Chicken Pot Pie Crescent Braid

"Got this from Wine and Glue website and since I so enjoy these braid recipes, had to save it. If you like chicken pot pies you are going to love this"
 
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photo by Bonnie G #2 photo by Bonnie G #2
photo by Bonnie G #2
photo by Bonnie G #2 photo by Bonnie G #2
photo by Cindy W. photo by Cindy W.
photo by Cindy W. photo by Cindy W.
Ready In:
40mins
Ingredients:
6
Yields:
2 Braid
Serves:
8
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ingredients

  • 2 (12 ounce) cans crescent roll dough
  • 1 cup cooked chicken
  • 1 cup frozen peas and carrot
  • 12 cup condensed cream of chicken soup
  • 4 ounces cream cheese
  • 12 cup cheddar cheese
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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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RECIPE SUBMITTED BY

<p>As of 6-14-2013 DH will be completing his tour in Trinidad, which has been a wonderful adventure; and returning home to Dayton, WA.&nbsp; We'll miss all our friends and time there, but looking forward to enjoying home life on the ranch for awhile, while we see what the next adventure might bring.</p> 8726453"
 
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