Here’s a delicious Chicken Pot Pie Crescent Braid recipe that’s both simple and satisfying. This braided version of a classic comfort dish is perfect for a family dinner or a potluck.
Ingredients:
- 2 cans (8 oz each) refrigerated crescent rolls
- 2 cups cooked chicken, shredded
- 1 cup frozen mixed vegetables (peas, carrots, corn, etc.), thawed
- 1 can (10.5 oz) condensed cream of chicken soup
- 1 cup shredded cheddar cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- 1 egg, beaten
- Fresh parsley for garnish (optional)
Instructions:
- Preheat Oven: Preheat your oven to 375°F (190°C).
- Prepare Filling: In a large bowl, combine the shredded chicken, thawed mixed vegetables, condensed cream of chicken soup, shredded cheddar cheese, garlic powder, onion powder, salt, and pepper. Mix well.
- Roll Out Crescent Rolls: Unroll the cans of crescent rolls and place them on a large, ungreased baking sheet, forming a rectangle. Press the seams together to seal.
- Fill and Braid: Spread the chicken mixture down the center of the dough, leaving about 3 inches on each side. Using a sharp knife or kitchen scissors, make cuts 1 inch apart on each side of the filling, cutting from the edge of the dough to the edge of the filling. Fold the strips of dough over the filling, alternating sides to create a braid.
- Brush with Egg: Brush the beaten egg over the top of the crescent braid to give it a golden, shiny finish.
- Bake: Bake in the preheated oven for 20-25 minutes, or until the dough is golden brown and cooked through.
- Serve: Remove from the oven and let cool for a few minutes. Garnish with fresh parsley, if desired, before slicing and serving.
Enjoy your Chicken Pot Pie Crescent Braid!