Introduction: Braided Chicken Pot Pie
Looking for something hot and delicious for supper tonight? Look no further than this nifty Braided Chicken Pot Pie! It only takes 25 minutes to prepare, and then approximately another 25 minutes to bake. Despite how fancy it looks, it’s actually quite simple! Anyone with access to a stove and an oven can make it.
Crescent roll dough (8 oz)
1 cup chicken
1 cup frozen vegetables of choice (corn, peas, green beans, carrots, etc)
½ cup cream of chicken soup
4 oz cream cheese
½ cup cheddar cheese
Pan to cook chicken
1 large mixing bowl
1 small mixing bowl
Step 1: Preheat Oven to 375 Degrees
Step 2: Prepare Chicken
a. Cook chicken in pan.
Warning: Be sure to cook the chicken thoroughly to avoid illness from undercooked meat.
b. Dice chicken into bite sized pieces using the knife.
Step 3: Create the Filling
a. Combine frozen vegetables and cheddar cheese in large mixing bowl.
b. Mix cream cheese and cream of chicken soup in small mixing bowl.
Tip: cream cheese doesn't always blend evenly. If this occurs, using a hand mixer on a low setting might be helpful.
c. Add diced chicken to small mixing bowl.
d. Transfer contents of the small mixing bowl to the large mixing bowl.
e. Mix ingredients together.
Step 4: Prepare the Dough
a. Butter the baking sheet
b. Place the dough on baking sheet.
c. Pinch seams together.
Caution: Not pinching the seams together could cause the filling to leak out later and burn to the baking sheet.
d. Cut horizontal strips in the dough, leaving 3 inches in the middle.
Step 5: Assemble the Braid
a. Spread the filling in the large mixing bowl down the center of the dough.
b. Fold the strips over the center, alternating between left and right strips.
Note: This is what gives the Braided Chicken Pot Pie its distinct appearance. It is important for you to alternate between the left and right strips in order to end up with the braid-like appearance.
c. Pinch the ends of the dough shut.
Caution: Not pinching the ends shut could lead to filling leaking onto your baking sheet and burning onto it.
Step 6: Bake the Braid
a. Place the baking sheet in the oven for 20-25 minutes.
b. Remove from oven.
Warning: The braid will be HOT after being in the oven. Do not eat immediately.
c. Let stand for 10 minutes to cool.
Step 7: Enjoy!
After allowing the braid to cool, it will be ready to eat! Just slice and serve to enjoy your new creation. It’s sure to be a new favorite to keep in the cookbook for years to come. Bon appetit!