Chicken Pot Pie Braid (Print)

Skip the usual pot pie for this crescent roll braid, stuffed with creamy chicken and veggies in a golden pastry twist.

# Ingredients:

01 - 1/2 cup cheddar, shredded.
02 - 1/2 cup cream of chicken soup, condensed.
03 - 1 cup cooked chicken, torn into pieces.
04 - 1 can (8 oz) crescent rolls from the fridge.
05 - Salt and pepper as needed.
06 - 1 cup of thawed, frozen mixed veggies.

# Steps:

01 - Turn oven to 375°F and get your baking sheet covered with parchment paper.
02 - Roll out crescent dough on the baking sheet in two rectangles, sealing the gaps where perforations show.
03 - In a bowl, combine veggies, cheddar, torn chicken, and soup. Sprinkle in salt and pepper.
04 - Spoon the filling in the center of the dough. Slice the dough into strips on both sides, then criss-cross strips to form a braid.
05 - Bake for about 20-25 minutes until the top is golden and the inside is hot.

# Notes:

01 - You can assemble it first and bake it fresh later.
02 - It stays good in the fridge for up to 3 days.
03 - It freezes well for around 2 months.

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