This time of year, when it’s cold, dreary, and dark outside, I tend to gravitate towards good ol’ fashioned comfort foods. And chicken pot pie is just about as old fashioned and comforting as they come! So this recipe takes a classic and gives it a new twist. Literally! The delicious mix of chicken, cheese, and veggies is all wrapped up inside of flaky crescent roll dough.
Previously, I’ve made a broccoli cheddar braid, spaghetti braid, and a taco braid! All of them turned out great, and this one is no exception. One thing I love about braided dishes like these is how pretty they look on the platter! That lovely golden braid is very impressive looking. But it’s really not hard at all to make! What I really loved about this chicken pot pie filling is how deliciously creamy it is!
- 1 package crescent roll dough (the seamless kind is best if you can find it)
- 1 cup cooked chicken (you can pre-cook your own chicken or use rotisserie)
- 1 cup frozen peas and carrots
- 1/2 cup condensed cream of chicken soup
- 4 oz cream cheese
- 1/2 cup cheddar cheese
- Preheat oven to 375 degrees F.
- 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.
- Roll the crescent dough onto a piece of parchment paper and place that on a baking pan.
- Spread the mixture down the middle of the dough lengthwise, leaving about 2 inches from the edge on both sides.
- Using a sharp knife, make cuts down the side of the dough in 1 inch intervals. 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 or until the top is nice and golden brown. Let stand about 10 minutes before cutting in to it.
Source: Wine and Glue