Chicken Pot Pie Braid: Prepare to be amazed! Imagine the comforting flavors of classic chicken pot pie, but elevated to a whole new level of deliciousness and visual appeal. This isn’t your grandma’s pot pie (though we love her version too!). We’re talking about a flaky, golden-brown braid, bursting with a creamy, savory filling that will have everyone begging for seconds.

The concept of a filled pastry, like our Chicken Pot Pie Braid, has roots stretching back centuries, with variations found in cultures around the world. From savory pies in England to filled breads in Eastern Europe, the idea of encasing a flavorful filling in dough is a culinary tradition that transcends borders. This particular twist, the braided presentation, adds a touch of elegance and makes it perfect for a special occasion or simply a cozy weeknight dinner.

But what makes chicken pot pie so universally loved? It’s the ultimate comfort food! The creamy, rich filling, packed with tender chicken and vegetables, is incredibly satisfying. The flaky crust provides the perfect textural contrast, creating a symphony of flavors and sensations in every bite. Plus, it’s a relatively easy dish to customize with your favorite vegetables and seasonings. This Chicken Pot Pie Braid takes all those wonderful elements and presents them in a stunning and shareable format. Get ready to impress your family and friends with this delightful twist on a classic!

Ingredients:

For the Dough:

2 1/2 cups all-purpose flour, plus more for dusting
1 teaspoon salt
1 cup (2 sticks) cold unsalted butter, cut into 1/2-inch cubes
1/2 cup ice water
1 large egg, beaten (for egg wash)

For the Chicken Filling:

2 tablespoons olive oil
1 large onion, chopped
2 carrots, peeled and chopped
2 celery stalks, chopped
8 ounces cremini mushrooms, sliced
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
1/4 teaspoon ground nutmeg
1/4 cup all-purpose flour
3 cups chicken broth
1 cup heavy cream
2 cups cooked chicken, shredded (rotisserie chicken works great!)
1 cup frozen peas
1/2 cup frozen corn
Salt and pepper to taste

Preparing the Dough:

In a large bowl, whisk together the flour and salt.
Add the cold, cubed butter to the flour mixture. Using a pastry blender or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs. You should still see small pieces of butter throughout this is key for a flaky crust!
Gradually add the ice water, one tablespoon at a time, mixing gently after each addition. Continue adding water until the dough just comes together. Be careful not to overmix! The dough should be slightly shaggy.
Divide the dough in half. Flatten each half into a disc, wrap tightly in plastic wrap, and refrigerate for at least 2 hours, or preferably overnight. This allows the gluten to relax, resulting in a more tender crust.

Making the Chicken Filling:

In a large, deep skillet or Dutch oven, heat the olive oil over medium heat.
Add the chopped onion, carrots, and celery. Cook, stirring occasionally, until the vegetables are softened, about 8-10 minutes.
Add the sliced mushrooms, dried thyme, dried rosemary, and ground nutmeg. Cook, stirring occasionally, until the mushrooms are tender and have released their moisture, about 5-7 minutes.
Sprinkle the flour over the vegetables and cook for 1 minute, stirring constantly. This will help thicken the sauce.
Gradually whisk in the chicken broth, making sure to scrape up any browned bits from the bottom of the pan. Bring the mixture to a simmer.
Reduce the heat to low and simmer for 10-15 minutes, or until the sauce has thickened slightly.
Stir in the heavy cream, shredded chicken, frozen peas, and frozen corn. Season with salt and pepper to taste.
Simmer for another 5-7 minutes, or until the vegetables are tender and the filling is heated through. Remove from heat and let cool slightly.

Assembling the Chicken Pot Pie Braid:

Preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper.
On a lightly floured surface, roll out one disc of dough into a 12×14-inch rectangle. Transfer the dough to the prepared baking sheet.
Roll out the second disc of dough into a similar-sized rectangle.
Spoon the cooled chicken filling evenly over the center of the first rectangle of dough, leaving a 2-inch border on all sides.
Carefully place the second rectangle of dough over the filling.
Using a sharp knife or pizza cutter, trim the edges of the dough to create a neat rectangle.
Now, for the braid! On each side of the filling, cut strips of dough that are about 1 inch wide and 3 inches long. You should have an equal number of strips on each side.
To braid, fold one strip from the left side over the filling, then fold one strip from the right side over the first strip. Continue alternating sides, overlapping the strips to create a braid effect.
Once the braid is complete, tuck the ends of the dough underneath to seal.
Brush the entire braid with the beaten egg. This will give it a beautiful golden-brown color.
Bake for 30-40 minutes, or until the crust is golden brown and the filling is bubbly.
Let the chicken pot pie braid cool for at least 10 minutes before slicing and serving. This allows the filling to set slightly and prevents it from being too runny.

Tips for Success:

Keep the butter cold! This is crucial for a flaky crust. If the butter gets too warm, it will melt into the flour, resulting in a tough crust.
Don’t overmix the dough! Overmixing develops the gluten, which can make the crust tough. Mix just until the dough comes together.
Chill the dough! Chilling the dough allows the gluten to relax and the butter to firm up, which will result in a more tender and flaky crust.
Let the filling cool slightly! This will prevent the dough from becoming soggy.
Use a sharp knife or pizza cutter! This will help you create clean, even strips for the braid.
Don’t be afraid to get creative! You can add different vegetables to the filling, such as potatoes, green beans, or mushrooms. You can also use different herbs and spices to customize the flavor.

Variations:

Vegetarian Pot Pie Braid: Substitute the chicken with more vegetables, such as potatoes, sweet potatoes, or butternut squash. You can also add tofu or tempeh for protein. Use vegetable broth instead of chicken broth.
Turkey Pot Pie Braid: Use cooked turkey instead of chicken. This is a great way to use up leftover Thanksgiving turkey!
Individual Pot Pie Braids: Divide the dough into smaller portions and create individual pot pie braids. This is a fun and easy way to serve pot pie at a party or gathering.
Add Cheese: Sprinkle shredded cheddar cheese or Gruyere cheese over the filling before topping with the second layer of dough. This will add a cheesy, savory flavor.
Spicy Pot Pie Braid: Add a pinch of red pepper flakes or a dash of hot sauce to the filling for a spicy kick.

Serving Suggestions:

Serve the chicken pot pie braid with a side salad for a complete meal.
Pair it with a glass of white wine, such as Chardonnay or Sauvignon Blanc.
Leftovers can be stored in the refrigerator for up to 3 days. Reheat in the oven or microwave.

This Chicken Pot Pie Braid is a comforting and delicious dish that is perfect for a cozy night in. The flaky crust and savory filling are sure to please everyone at the table. Enjoy!

Conclusion:

This Chicken Pot Pie Braid isn’t just another recipe; it’s a hug on a plate, a comforting classic reimagined for the modern kitchen. I truly believe you’ll find it’s a must-try for so many reasons. From the flaky, golden crust to the creamy, savory filling bursting with tender chicken and vegetables, every bite is an explosion of flavor and texture. It’s the perfect dish for a cozy weeknight dinner, a potluck gathering, or even a special occasion where you want to impress without spending hours slaving away in the kitchen. The braid itself is surprisingly simple to create, adding a touch of elegance and visual appeal that elevates this humble comfort food to something truly special. But beyond the deliciousness, this recipe is about creating memories. Imagine the smiles around the table as everyone digs into a slice of this warm, comforting pie. Picture yourself feeling the satisfaction of creating something beautiful and delicious from scratch. That’s what this recipe is all about. It’s about bringing people together, sharing good food, and creating lasting moments. And the best part? It’s incredibly versatile! Feel free to adapt the filling to your liking. If you’re a mushroom lover, add a generous handful of sautéed mushrooms. Want a bit of spice? A pinch of red pepper flakes will do the trick. You can even swap out the chicken for turkey or leftover rotisserie chicken for an even quicker and easier meal. For a vegetarian option, consider using hearty vegetables like butternut squash, sweet potatoes, and chickpeas. Serving suggestions are endless! A simple green salad with a light vinaigrette is the perfect accompaniment to balance the richness of the pie. Or, for a heartier meal, serve it with a side of roasted vegetables like Brussels sprouts or carrots. A dollop of sour cream or a sprinkle of fresh herbs like parsley or thyme adds a final touch of freshness and flavor. Don’t be intimidated by the braiding! It’s much easier than it looks, and even if it’s not perfect, it will still taste amazing. I promise! Just follow the step-by-step instructions, and you’ll be a braiding pro in no time. And remember, the most important ingredient is love. Pour your heart into this recipe, and you’ll be rewarded with a dish that’s both delicious and satisfying. So, what are you waiting for? Grab your ingredients, preheat your oven, and get ready to create a culinary masterpiece. I’m confident that this Chicken Pot Pie Braid will become a new family favorite. I’m so excited for you to try it and experience the joy of creating something truly special. I can’t wait to hear about your experience! Please, please, please, try this recipe and then come back and share your thoughts in the comments below. Did you make any variations? What did your family think? Any tips or tricks you learned along the way? I’m eager to learn from you and see your own creative twists on this classic dish. Your feedback is invaluable, and it helps me continue to create recipes that you’ll love. Happy baking!