Are you someone who loves chicken pot pie, but would like a new way to try it out? This Chicken Pot Pie Crescent Braid, not only looks pretty, but it looks pretty darn tasty too! Chicken pot pie has always been a long time favourite for many people. Pot pies in general are something people love to have as a quick, yet hardy meal. There is everything you want in a meal, veggies, meat, potatoes, all in a nice gravy sauce, encapsulated in a nice flaky pie crust. What's not to love? This one takes the pot pie game to another level by braiding the pastry with all the filling inside. Looks so nice, and yummy too, but I wonder how hard it would be to make...
The photo of this tasty creation comes to us from a cooking and crafting website called Wine and Glue. The author assures us that as fancy as it looks, it is incredibly easy, so not to fear the process of making this wonderful meal in a braid. It almost seems like if the filling with all of the meat and veggies in it wasn't thick enough, it might just spill right out of it's pretty casing. But the recipe makes for it to be nice and thick, but not too terribly thick.
Once you read the instructions, you find out it's actually a breeze to make and they used Pillsbury dough for the pastry which makes it even easier. You could always make your own if you had the time of course, but this always will work if you want to do it the easier way. And why not?! Chicken pot pies have been around since the days of the Roman Empire, which is going way back, so why not try a new way?
Some of the ingredients you will need for this tasty chicken pot pie crescent braid recipe include seamless crescent roll dough, cooked chicken, frozen peas and carrots, cream of chicken condensed soup, cream cheese, and cheddar cheese. To start you'll want to preheat your oven to 375 degrees Fahrenheit, and in a large bowl, combine the frozen veggies, chicken and cheddar cheese. In a separate bowl mix together the cream cheese and the condensed soup. Then add it to the chicken veggie mixture. Then spread the crescent roll dough out on a silicon mat or parchment paper and place that on a baking pan. Leave about three inches in the middle, then make some 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. This is a great recipe to serve for lunch or dinner, it's something a bit different that you want to try again and again.
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