutter or knife, cut 1 inch slits across each side, making sure to leave at least 2-3 inches in the middle.
6. Take half of your filling and spread it up and down the center.
7. Starting with the end closest to you, take the strips and place them over each other, like you are braiding them. Continue to do this with each strip until you reach the end.
8. Seal any edges that you may see to prevent the filling from leaking out.
9. Bake for 20-25 minutes or until the top is golden brown.
**Libby's Notes: This is an extensive recipe. To save on time, complete step 1 the night before and store the vegetables/chicken in the fridge until ready to use.
Recipe Source: Idea for the braid can be found HERE. Recipe for the pot pie filling came from a random site I stumbled across years ago.