Ingredients:
- 2 cups cooked chicken, diced or shredded
- 1 cup frozen mixed vegetables (such as peas, carrots, corn, and green beans), thawed
- 1 can (10.5 ounces) condensed cream of chicken soup
- 1/2 cup shredded cheddar cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper, to taste
- 2 cans (8 ounces each) refrigerated crescent roll dough
- 1 egg, beaten (for egg wash)
Instructions:
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.
- In a mixing bowl, combine the cooked chicken, mixed vegetables, cream of chicken soup, shredded cheddar cheese, garlic powder, onion powder, salt, and pepper. Mix well until everything is evenly combined.
- Unroll one can of crescent roll dough onto the prepared baking sheet. Press the seams together to form a single sheet of dough.
- Spoon the chicken pot pie mixture lengthwise down the center of the crescent roll dough.
- Using a knife or pizza cutter, make diagonal cuts about 1 inch apart on both sides of the filling, leaving a border around the edges. Be sure to cut the same number of strips on each side.
- Starting at one end, fold the strips of dough over the filling, alternating sides to create a braid pattern. Press the ends to seal.
- Repeat the process with the second can of crescent roll dough, creating another braid next to the first one.
- Brush the top of the braids with beaten egg to give them a golden brown color when baked.
- Bake in the preheated oven for 20-25 minutes, or until the crescent dough is golden brown and the filling is heated through.
- Remove from the oven and let the Chicken Pot Pie Crescent Braid cool for a few minutes before slicing and serving.
- Enjoy your delicious and comforting Chicken Pot Pie Crescent Braid!