Homemade Chicken Pot Pie

you know however my tagline is “adventures of a applier wily mom? one among the explanations i really like that tagline is as a result of I’m just about spoken communication, Look. If I will try this, you'll too. I swear. I’m just about creating things up as i'm going on. I don’t understand plenty concerning baking, i take advantage of plenty of baking mixes. I don’t understand plenty concerning stitching, I actually have nevertheless to properly follow a stitching pattern. 

I don’t understand tons concerning photography, however I’d wish to suppose that with every post or most posts my photography is obtaining a touch bit higher. perhaps this has ne'er been additional true than with this Chicken Pot Pie Crescent Braid.

Homemade Chicken Pot Pie
Homemade Chicken Pot Pie

When Dorothy asked ME if I wished to hitch during a St. Patrick’s Day journal Hop with another fantastic bloggers and Pillsbury, i used to be tense. And even additional tense after I determined to form this direction. and so I procrastinated. and so Quinn had her surgery. and so Gavin got the intestinal flu. And Nathan had to place during a few additional hours at work.

I virtually created this direction reception unaided with 2 sick children. On the fly. And photographed it. And not solely did it take off absolutely, it absolutely was laughably insanely delicious, and that i virtually Greek deity the complete factor by myself!

Homemade Chicken Pot Pie

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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