Chicken of the Can

Andy loves Chicken Pot Pie and I saw this fancy braid and thought it would be fun to try. This is a SUPER basic recipe for something I took right off the rails. A cup of chicken? Well I did 2 cans of drained chicken, peas and carrots? Meh... a bag of frozen mixed veggies, 2 cans o crescent roll dough, a full can of cream of chicken soup, more cheddar cheese because my husband is originally from Wisconsin... So bigger is better here.
I laid out my dough, pinched all the edges, laid down what I thought was half the filling... oh pretty braid... move on to the second one... Oh man did I underfill that first one and the second OVER fill. But guess what? It didn't matter. It tasted great and we all ate plenty. I think you can make the filling ahead then fill soon before baking. I ended up putting these together on lunch and baking them for dinner. Worked out great. Now... what I shouldn't have done was told Andy it was canned chicken... he wasn't a fan of the idea of that - but had I kept that to myself - he likely wouldn’t have known. Things to note for next time...

Chicken Pot Pie Crescent Braid
Ingredients
2 cans of crescent roll dough
2 cans of chicken drained
1 bag of frozen mixed vegetables
1 can of cream of chicken condensed soup
4 oz cream cheese
1 cup cheddar cheese
1 tsp salt
1/2 tsp pepper
1 tsp onion powder
1 tsp garlic powder
1/2 tsp season salt

Preheat your oven to 375 degrees.
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. Add seasonings.
Spread the crescent roll dough out on a silicon mat or parchment paper and place that on a baking pan. Pinch the perforations together so you have one sheet. Leaving three inches in the middle, make cuts down the side of the dough an inch apart on both sides.
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.
Pinch the ends of the dough to keep the filling inside while it bakes.
Bake for 20 to 25 minutes so that the top is nice and golden brown.
Let stand about 10 minutes before cutting in to it.