Chicken Pot Pie Crescent Braid Food

CHICKEN POT PIE CRESCENT BRAID

Steps:

• 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.

CHICKEN POT PIE CRESCENT BRAID

Steps:

• 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.

CHICKEN FAJITA CRESCENT BRAID

Steps:

• Heat oven to 375°F.
• Spray large cookie sheet with cooking spray.
• Unroll dough onto cookie sheet; press to 8x12 inches.
• In 10-inch skillet, heat oil over medium-high heat.
• Add chicken; stir in chili powder, salt and garlic; cook 3 to 5 minutes, stirring occasionally, until lightly browned.
• Add onion and bell pepper strips; cook 2 to 3 minutes longer or until chicken is no longer pink in center and vegetables are crisp-tender.
• Spoon chicken mixture in 4-inch strip lengthwise down center of dough. Top with salsa; sprinkle with cheese.
• With scissors or sharp knife, make cuts 1 inch apart on long sides of dough within 1/2 inch of filling.
• Alternately cross strips over filling; press edges to seal.
• Brush with egg white.
• Bake 20 to 25 minutes or until deep golden brown.
• Cool 5 minutes.
• Cut crosswise into slices.

CHICKEN POT PIE CRESCENT BRAID

Steps:

• In a saucepan on medium high heat, combine the chicken, carrots, peas, potatoes, and celery. Add just enough water to cover the top and bring to a boil. Boil for 15 minutes or until vegetables are tender. Drain and set aside.
• Preheat oven to 375 degrees. In a saucepan over medium high heat, melt the butter and saute' the onions (if desired) until translucent.
• Turn the heat to low and whisk in the flour, salt, pepper, celery seed, and Season All. Slowly whisk in the chicken broth and milk. Simmer until the liquid becomes thick.
• Add the vegetable-chicken mixture with the sauce. Add in the cream cheese and stir until well combined.
• Take your crescent sheet and roll it out on the surface on which you plan to bake. With a pizza cutter or knife, cut 1 inch slits across each side, making sure to leave at least 2-3 inches in the middle.
• Take half of your filling and spread it up and down the center. Top with the shredded cheddar cheese if desired.
• Starting with the end closest to you, take the strips and place them over each other, like you are braiding them. Continue to do this with each strip until you reach the end.
• Seal any edges that you may see to prevent the filling from leaking out.
• Bake for 20-25 minutes or until the top is golden brown.
• **Libby's Notes: This is an extensive recipe. To save on time, complete step 1 the night before and store the vegetables/chicken in the fridge until ready to use.