Chicken Pot Pie Crescent Braid
- Questions 1
Ready In: 40 mins
Serves: 8
Yields: 2 Braid
Ingredients
- 2 (12 ounce) cans crescent roll dough
- 1 cup cooked chicken
- 1 cup frozen peas and carrot
- 1⁄2 cup condensed cream of chicken soup
- 4 ounces cream cheese
- 1⁄2 cup cheddar cheese
Directions
- 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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