Chicken Pot Pie Crescent Braid Recipe Best Bites
Description
Chicken Pot Pie Crescent Braid Recipe Best Bites is a savory and hearty main dish that your family is sure to love. It’s a delicious combination of a creamy chicken pot pie filling and savory crescent roll dough, all wrapped up in a beautiful braid. The result is a rich and flavorful dish that is sure to please even the pickiest eater. Plus, it’s a great way to use up any leftover chicken or turkey that you may have. Serve up this delicious dish for a family meal, or take it to a potluck or party. Your guests will love it!
Prep Time
This dish is easy to put together and requires minimal prep time. Start by preheating your oven to 375°F. Then, gather all of your ingredients and equipment. You will need a 3-quart baking dish, a large cutting board, a large bowl, and a medium bowl. Finally, prepare the chicken pot pie filling and crescent roll dough, and you are ready to assemble the braid.
Cook Time
Once you have the braid assembled, it will need to bake in the preheated oven for approximately 30 minutes, or until the top is golden brown. The filling should be bubbly and the dough should be cooked through. Let the braid cool for a few minutes before serving.
Ingredients
For this recipe, you will need the following ingredients:
- 1 can refrigerated crescent roll dough
- 1/2 cup frozen peas and carrots
- 3-4 cups cooked, shredded chicken or turkey
- 1 can condensed cream of chicken soup
- 1/2 cup sour cream
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon parsley flakes
- 1/4 cup butter, melted
- 1/2 cup shredded cheese
Instructions
To assemble the braid, start by unrolling the crescent roll dough onto a cutting board. Using a rolling pin, lightly press the dough together and then cut it in half lengthwise. Place the two strips of dough side by side in the baking dish. In a large bowl, combine the cooked chicken or turkey, frozen vegetables, cream of chicken soup, sour cream, garlic powder, onion powder, and parsley flakes. Spread the chicken pot pie filling mixture over the dough in the baking dish. To create the braid, start at the top of the dough and make cuts along both sides, being careful to not cut all the way to the bottom. Then, using your hands, fold the strips of dough over the filling, alternating sides and pressing down gently. Brush the top of the braid with melted butter and sprinkle with shredded cheese.
Equipment
In order to make this recipe, you will need the following equipment:
- 3-quart baking dish
- Large cutting board
- Large bowl
- Medium bowl
- Rolling pin
- Pastry brush
Notes
This dish can be made ahead of time and stored in the refrigerator for up to three days. To reheat, simply cover with foil and bake in a 350°F oven until heated through. You can also freeze the braid for up to two months. To reheat, thaw in the refrigerator overnight and then bake in a 350°F oven until heated through.
Nutrition: Per Serving
This recipe yields 8 servings. Each serving contains 434 calories, 17 grams of fat, 33 grams of carbohydrates, and 34 grams of protein.
Recipe Tips
If you are looking for a way to lighten up this dish, you can use reduced-fat crescent roll dough and reduced-fat cream of chicken soup. You can also use low-fat sour cream and cheese, as well as leaner cuts of chicken or turkey. For added flavor, you can add herbs or spices to the filling, such as thyme, basil, oregano, or red pepper flakes. Serve this dish with a side salad or steamed vegetables for a complete meal.
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