“Got this from Wine and Glue website and since I so enjoy these braid recipes, had to save it. If you like chicken pot pies you are going to love this”
READY IN:
40mins
SERVES:
8
YIELD:
2 Braid
UNITS:
US

Ingredients Nutrition

  • 2 (12 ounce) cans crescent roll dough
  • 1 cup cooked chicken
  • 1 cup frozen peas and carrot
  • 12 cup condensed cream of chicken soup
  • 4 ounces cream cheese
  • 12 cup cheddar cheese

Directions

  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.

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