Chicken Pot Pie Wreath

Put a unique spin on dinner with this Chicken Pot Pie Wreath! Homemade pot pie filling is wrapped in flaky crescent dough and shaped into a wreath for a fun take on a classic comfort food meal!

This post may contain paid links. For more information, please see our disclosure policy.

This recipe is all about trusting the process. At first glance, chicken pot pie in a baked wreath form doesn’t seem like it should work. The pot pie filling would end up oozing all over the baking sheet, and you’d have a mess to clean up. Plus, dinner would be ruined. But trust in the process here!

The filling for this Chicken Pot Pie Wreath is cooked just a couple minutes longer than normal. As a result, it’s a little bit thicker and it holds together perfectly well when wrapped with crescent roll dough. Talk about a fun and unique way to serve a classic cold weather comfort food!

Chicken Pot Pie Wreath

This Chicken Pot Pie Wreath recipe features all of the familiar flavors of chicken pot pie…just wrapped up in a buttery, flaky wreath of crescent rolls. Chicken pot pie has been a family favorite for years, and we always look forward to dinner when it’s on the menu. But this version is unique – instead of covering the pot pie with dough, the pot pie is literally wrapped up in dough. The result is absolutely fantastic!

Ingredients

• Crescent Roll Dough. This recipe calls for 2 tubes of refrigerated crescent roll dough. The individual triangles of dough are laid out in a circle. An easy tip for shaping the wreath is to place a 5″ ramekin or bowl in the center of the sheet pan. Then just press the wider ends of the triangles up against the ramekin.
• Chicken Pot Pie Filling. That flaky dough gets topped with homemade chicken pot pie filling. I’ve been using this filling recipe for at least the last 10 years, and it always gets rave reviews!
  • Carrots, Peas, Corn and Celery. These veggies get cooked in boiling water for ~10 minutes to soften up a bit.
  • Chicken. I used a can of premium chunk chicken, but you can also cook and shred 2 boneless, skinless chicken breasts. Rotisserie chicken also works well if you have any around!
  • Butter, Onions, Flour. The onions cook in the butter until they’ve softened, and then the flour gets added to thicken the mixture.
  • Salt, Cumin, Smoked Paprika, Black Pepper. These classic chicken pot pie seasonings bring a lot of flavor to this recipe!
  • Chicken Broth and Milk. The liquids add creaminess and flavor. Once the broth and milk get added, the mixture simmers for 6-7 minutes, or until it thickens noticeably. This is where you trust the process!
  • Egg Wash and Flaked Sea Salt. I brushed the top of the crescent dough wreath with an egg wash to give it a darker, shinier appearance. I also like to sprinkle a bit of flaked sea salt on top. For a fun substitution, try using smoked sea salt flakes!

How to Assemble

Simply separate the individual triangles of crescent dough (there should be 8 pieces in each can) and lay them in a circle with the wider ends overlapping near the center. Spoon the filling over the dough and then fold the points of each dough over. 20-25 minutes later, you’ll be pulling a gorgeous wreath out of the oven – and it’ll be filled with the ultimate comfort food!

How to Store Leftovers

Leftovers of this Chicken Pot Pie Wreath save surprisingly well. Just cut the remaining wreath into pieces and store in an airtight container in the refrigerator for up to 4 days. To reheat, place in a 325°F oven for 10-15 minutes, or until heated through. (Tip: We sped up the process by microwaving the leftover pieces for about a minute and then putting them in the oven to finish heating. The heat from the oven will make the top crispy again.)

This Chicken Pot Pie Wreath makes for a fun and unique family meal, or it could also be served at a party with friends. If you used turkey instead of chicken, this would be a great way to repurpose Thanksgiving leftovers into a whole new meal!

If you’re looking for a fun dinner recipe that features the familiar comfort food flavors of chicken pot pie, then this Chicken Pot Pie Wreath is the winner. I hope you enjoy this recipe as much as we do! Cheers!

Did you bake this Chicken Pot Pie Wreath recipe at home? Leave a comment, or snap a photo and tag me (@Spicedblog) on Instagram – I’d love to see your version!

Chicken Pot Pie Wreath

Put a unique spin on dinner with this Chicken Pot Pie Wreath! Homemade pot pie filling is wrapped in flaky crescent dough and shaped into a wreath for a fun take on a classic comfort food meal!

5 from 2 votes

Print Pin Rate

Prep Time: 15 minutes minutes

Cook Time: 40 minutes minutes

Total Time: 55 minutes minutes

Servings: 8 servings

Calories: 223kcal

Cook ModePrevent your screen from going dark

Ingredients

• 2 carrots peeled and sliced
• 1 cup frozen peas
• 1 stalk celery sliced
• ½ cup frozen corn
• 1 12.5-oz. can chicken, drained, can substitute with rotisserie chicken or 2 boneless, skinless chicken breasts, cooked and shredded
• 1 tbsp unsalted butter
• ½ medium white onion diced
• ½ cup all-purpose flour
• 1 tsp kosher salt
• ½ tsp ground cumin
• ½ tsp smoked paprika
• ½ tsp black pepper plus more for topping
• 1 14.5 oz. can chicken broth
• ½ cup milk
• 2 8 oz. packages crescent rolls
• 1 large egg beaten
• {optional} ½ tsp flaked sea salt

Instructions

• Using a medium saucepan, fill with water and bring to a boil over medium-high heat. Once boiling, add carrots, peas, celery, and corn; boil for 8-10 minutes.
• Drain vegetables and place into a large mixing bowl. Add shredded chicken; stir until well combined.
• Meanwhile, using a medium skillet, add butter and place over medium heat. Once butter has melted, add onion; saute for 5-6 minutes, stirring occasionally, or until onion is translucent.
• Add flour, salt, ground cumin, smoked paprika and pepper to skillet; stir until well combined. Add milk and chicken broth; stir until well combined. Continue cooking over medium heat, stirring constantly, for 4-5 minutes, or until mixture has thickened noticeably.
• Transfer mixture into bowl with chicken and vegetables; stir until well combined. Set filling aside.
• Preheat oven to 375°F.
• Line a rimmed baking sheet with parchment paper.
• Unroll crescent roll dough and separate dough into individual pieces. Lay crescent rolls in a circle on the prepared pan. (Note: Layer the pieces with the points towards the edges of the pan. The wider ends should overlap near the center of the pan.)
• Spread chicken pot pie filling over the overlapping ends of the dough. Fold the points of each piece of dough over the filling and pinch edges to seal.
• Brush tops of dough with the beaten egg.
• {Optional} Sprinkle top of dough with flaked sea salt and additional black pepper.
• Bake for 20-25 minutes, or until top is golden brown.
• Let cool for 5 minutes before slicing and serving.

Looking for more chicken pot pie variations? Check out these other favorites, too: