Chicken Pot Pie Braid
  • 1 (15 ounce) can peas and carrots, drained, or can use frozen
  • ½ cup cheddar cheese
  • 1 cup cooked chicken, I used Perdue Short Cuts Carved Chicken Breast
  • 4 ounces cream cheese
  • ½ cup cream of chicken condensed soup
  • seamless crescent roll dough, I used Pillsbury
  1. Preheat oven to 375°
  2. In a large bowl combine veggies, cheddar cheese, and chicken.
  3. In a separate bowl mix together cream cheese and soup. Add it to the chicken/veggie mixture. Mix well.
  4. 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.
  5. 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.
  6. Bake for 20-25 minutes until top is nice and golden brown.
  7. Let stand about 10 minutes before cutting in to it.
We loved this and will be making it again! Delicious! Nice and creamy and tasted just like a Chicken Pot Pie! Easy to make and if you would like to see step by step directions for braiding the dough go to Crescent Braid Instructions on Inside Bru Crew Life and scroll down a little and you will see it! I thought it was pretty easy! The original recipe called for frozen peas and carrots but I don't like frozen so I used a can of sweet peas and carrots! Yummy! Turned out so good! 3 of us devoured it! I should have made 2 of them! Winner Winner Chicken Dinner! Recipe adapted from Wine And Glue