Chicken Pot Pie Crescent Braid

This delicious and easy dinner is the perfect solution on a busy weeknight. So fast and so delicious! #chicken #dinner #easy #mexican #Black #Beans #sour #cream

This delicious and easy dinner is the perfect solution on a busy weeknight. So fast and so delicious! #chicken #dinner #easy #mexican #Black #Beans #sour #cream

So you know how my tagline is “adventures of a wannabe crafty mom??” One of the reasons I love that tagline is because I’m pretty much saying, “Look. If I can do this, you can too. I swear.” I’m pretty much making things up as I go along. I don’t know a ton about baking, I use a lot of baking mixes. I don’t know a ton about sewing, I have yet to properly follow a sewing pattern. I don’t know tons about photography, but I’d like to think that with each post (or most posts . . . ) my photography is getting a little bit better.

When Dorothy asked me if I wanted to join in a St. Patrick’s Day Blog Hop with some other fantastic bloggers and Pillsbury, I was pumped. And even more pumped when I decided to make this recipe. And then I procrastinated. And then Quinn had her surgery. And then Gavin got the stomach flu. And Nathan had to put in a couple of extra hours at work.

Chicken Pot Pie Crescent Braid , By Food Blog Nindi .

This delicious and easy dinner is the perfect solution on a busy weeknight. So fast and so delicious! #chicken #dinner #easy #mexican #Black #Beans #sour #cream

Total time: 30 minutes
Servings: 5 Servings

Ingredients :

• seamless crescent roll dough I used Pillsbury
• 1 cup cooked chicken
• 1 cup frozen peas and carrots
• 1/2 cup cream of chicken condensed soup
• 4 oz cream cheese

Instructions :

• eheat 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.