Wednesday, November 20, 2019
So you know how my tagline is “adventures of a wannabe crafty mom??” One of the reasons I love that tagline is because I’m pretty much saying, “Look. If I can do this, you can too. I swear.” I’m pretty much making things up as I go along. I don’t know a ton about baking, I use a lot of baking mixes. I don’t know a ton about sewing, I have yet to properly follow a sewing pattern. I don’t know tons about photography, but I’d like to think that with each post (or most posts . . . ) my photography is getting a little bit better.
Chicken Pot Pie Crescent Braid
Ingredients
- seamless crescent roll dough I used Pillsbury
- 1 cup cooked chicken
- 1 cup frozen peas and carrots
- 1/2 cup cream of chicken condensed soup
- 4 oz cream cheese
- 1/2 cup cheddar cheese
- Preheat your oven to 375 degrees.
- 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.
- 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.
- 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.
- Pinch the ends of the dough to keep the filling inside while it bakes.
- Bake for 20 to 25 minutes so that the top is nice and golden brown.
- Let stand about 10 minutes before cutting in to it.
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