Classic pot pie flavors in braid form - this easy recipe is great for the whole family!
Today is Mason's first birthday! My littlest is a year old now *sobs* *wails* *weeps* We are celebrating this weekend with family and I'm really excited for it. I really never imagined having a third child after Nick decided it was time to get out of the army, so it's just surreal that our THIRD child is going to be a year old already. If you follow me on instagram, I share pictures of his cuteness every once in a while. :) Anyways...on to today's recipe that happens to be something I've made a few times.
Unfortunately, I got poor pictures of it every single time I made it. I need to make it this summer when I have loads of natural light to take more beautiful pictures. I, for one, don't eat pot pie, BUT Nick and the kids love it. I figured this would be a good compromise because the part of the pie I don't like is the crust. This recipe has no pie crust, but all the deliciousness of the filling.
What you need:
- 2 cans crescent rolls - seamless if you can find it
- 1 cup cooked chicken
- 1 cup frozen peas and carrots
- 1/2 cup cheddar cheese
- 1/2 cup cream of chicken soup
- 4 oz. cream cheese, softened
- Mix together chicken, peas and carrots, and cheddar cheese in a large bowl.
- In a separate bowl, mix together cream of chicken soup and cream cheese - get it as smooth as you can. Then add it to the large bowl and mix.
- Unroll crescent roll dough - if you have the one that has seams, press the seams together - onto a piece of parchment paper, greased aluminum foil, or a silicon mat. I was able to make two with my filling, so I used two cans of crescents.
- Cut one inch strips on each side of the rectangle leaving 3 inches in the middle for the filling. I find the easiest way to do this is with a pizza cutter.
- Place chicken mixture down the middle of the dough.
- Take a strip from one side and cross it over the middle, then take a strip from the other side and cross it over. Repeat until you've used up all the strips. Fold over both ends and tuck underneath them.
- Bake at 375* for 20 to 25 minutes until golden brown.
- Remove from oven and let sit for 10 minutes before cutting.
Recipe from Wine & Glue
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