Chicken Pot Pie Crescent Braid Recipes
CHICKEN POT PIE CRESCENT BRAID
Got this from Wine and Glue website and since I so enjoy these braid recipes, had to save it. If you like chicken pot pies you are going to love this
Provided by Bonnie G 2
Categories One Dish Meal
Time 40m
Yield 2 Braid, 8 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 391.5, Fat 14.8, SaturatedFat 6.2, Cholesterol 80.1, Sodium 618.4, Carbohydrate 48.1, Fiber 3.8, Sugar 4.2, Protein 16.1
CHICKEN POT PIE WITH CRESCENT ROLLS
This is an easy and delicious version of chicken pot pie using a rotisserie chicken and crescent dinner rolls. This is quick, hearty, and delicious, and open to a lot of variation depending on your family's tastes!
Provided by sweetface1905
Categories Chicken Pot Pie
Time 1h10m
Yield 8
Number Of Ingredients 10
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.
Nutrition Facts : Calories 568 calories, Carbohydrate 41.1 g, Cholesterol 102.6 mg, Fat 25.7 g, Fiber 3.1 g, Protein 40.4 g, SaturatedFat 7.8 g, Sodium 1185.7 mg, Sugar 5.5 g
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