Dinner

Braided Chicken Pot Pie is for Dinner.

Braided Chicken Pot Pie takes 20 minutes to prepare.

Braided Chicken Pot Pie takes 20 minutes to cook.

Braided Chicken Pot Pie makes 4 servings.

The ingredients for Braided Chicken Pot Pie are:

4 serving Pillsbury Crescent Rolls (1 svg = 2 rolls)
8 ounces Chicken Breast (cooked), no skin, roasted
0.5 cup Peas, frozen
1 serving Baby Carrotts, Raw - 3 oz
.5 cup *Campbells Cream of Chicken Soup 1/2 C
4 oz Cheddar or Colby Cheese, Low Fat
4 oz Cream Cheese

Here is how you make Braided Chicken Pot Pie:

Combine veggies, chicken and cheddar cheese.In another bowl cream the cream cheese and soup together and add the chicken, veggie mix.Spread crescent dough on silicon pad or parchment paper leaving three inches down the middle and cutting strips 1 inch apart down each side. Spread mixture down middle and fold strips over one from each side making a braid. Pinch ends of dough to keep filling in. Bake 20-25 minutes until top golden brown (can use egg wash on top of crust before baking). Let stand 5-10 minutes before cuttingServing Size: 4 servings - 2 rolls eachNumber of Servings: 4Recipe submitted by SparkPeople user PHYL60DOWN.

The nutritional information for Braided Chicken Pot Pie is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 467.3

• Total Fat: 27.4 g
• Cholesterol: 84.6 mg
• Sodium: 1,001.6 mg
• Total Carbs: 30.7 g
• Dietary Fiber: 1.8 g
• Protein: 27.8 g