Chicken Pot Pie Braid
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"A classic pot pie wrapped in the crust"
Serves 10 | Prep Time 25 minutes PT25M | Cook Time 25 minutes PT50M | DinnerWhy I Love This Recipe
This is a fun recipe that is pretty simple to make and will leave you full and long lasting.
Ingredients You'll Need
15 ounce peas and carrots, drained or can use frozen
1/2 cup cheddar cheese
1 cup cooked chicken
4 ounces cream cheese
1/2 cup of chicken condensed soup
Seamless crescent roll dough
Directions
Preheat oven to 375
In a large bowl combine veggies, cheddar cheese, and chicken
In a separate bowl mix together cream cheese and soup. Add it to the chicken/veggie mixture. Mix well.
Spread the crescent roll dough out on a silicon mat or parchment paper (I sprayed my parchment with PAM) and place on a baking sheet. Leaving 3 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 25 minutes until top is golden
Let stand for 10 minutes before cutting in
Pairs Well With
A nice bowl of peas
Questions, Comments & Reviews
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