Chicken Pot Pie Crescent Braid | A super easy and delicious dinner all wrapped up in a gorgeous crescent braid!
So you know how my tagline is “adventures of a wannabe crafty mom??” One of the reasons I love that tagline is because I’m pretty much saying, “Look. If I can do this, you can too. I swear.” I’m pretty much making things up as I go along. I don’t know a ton about baking, I use a lot of baking mixes. I don’t know a ton about sewing, I have yet to properly follow a sewing pattern. I don’t know tons about photography, but I’d like to think that with each post (or most posts . . . ) my photography is getting a little bit better.
Pretty much, I’m a learn as you go kind of person.
My life is so ridiculously far from perfect. And my house is a disaster. So when I say, “If I can do this, you can too,” I really mean it.
Maybe this has never been more true than with this Chicken Pot Pie Crescent Braid.
When Dorothy asked me if I wanted to join in a St. Patrick’s Day Blog Hop with some other fantastic bloggers and Pillsbury, I was pumped. And even more pumped when I decided to make this recipe. And then I procrastinated. And then Quinn had her surgery. And then Gavin got the stomach flu. And Nathan had to put in a couple of extra hours at work.
I literally made this recipe at home by myself with two sick kids. On the fly. And photographed it. And not only did it come out perfectly, it was ridiculously insanely delicious, and I almost ate the entire thing by myself!
The braid looks super fancy, but it could not be easier. Jocelyn over at Inside BruCrew inspired this one, I’ve been drooling over her crescent braids for a while. And if you want a great step by step with pictures, you are going to want to pay her a visit.
- seamless crescent roll dough (I used Pillsbury)
- 1 cup cooked chicken
- 1 cup frozen peas and carrots
- 1/2 cup cream of chicken condensed soup
- 4 oz cream cheese
- 1/2 cup cheddar cheese
- Preheat your oven to 375 degrees.
- In a large bowl, combine the frozen veggies, cheddar cheese, and chicken. In a separate bowl mix together the cream cheese and the condensed soup. Add it to the chicken-veggie mixture.
- Spread the crescent roll dough out on a silicon mat or parchment paper and place that on a baking pan. Leaving three inches in the middle, make cuts down the side of the dough an inch apart on both sides.
- Spread the chicken-veggie-soup mixture down the middle of the dough. Take a strip of dough from one side and fold it over the middle mixture. Then take a strip from the other side and fold it over the middle. Continue down the dough, alternating sides until it is completely folded over.
- Pinch the ends of the dough to keep the filling inside while it bakes.
- Bake for 20 to 25 minutes so that the top is nice and golden brown.
- Let stand about 10 minutes before cutting in to it.
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Be sure to visit all the amazing bloggers participating in the St. Patrick’s Day Pillsbury Blog Hop! There are some crazy ridiculous recipes on this list!
Irish Cream Cookie Dough Cheesecake by Roxana’s Home Baking
Rainbow Sugar Cookie Pops by Julie’s Eats and Treats
Mint Chocolate Chip Cookies by Shugary Sweets
Mint Chocolate Cream Pies by Mom on Timeout
Biscuit Topped Beef and Guinness Pie by French Press
Reuben Pizza Roll by I Wash, You Dry
Chicken Pot Pie Crescent Braid by Wine & Glue
Corned Beef Biscuit Sliders by Foodness Gracious
Rainbow Cookie Tarts by Something Swanky
Rainbow Palmiers by Crazy for Crust
Irish Cream Chocolate Coconut Cookies by Inside BruCrew Life
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