Chicken Pot Pie Braid is all the classic flavors of a traditional pot pie, however it is enveloped in a delicious and easy pastry that will knock your guests socks off!
Chicken Pot pie is a favorite at our house as the temperatures outside start to drop and throughout the Winter. The mere mention of chicken pot pie and Wee Bear has his paws up and saying yes, yes, please yes!
This Chicken Pot Pie Braid, that has all the traditional yum of a normal chicken pot pie and all the same ingredients as our favorite chicken pot pie. But this Chicken Pot Pie Braid is served up in an elegant fashion and takes half the time to prepare. Even less if you use prepared Crescent rolls.
CHICKEN POT PIE BRAID
Active time 30 minutes. Cook time 30 minutes.
Sour Cream Pastry
*alternately you can use tubes of crescent rolls, rolled out and seams pressed together.
2 c. all purpose flour
1/2 tsp. salt
12 T unsalted cold butter, cut into small pieces
1/2 c. sour cream
In a food processor, combine flour and salt. Place the cold butter on top of the flour and pulse machine a few times, until butter is cut into the flour and resembles coarse meal.
Add the sour cream and pulse a few times to incorporate. Dough will be soft. Turn out onto plastic wrap or a floured surface, knead a few times. Form a ball, then roll out to a rectangle about 10 X 18 approximately. Place plastic wrap on top and refrigerate for 1-2 hours. This can be made two days ahead and also be frozen.
1/2 c. unsalted butter, divided
1/3 c. onion, chopped
1/4 c. all purpose flour
1 1/2 c. chicken broth
2 cup shredded and or cubed, cooked chicken
1 8 ounce package low fat cream cheese, cubed
6-8 ounces mushrooms
1 c. frozen peas and carrots/ or any combination of frozen peas, carrots, corn.
1/4 tsp. garlic powder
salt and freshly ground pepper to taste
1 egg beaten
In a medium skillet, melt 1/4 cup of butter and saute the mushrooms until lightly browned. Season with salt and pepper.
While mushrooms are browning, cook the chicken in Chicken broth, unless you have bought pre-cooked.
In a large sauce pan melt the remaining butter. Add the onions, saute until tender and translucent.
Stir in the flour and cook until the mixture is a light golden brown. (toasting the flour, cooks out the raw flavor and adds a nutty more complex flavor, this suspension also helps to prevent lumps when the liquid is added in)
Add the chicken broth a little at a time, stirring continuously with a wire whisk to avoid lumps. Do not boil.
Stir in the cream cheese until combined.
Add chicken, mushrooms, vegetables and garlic powder. Season the to taste with salt and pepper. (You can also add cooked diced potatoes)
Remove plastic wrap from the dough and flip the dough on a parchment lined baking sheet. Remove the remaining plastic wrap.
Leaving approximately 3 inches down the center of the dough, cut 1 inch thick strips down the sides of the dough. I use a sharp paring knife.
Spread the filling down the center.
Preheat oven to 375 F degrees.
Fold over the ends of the dough, then, alternate the strips folding over the filling to form a braid like pattern.
At this point you can refrigerate until you are ready to bake. This will help keep the dough firm.
Using a pastry brush, lightly brush the egg mixture on all exposed dough.
Bake for 30-35 minutes until the braid is a golden color and cooked through.
Remove from oven and let it rest for 10 minutes.
Cut cross ways with a serrated knife or a pizza cutter.
Garnish with sprigs of Italian parsley and serve warm.
I serve with a side salad......enjoy!