CHICKEN POT PIE CRESCENT BRAID

CHICKEN POT PIE CRESCENT BRAID

INGREDIENTS:

1 can (8 oz) refrigerated crescent dinner rolls

1 cup cooked chicken, shredded

1 cup frozen mixed vegetables, thawed

1/2 cup shredded cheddar cheese

1/2 cup condensed cream of chicken soup

Salt and pepper to taste

DIRECTIONS:

Preheat your oven to 375°F (190°C).

Unroll the crescent dough and separate into two long rectangles. Place on a baking sheet lined with parchment paper and press the perforations to seal.

In a bowl, mix the shredded chicken, mixed vegetables, cheddar cheese, and cream of chicken soup. Season with salt and pepper.

Spoon the chicken mixture down the center of each dough rectangle.

Make cuts approximately 1 inch apart on each side of the filling. Alternately cross strips over the filling to form a braid.

Bake for 20-25 minutes or until the dough is golden brown and the filling is heated through.

ENJOY