Lattice Chicken Potpie Recipe

Lattice Chicken Potpie Recipe photo by Taste of Home

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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

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Lattice Chicken Potpie Recipe

Prep: 10 min. Bake: 35 min.

Yield: 4-6 Servings

10 35 45

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 2% 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 saucepan, combine the vegetables, chicken, soup and milk; bring to a boil. Remove from the heat. Stir in the 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.

Nutritional Facts 1 cup equals 477 calories, 27 g fat (11 g saturated fat), 71 mg cholesterol, 1,126 mg sodium, 33 g carbohydrate, 2 g fiber, 24 g protein.

Originally published as Lattice Chicken Potpie in Casserole Cookbook , p12