Chicken Pot Pie Braid (Print Version)

# Ingredients:

01 - 1 can (8 oz) refrigerated crescent rolls.
02 - 1 cup cooked chicken, shredded.
03 - 1 cup frozen mixed vegetables, thawed.
04 - 1/2 cup shredded cheddar cheese.
05 - 1/2 cup condensed cream of chicken soup.
06 - Salt and pepper to taste.

# Instructions:

01 - Preheat oven to 375°F. Line a baking sheet with parchment paper.
02 - Unroll crescent dough into two rectangles on baking sheet. Press perforations to seal.
03 - Mix chicken, thawed vegetables, cheese, and soup in a bowl. Add salt and pepper.
04 - Put filling down center of dough. Cut 1-inch strips on sides and cross them over filling to braid.
05 - Bake 20-25 minutes until golden brown and heated through.

# Notes:

01 - Can be assembled ahead and baked later.
02 - Keeps in fridge for 3 days.
03 - Can be frozen up to 2 months.

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