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Chicken Pot Pie Crescent Braid Recipe

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This recipe for Chicken Pot Pie Crescent Braid, by , is from Baysinger Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Ron Baysinger

Category:
Category:

Ingredients:  
Ingredients:  
2 cans crescent rolls
1 cup cooked chicken
1 cup frozen peas and carrots
cup cream of chicken soup
4 oz. cream cheese (half a block)
cup cheddar cheese

Directions:
Directions:
Preheat oven to 375
In a large bowl, combine the frozen veggies, cheddar cheese, and chicken.
In a separate bowl, mix the cream cheese and the condensed soup. Add it to the chicken-veggie mixture.
Spread the crescent roll dough out on parchment paper and place that on a baking pan.
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. The 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....making it look like a braid.
Pinch the ends of the dough to keep the filling inside while it bakes.
Bake for 20-25 minutes so that the top is nice and golden brown.
Let stand about 10 minutes before cutting into it.

Number Of Servings:
Number Of Servings:
6 or more
Preparation Time:
Preparation Time:
45 minutes

 

 

 

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