CHICKEN FOOT CROSS-MOON BRAIDED
A delicious twist on classic comfort food Chicken Pie in a Crescent Braid
PREP TIME: 15 minutes
COOK TIME: 25 minutes
TOTAL TIME: 40 minutes
RESULT: 4 SERVINGS
INGREDIENTS:
1 can (8 oz) refrigerated crescent rolls
1 cup cooked chicken, shredded
1 cup frozen mixed vegetables, thawed
1/2 cup shredded cheddar cheese
1/2 cup condensed cream of chicken soup
Salt and pepper to taste
INSTRUCTIONS:
Heat Preheat your oven to 375°F (190°C).
Roll out the croissant dough and divide it into two long rectangles. Place on a baking sheet lined with baking paper and press the holes to seal them.
In a bowl, combine the shredded chicken, mixed vegetables, cheddar cheese and cream of chicken soup. Season with salt and pepper.Pour the chicken mixture into the center of each dough rectangle.
Make approximately 1cm cuts on each side of the filling. Alternately cross strips over the filling to create a braid. Bake for 20-25 minutes or until the dough is golden brown and the filling is heated through.
Have fun!
