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Chicken Pot Pie Crescent Braid Recipe

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This recipe for Chicken Pot Pie Crescent Braid is from No Empty Plates, 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!


Category:
Category:

Ingredients:  
Ingredients:  
seamless crescent roll dough (I used Pillsbury)
1 C cooked chicken
1 C frozen peas and carrots
½ C cream of chicken condensed soup
4 oz cream cheese
½ C cheddar cheese

Directions:
Directions:
1. Preheat your oven to 375 degrees.
2. 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.
3. 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.
4. Spread the chicken-veggie-soup mixture down the middle of the dough. Take a strip of dough from the other side and fold it over the middle. continue down the dough, alternating sides until it is from the other side and fold it over the middle. Continue down the dough, alternating sides until it is completely folded over.
5. Pinch the ends of the dough to keep the filling inside while it brakes.
6. Bake for 20 to 25 min so that the top is nice and golden brown.
7. Let stand about 10 min before cutting in to it.

 

 

 

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