Chicken Pot Pie Crescent Braid Recipe
This Chicken Pot Pie Crescent Braid is a delightful twist on a classic favorite, combining savory chicken and vegetables with flaky crescent dough.
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Servings:
Calories: 120kcal
Ingredients
Main Ingredients
- 2 tbsp olive oil for sautéing
- 1 lb boneless skinless chicken breasts cut into small cubes
- 1 cup frozen mixed vegetables thawed
- 1 can cream of chicken soup 10.5 oz can
- 1 package refrigerated crescent roll dough 8 oz package
- 0.5 tsp salt
- 0.5 tsp black pepper
- 1 tsp dried thyme
Instructions
Preparation Steps
- Preheat your oven to 375°F (190°C).
- Heat olive oil in a large skillet over medium heat. Add chicken cubes and cook until browned and cooked through, about 5-7 minutes.
- Stir in mixed vegetables, cream of chicken soup, salt, pepper, and thyme. Cook for another 2-3 minutes until heated through.
- Unroll crescent dough onto a baking sheet lined with parchment paper. Place the chicken mixture down the center of the dough.
- Make cuts along the sides of the dough, about 1 inch apart, stopping just short of the filling. Fold the strips over the filling, alternating sides to form a braid.
- Bake in the preheated oven until the dough is golden brown, about 12-15 minutes.
- Allow to cool slightly before slicing and serving.
Notes
Feel free to substitute other vegetables you have on hand or add spices for extra flavor.