Friday, September 22, 2017

Chicken Pot Pie Crescent Braid





 Seamless crescent roll dough
1 cup cooked chicken
1 cup frozen peas and carrots
1/2 cup cream of chicken condensed soup
4 oz cream cheese
1/2 cup cheddar cheese

  • Preheat your oven to 375 degrees.
  • In a large bowl, combine the frozen veggies, cheddar cheese, and chicken. In a separate bowl mix together the cream cheese and the condensed soup. Add it to the chicken-veggie mixture.
  • Spread the crescent roll dough out on a silicon mat or parchment paper and place that on a baking pan. Leaving three inches in the middle, make cuts down the side of the dough an inch apart on both sides.
  • Spread the chicken-veggie-soup mixture down the middle of the dough. Take a strip of dough from one side and fold it over the middle mixture. Then take a strip from the other side and fold it over the middle. Continue down the dough, alternating sides until it is completely folded over.
  • Pinch the ends of the dough to keep the filling inside while it bakes.
  • Bake for 20 to 25 minutes so that the top is nice and golden brown.
  • Let stand about 10 minutes before cutting in to it.

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