Chicken Pot Pie Crescent Braid

READY IN: 40mins
YIELD: 2 Braid


  • 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


  • 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.