Chicken Cordon Bleu Braid

Ingredients

The Filling & Pastry:

• 2 sheets puff pastry (thawed if frozen) OR 2 tubes crescent roll dough (sheets work best, but standard crescent dough pressed together at the seams works great too)
• 2 cups cooked chicken breast, diced or shredded (rotisserie chicken is a great time-saver)
• ½ lb deli ham, thinly sliced or chopped
• 1 ½ cups Swiss cheese, freshly shredded (or provolone/gruyère)
• 1 tbsp Dijon mustard or honey mustard
• 1 tbsp melted butter (for brushing the dough)
• Optional: A pinch of dried parsley or garlic powder

The Creamy Dijon Sauce (For Serving):

• ¼ cup butter
• ¼ cup all-purpose flour
• 1 ½ cups warm chicken broth or milk
• 2 tbsp Dijon mustard
• Salt and pepper to taste

Step-by-Step Instructions

1. Preheat and Prep: Preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper.
2. Lay Out the Dough: Roll out your puff pastry (or lay your crescent dough sheets flat, pressing the seams together) onto the parchment paper to form a large rectangle.
3. Cut Strips for the Braid: Leaving the center third of the rectangle solid, use a knife or pizza cutter to cut diagonal strips (about 1 inch wide) down both the left and right sides toward the center. (Think of it like a Christmas tree trunk with branches).
4. Build the Filling:
   • Spread the Dijon mustard down the center solid strip of dough.
   • Layer half of the shredded Swiss cheese down the center.
   • Add the diced chicken and sliced ham evenly over the cheese.
   • Top with the remaining Swiss cheese.
5. Braid the Pastry: Fold the top and bottom flaps of dough inward slightly over the ends of the filling. Then, take the side strips of dough and fold them over the filling one by one, alternating left and right to create a neat “braid” or herringbone pattern.
6. Egg Wash and Bake: Brush the top of the pastry braid with melted butter or a beaten egg to give it a gorgeous golden-brown shine. Bake for 20 to 25 minutes (if using puff pastry) or 15 to 18 minutes (if using crescent dough), or until the pastry is puffed, deeply golden, and cooked through.
7. Make the Quick Sauce (Optional): While the braid bakes, melt butter in a small saucepan, whisk in flour for 1 minute, then slowly pour in the broth/milk and Dijon mustard. Simmer until thickened, season with salt and pepper, and use for drizzling or dipping!
8. Slice and Serve: Let the braid cool for 10 minutes before slicing into thick, gorgeous portions.

Chef’s Tips for Success

• Keep It Cold: If using puff pastry, keep it in the fridge until right before you assemble. Cold pastry creates better, flakier layers in the oven!
• Prevent Soggy Pastry: Make sure your cooked chicken isn’t overly wet before adding it to the braid. Pat it dry with a paper towel if necessary.