Tuesday, June 7, 2016

Chicken Pot Pie Crescent Braid

I came across this amazing recipe one day while scrolling through pinterest and decided to give it a shot. I have an extremely picky husband, so I have to be careful what I make for dinner or else a lot of it will go to waste. I was a little nervous to make this since I wasn't sure how he would like it, but you'd never guess what happened. 

He absolutely loved it!

It quickly became one of his favorite meals and with it only taking 30 minutes to prepare, I was in love. I've been sharing it with friends and family ever since I discovered it and I thought you guys would enjoy it! Seriously, your entire family will love this.

Chicken Pot Pie Crescent Braid
  • seamless crescent roll dough (I used Pillsbury)
  • 1 cup cooked chicken
  • 1 cup frozen peas and carrots
  • 1/2 cup cream of chicken condensed soup
  • 4 oz cream cheese
  • 1/2 cup cheddar cheese
  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 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.
  5. Pinch the ends of the dough to keep the filling inside while it bakes.
  6. Bake for 20 to 25 minutes so that the top is nice and golden brown.
  7. Let stand about 10 minutes before cutting in to it.

Recipe originally found at: wineandglue.com

Lexi Rachelle

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