Chicken Pot Pie Crescent Braid Recipes

CHICKEN POT PIE CRESCENT BRAID

Steps:

• Preheat oven to 375F.In a large bowl, combine chicken, frozen vegetables, cream cheese, soup. Stir to combine. Add shredded cheese and stir.Lay one sheet of crescent roll dough into a baking sheet that has been lined with parchment paper or a silicon mat. If the triangles are separated us you fingers to press them together to form one giant sheet of crescent rolls dough. Leave a 3 inch gap down the middle of the dough and carefully make make cuts down the side of the dough on each side to making each strip about 1 inch thick. Then, spread the chicken mixture down the center of the dough. Use the side strips to criss cross each other and fold over filling. If you feel like there is too much filling showing, open the 2nd can of dough, rip into long pieces and wrap over top of braid and ends. Bake for 30-45 minutes or until dough is baked to a golden brown. Let cool slightly, slice and serve.

CHICKEN POT PIE CRESCENT BRAID

Steps:

• 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.

CHICKEN POT PIE CRESCENT BRAID

Steps:

• 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.

CHICKEN POT PIE WITH CRESCENT ROLLS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line the bottom of an ungreased 9x13-inch baking dish with one can of crescent roll dough, pinching the seams together. Set second can of dough aside.
• Melt butter in a saucepan over medium heat. Add chicken, frozen vegetables, and sliced potatoes. Cook, stirring frequently, until vegetables are thawed and mixture is heated through, 5 to 7 minutes.
• Meanwhile, warm both cans of condensed soup in a separate pan over medium-low heat. Slowly add milk and cook, stirring frequently, until combined and heated through, about 3 minutes.
• Add the soup mixture to the chicken mixture, then pour into the baking dish. Top with the second can of crescent roll dough; do not pinch the seams on these. Cover lightly with foil to prevent the crescent rolls from browning too quickly.
• Bake in the preheated oven until heated through and rolls are golden brown, 40 to 50 minutes.

CHICKEN & CHEDDAR MUMMY BRAID

Steps:

• Preheat oven to 375°. For mummy eyes, cut two 1-in. circles and two 1/4-in. circles from pepper; chop remaining pepper for filling. Cut garlic crosswise into slices. Reserve 2 center slices for eyes; mince remaining garlic for filling., Place chopped pepper and minced garlic in a bowl. Stir in chicken, cheese, peas, mayonnaise and seasonings., Unroll both tubes of crescent dough onto a lightly floured 15x12-in. sheet of parchment. Press dough into a 15x12-in. rectangle, pressing perforations to seal. Spoon filling lengthwise down center third of rectangle., On each long side, cut 8 strips, about 3-1/2 in. into the center. Fold a strip from each side over filling, twisting each strip once. Repeat with remaining strips, leaving an opening toward an end for mummy's face. Transfer to a 15x10x1-in. pan., For eyes, alternately stack pepper and garlic pieces and place in opening. Brush egg white over dough. Bake until golden brown and filling is heated through, 25-28 minutes.

CRESCENT CHICKEN POT PIE

Steps:

• Heat oven to 400°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
• Spray 10-inch skillet with cooking spray. Heat over medium heat. Add onion; cook 3 minutes. Stir in garlic, thyme, salt and pepper; cook 2 minutes longer or until onion is tender.
• In large bowl, mix onion mixture, soup, sour cream, chicken and vegetables. Spoon into baking dish.
• On lightly floured surface, unroll dough into 1 long 13x9-inch rectangle; firmly press perforations and edges to seal. Place dough over filling. Fold over edges to fit inside casserole. Cut small slits in top of dough.
• Bake 20 minutes or until crust is deep golden brown and filling is bubbly.

PRINT CHICKEN POT PIE CRESCENT BRAID

Steps:

• 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.