Prep Time: 15 minutes
Cooking Time: 25 minutes
Total Time: 40 minutes
Yields: 4 servings
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
Directions:
Preheat your oven to 375°F (190°C).
Unroll the crescent dough and separate it into two long rectangles. Place them on a baking sheet lined with parchment paper and press the perforations to seal.
Combine the shredded chicken, cream of chicken soup, cheddar cheese, and mixed veggies in a bowl. Add pepper and salt for seasoning.
Place a spoonful of the chicken mixture in the middle of each rectangle of dough.
Cut about 1 inch from the edge of the filling on each side. Alternately cross the strips over the filling to form a braid.
Bake for 20 to 25 minutes, or until the filling is cooked through and the dough is golden brown.
Enjoy your delicious Chicken Pot Pie Crescent Braid!
This recipe offers a delectable twist on the classic comfort food, chicken pot pie, with the added convenience and flavor of a crescent braid.