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Chicken Pot Pie Braid: A Delicious and Easy Recipe

  • Total Time: 90 minutes
  • Yield: 6-8 servings 1x

Description

Flaky, homemade Chicken Pot Pie Braid filled with creamy chicken and vegetables. A comforting and impressive family meal!

Ingredients

Scale
  • 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)
  • 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

Instructions

  1. In a large bowl, whisk together the flour and salt.
  2. 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!
  3. 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.
  4. 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.
  5. In a large, deep skillet or Dutch oven, heat the olive oil over medium heat.
  6. Add the chopped onion, carrots, and celery. Cook, stirring occasionally, until the vegetables are softened, about 8-10 minutes.
  7. 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.
  8. Sprinkle the flour over the vegetables and cook for 1 minute, stirring constantly. This will help thicken the sauce.
  9. 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.
  10. Reduce the heat to low and simmer for 10-15 minutes, or until the sauce has thickened slightly.
  11. Stir in the heavy cream, shredded chicken, frozen peas, and frozen corn. Season with salt and pepper to taste.
  12. 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.
  13. Preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper.
  14. 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.
  15. Roll out the second disc of dough into a similar-sized rectangle.
  16. Spoon the cooled chicken filling evenly over the center of the first rectangle of dough, leaving a 2-inch border on all sides.
  17. Carefully place the second rectangle of dough over the filling.
  18. Using a sharp knife or pizza cutter, trim the edges of the dough to create a neat rectangle.
  19. 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.
  20. 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.
  21. Once the braid is complete, tuck the ends of the dough underneath to seal.
  22. Brush the entire braid with the beaten egg. This will give it a beautiful golden-brown color.
  23. Bake for 30-40 minutes, or until the crust is golden brown and the filling is bubbly.
  24. 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.

Notes

  • 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.
  • Prep Time: 45 minutes
  • Cook Time: 45 minutes

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Find it online: https://butdelicious.com/chicken-pot-pie-braid/