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Chicken Pot Pie Crescent Braid Recipe

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what's for dinner? chicken pot pie crescent braid... 40 minutes
what's for dinner? chicken pot pie crescent braid... 40 minutes from chefbritta.blogspot.com

Description

This delicious chicken pot pie crescent braid recipe is a great way to enjoy a classic dish. The flaky crescent dough is filled with a creamy chicken pot pie filling, with a hint of thyme and rosemary, and then baked until golden brown. The result is a flavorful and comforting dish that is sure to be a hit with the whole family. Enjoy this hearty meal as a main course or as a snack. Either way, you can’t go wrong with this delicious braid!

Prep Time

This recipe takes about 10 minutes to prepare, and then it bakes for 25 minutes. It’s a perfect weeknight meal that you can have on the table in less than an hour.

Cook Time

25 minutes

Ingredients

- 2 cans (8 ounces each) refrigerated crescent rolls

- 1 can (10.75 ounces) condensed cream of chicken soup

- 1 1/2 cups cooked, diced chicken

- 1/2 cup frozen mixed vegetables

- 1/4 teaspoon garlic powder

- 1/4 teaspoon dried thyme leaves

- 1/4 teaspoon dried rosemary leaves

- 1/4 teaspoon black pepper

- 1 egg white, lightly beaten

Instructions

1. Preheat oven to 375 degrees F. Unroll one can of crescent dough and place on a greased baking sheet. Press dough together in an even layer.

2. In a medium bowl, combine soup, chicken, vegetables, garlic powder, thyme, rosemary, and pepper. Spread mixture evenly over crescent dough.

3. Unroll remaining can of crescent dough and place over chicken mixture. Pinch edges of top and bottom layers of dough together to seal.

4. Cut six or seven even strips down the length of the dough, about 1 inch apart. Starting at one end, carefully twist each strip. Pinch ends together to seal.

5. Brush egg white over dough. Bake 20 to 25 minutes, or until golden brown. Let cool slightly before serving.

Equipment

- Baking sheet

- Medium bowl

- Pastry brush

Notes

- Use a rotisserie chicken or leftover cooked chicken in this recipe to save time.

- For a vegetarian version, replace the chicken with 1 1/2 cups of your favorite vegetables.

- You can also use a store-bought pie crust in place of the crescent rolls.

Nutrition: Per Serving

Calories: 330

Fat: 17g

Carbohydrates: 32g

Protein: 11g

Sodium: 800mg

Recipe Tips

- To make the dough even more flavorful, add 1 tablespoon of minced fresh herbs to the chicken mixture before baking.

- For a different flavor, try using a can of cream of mushroom soup in place of the cream of chicken soup.

- To make this recipe even easier, use a store-bought pie crust in place of the crescent rolls.

- To make the braid even flakier, brush the top with melted butter before baking.

- For a different twist, try using bacon or ham in place of the chicken.


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