This Chicken Pot Pie Crescent Braid is a very simple and delightful supper all enveloped with a ravishing sickle mesh!

My life is so strangely a long way from impeccable. What's more, my home is a calamity. So when I state, "On the off chance that I can do this, you can as well," I truly would not joke about this.

Possibly this has never been more valid than with this Chicken Pot Pie Crescent Braid.

I truly made this formula at home without anyone else's input with two wiped out children. On the fly. What's more, captured it. Furthermore, in addition to the fact that it came out splendidly, it was incredibly madly tasty, and I nearly ate the whole thing without anyone else!

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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
• 1/2 cup cheddar cheese

Instructions

1. Preheat your oven to 375 degrees.
2. 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.
3. 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.
4. 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.
5. Pinch the ends of the dough to keep the filling inside while it bakes.
6. Bake for 20 to 25 minutes so that the top is nice and golden brown.
7. Let stand about 10 minutes before cutting in to it.

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