Lattice Chicken Potpie
My sister shared this great recipe with me. Because it features all four food groups, it's the only dish you have to prepare for dinner.—Angie Cottrell, Sun Prairie, Wisconsin
SERVINGS
|
4-6
|
CATEGORY
|
Main Dish
|
METHOD
|
Baked
|
PREP |
10 min. |
COOK
|
35 min.
|
TOTAL
|
45 min.
|
INGREDIENTS
- 1 package (16 ounces) frozen California-blend vegetables
- 2 cups cubed cooked chicken
- 1 can (10-3/4 ounces) condensed cream of potato soup, undiluted
- 1 cup milk
- 1 cup (4 ounces) shredded cheddar cheese
- 1 can (2.8 ounces) french-fried onions
- 1/2 teaspoon seasoned salt
- 1 tube (8 ounces) refrigerated crescent rolls
DIRECTIONS
In a large bowl, combine the vegetables, chicken, soup, milk, cheese, onions and seasoned salt. Transfer to a greased shallow 2-qt. baking dish.
Unroll the crescent roll dough and separate into two rectangles. Seal the perforations; cut each rectangle lengthwise into 1/2-in. strips. Form a lattice crust over the chicken mixture. Bake, uncovered, at 375° for 35-40 minutes or until golden brown. Yield: 4-6 servings.