Chicken Pot Pie Crescent Braid
The Chicken Pot Pie Crescent Braid is not just a meal; it’s an experience. Combining the hearty filling of a chicken pot pie with the buttery, flaky goodness of crescent rolls, this recipe is a winner for both its flavor and its simplicity.
Servings: 4 servings
Calories: 450kcal
Equipment
- Baking Sheet
- Mixing Bowl
- Saucepan
Ingredients
Chicken
- 2 cups cooked chicken, shredded
Crescent Rolls
- 1 can crescent roll dough (8 oz)
Mixed Vegetables
- 1 cup mixed vegetables (frozen or fresh)
Cream of Chicken Soup
- 1 can cream of chicken soup (10.5 oz)
Cheddar Cheese
- 1 cup shredded cheddar cheese
Seasoning
- to taste salt
- to taste pepper
Instructions
- Preheat the Oven: Start by preheating your oven to 375°F (190°C).
- Prepare the Filling: In a large bowl, combine the shredded chicken, cream of chicken soup, mixed vegetables, cheddar cheese, salt, and pepper. Stir until everything is well mixed and creamy.
- Roll Out the Dough: On a large baking sheet, roll out the crescent dough and press the seams together to form a solid rectangle.
- Fill and Braid: Spoon the chicken mixture down the center of the dough, leaving space on the sides for braiding. Cut slits into the dough on each side of the filling, then fold them over the filling to create a braid.
- Bake: Place the baking sheet in the oven and bake for 20-25 minutes, or until the crescent dough is golden brown and fully cooked. Let it cool slightly before slicing and serving.
Notes
To store any leftovers, wrap the Chicken Pot Pie Crescent Braid in aluminum foil or place it in an airtight container. It can be refrigerated for up to 3 days.
Nutrition
Calories: 450kcal | Carbohydrates: 30g | Protein: 20g | Fat: 25g