Make This Chicken Pot Pie Crescent Braid Tonight

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Although there may be many different choices available for dinner, we often need to choose something because it is delicious and easy to make. After all, we live very busy lives and we may not have an hour or more to put a recipe together and put something on the table. That is where this delicious recipe comes in.

Chicken pot pie is a treat that many of us enjoy but how often are you able to put one on the table for your family? In addition, we may enjoy a braided meal and this is a rare treat that is not only fun, it is also an interesting way to eat a meal as well. This recipe combines both of those factors in a chicken pot pie crescent braid. Not only does it sound like an interesting meal, it is beautiful and quite delicious. Try making this one for your family and you will be a hero in your household.

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Ingredients:

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

Directions:

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!

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