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The Chicken Pot Pie Crescent Braid is a creative take on the beloved classic, combining the hearty, comforting flavors of chicken pot pie with the elegant presentation of a braid. This dish is not only a feast for the taste buds but also a visual delight. The golden-brown crust of the crescent dough encases a savory mixture of tender chicken, vibrant mixed vegetables, and creamy cheddar cheese, making each slice a perfect balance of flavors and textures.
Ingredients:
1 can (8 oz) refrigerated crescent dinner rolls
1 cup cooked chicken, shredded
1 cup frozen mixed vegetables, thawed
1/2 cup shredded cheddar cheese
1/2 cup condensed cream of chicken soup
Salt and pepper to taste
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Directions:
Preheat your oven to 375°F (190°C).
Prepare the dough: Unroll the crescent dough and separate into two long rectangles. Place on a baking sheet lined with parchment paper and press the perforations to seal.
Mix the filling: In a bowl, mix the shredded chicken, mixed vegetables, cheddar cheese, and cream of chicken soup. Season with salt and pepper.
Assemble the braid: Spoon the chicken mixture down the center of each dough rectangle. Make cuts approximately 1 inch apart on each side of the filling. Alternately cross strips over the filling to form a braid.
Bake: for 20-25 minutes or until the dough is golden brown and the filling is heated through.
Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes
Kcal: 350 kcal | Servings: 4 servings
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