Thursday, September 24, 2015

chicken pot pie crescent braid... 40 minutes

the goods:

seamless crescent roll dough
breast meat from 1 rotisserie chicken, shredded
1 cup frozen peas and carrots mix
1/2 cup cream of chicken soup
4 ounces cream cheese
1/2 cup shredded cheddar cheese

Preheat oven to 375 degrees. In a large bowl combine frozen veggies, cheddar cheese, and chicken. In a separate bowl mix together the cream cheese and cream of chicken soup and add it to the chicken mixture. Spread the crescent dough out on a piece of parchment paper and place on a baking sheet. Leaving 3 inches in the middle, make cuts down the side of the dough an inch apart on both sides. Spread the chicken mixture down the middle of the dough. Take a strip of dough from one side and fold it across the dough at a slight angle. Then take a strip from the opposite side and cross it. continue alternating sides until completely "braided". Pinch the ends of the dough to keep fillings from leaking out during baking. Bake for 20-25 minutes or until the top is nice golden brown. Let cool 10 minutes before slicing and serving seasoned with pepper.

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