Chicken Pot Pie Crescent Braid
This crescent braid has all the flavors you love in a chicken pot pie – chicken, mixed vegetables, and flaky crust; and the braided presentation makes a visually appealing centerpiece for any meal! For more delicious and beautiful dinner recipes, try this Bubble Up Pizza.
Servings 6 servings
Baking Temp 375°F
Equipment
- Large baking sheet
- Silicone baking mat or Parchment paper
- Large mixing bowl
Ingredients
- 2 cups cooked chicken, shredded
- 1 cup frozen mixed vegetables, thawed
- 1 10.5 oz can cream of chicken soup
- 1 cup shredded cheddar cheese
- Salt and pepper, to taste
- 1 8 oz can refrigerated crescent dough sheet
Instructions
Making the Chicken Pot Pie Crescent Braid
- Preheat oven to 375°F. Line a large baking sheet with a silicone mat or parchment paper and set aside.
- In a large mixing bowl, combine shredded chicken, mixed vegetables, cream of chicken soup, cheddar cheese, salt, and pepper.
- Unroll the crescent dough on the prepared baking sheet. Press dough to form an 8x12-inch rectangle.
- Using a sharp knife or pizza cutter, cut 3-inch-long slits along the long side of dough, about 1 inch apart, from the outside toward the middle.
- Spread the chicken mixture down the center of the dough.
- Alternately cross strips over the filling, creating a braid look, and gently press edges together to seal.
- Bake for 20-25 minutes, until golden brown.
- Cool about 5 minutes, then cut into slices and serve.