Chicken Pot Pie Crescent Braid👍


• For the Filling:

• 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

• For the Crescent Braid:

• 1 can (8 oz) refrigerated crescent roll dough

• 1 egg, beaten (for egg wash)

Instructions :

1. Oven's Warm Welcome: Preheat your oven to 375°F (190°C).

2. Filling's Harmony: In a large mixing bowl, combine the shredded chicken, mixed vegetables, cream of chicken soup, cheddar cheese, and season with salt and pepper. Mix until well combined.

3. Dough's Canvas: Unroll the crescent dough on a parchment-lined baking sheet, pressing the seams together to create one large sheet.

4. Center Stage: Spread the chicken mixture down the center of the dough.

5. Artful Braiding: Cut equal slits along both sides of the dough to the edge of the filling. Alternately fold strips over the filling, creating a braided effect.

6. Golden Touch: Brush the braided dough with the beaten egg to enhance browning.

7. Bake to Perfection: Bake for 20-25 minutes or until the braid is golden brown and the filling is bubbly.

8. Rest and Revel: Allow the braid to cool for 5 minutes before serving. This allows the flavors to meld together beautifully.