Chicken Pot Pie Crescent Braid Is Simply a New and Easier Take on the Classic Dish!


2 tubes refrigerated crescent roll dough
1 cup frozen mixed veggies
½ cup cream of chicken condensed soup
1 cup chicken, cooked and shredded or chopped
4 ounces cream cheese
½ cup cheddar cheese, shredded


Preheat oven to 375 degrees. Prepare a baking sheet with parchment paper.
In a mixing bowl, mix together the frozen veggies, cream of chicken soup, chicken, and cheeses, until well-combined.
Unroll one can of crescent roll dough onto the parchment-prepared baking sheet into a rectangle shape, sealing any perforations in the dough. Unroll the remaining tube along the edges of the two long sides of the rectangle, with the broad half of the rolls on top of the first layer of rolls, and the pointed ends extending over the sides of the pan.
Evenly spread the chicken mixture into the middle rectangle of the dough. Fold over alternating corners of the dough through the middle, continuing down the dough, until it is completely “braided.” Again, seal any perforations.
Bake 20-25 minutes, or until golden brown. Once baked, remove from oven and allow to sit about 10 minutes, then slice and serve! Enjoy!


Click on the Next Page Arrow Button to continue reading and don’t forget to SHARE with your Facebook friends