Chicken Pot Pie Crescent Braid

Oh Yeah - this one is a KEEPER. So easy, and good. Not to mention you could really use just about anything as the filling! Use your imagination!! Thanks to www.wineandglue.com for this wonderfully simple and satisfying meal!

What you'll need:

  • 1 "seamless" crescent roll dough (Pillsbury)
  • 1 cup cooked shredded chicken
  • 1 cup frozen peas and carrots (no need to thaw)
  • 1/2 can cream of chicken soup
  • 4 oz cream cheese (softened)
  • 1/2 cup shredded cheddar cheese
What you'll do:
  • Preheat oven to 375.
  • In a large bowl, mix chicken, veggies, and shredded cheese.
  • In a smaller bowl, combine soup and cream cheese.
  • Add this to the veggie mix.
  • Spread crescent roll dough on parchment paper, and place it on baking sheet.
  • Keeping 3" in the center in tact, make cuts about 1/3 of the way in and down both long sides of the dough. Cuts should be about an inch apart.
  • Spread the mixture down the middle. 
  • Take a strip of dough from one side and fold it over the mixture. Do the same with a strip from the other side.
  • Alternate back and forth, giving it a 'braided' appearance. Pinch the ends shut.
  • Bake 20-25 minutes, getting the top nice and golden brown
OF NOTE: next time I would throw a few slices of cooked, crumbled bacon in!! This is great and kids LOVE it!

Finished Product - oozing goodness!
Mix cheese, chicken, peas & carrots.












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