This Chicken Pot Pie Crescent Braid is an excessively simple and scrumptious supper all enveloped with a perfect sickle twist!
So you know how my slogan is "experiences of a wannabe sly mother??" One of the reasons I adore that slogan is on the grounds that I'm essentially saying, "Look. In the event that I can do this, you can as well. I swear." I'm practically causing things to up as I come. I don't have the foggiest idea about a ton about preparing, I utilize a great deal of heating blends. I don't have the foggiest idea about a ton about sewing, I presently can't seem to appropriately pursue a sewing design. I don't know tons about photography, however I'd like to believe that with each post (or most posts . . . ) my photography is showing signs of improvement.
Practically, I'm a learn as you go sort of individual.
My life is so ludicrously a long way from impeccable. Also, my home is a fiasco. So when I state, "On the off chance that I can do this, you can as well," I truly would not joke about this.
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
Instructions
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.
For more detail : http://bit.ly/2M3V78U
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