Chicken Pot Pie Crescent Braid

INGREDIENTS:

For the Filling:
2 cups cooked chicken, shredded
1 cup frozen mixed vegetables, thawed
1 (10.5 oz) can cream of chicken soup
1 cup shredded cheddar cheese
Salt and pepper to taste
For the Crescent Braid:
1 can (8 oz) refrigerated crescent roll dough
1 egg, beaten (for egg wash)

DIRECTIONS:

-Oven’s Warm Welcome: Preheat your oven to a cozy 375°F (190°C). This is where our culinary journey begins.
-Filling’s Harmony: In a large mixing bowl, unite the shredded chicken, mixed vegetables, cream of chicken soup, cheddar cheese, and a pinch of salt and pepper. Stir them together until they’re well acquainted.
– Dough’s Canvas: Unroll the crescent dough on a parchment-lined baking sheet, pressing the seams together to form a single, welcoming sheet.
– Center Stage: Spread the chicken mixture lovingly down the center of the dough, preparing it for its grand transformation.
– Artful Braiding: Cut equal slits along both sides of the dough, framing the chicken mixture. Alternately fold strips over the filling, braiding the dough with care and affection.
– Golden Touch: Brush the braided masterpiece with the beaten egg, giving it a sheen that promises a golden future.
– Bake to Perfection: Bake for 20-25 minutes, or until the braid is golden brown and whispers of readiness. This is the moment of transformation, where dough becomes delight.
– Rest and Revel: Allow the braid to cool for 5 minutes before serving. This brief pause lets the flavors meld and the magic settle.