Lattice Chicken Potpie Recipe
- 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
- 1. 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.
- 2. 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.
1 cup: 477 calories, 27g fat (11g saturated fat), 71mg cholesterol, 1126mg sodium, 33g carbohydrate (7g sugars, 2g fiber), 24g protein .
Reviews for Lattice Chicken Potpie
"This is just delicious and has become a favorite in our house!!"
"Used a rotisserie chicken. I doubled the recipe and made a 9 by 13 pan and a smaller dish. For vegetables I used cooked leftover fresh green beans, boiled carrots and frozen peas. It was just like chicken potpie but a lot easier. No trouble with the crust if your vegetables are precooked. This will be my new take to families casserole (and keep the small one for hubby and me to eat)."
"<p>Family loves this. I also use a bag of mixed vegetables (either thawed or heated in the microwave). I bake it at 350 covered then remove cover and bake another 10-15 minutes. Have never had burned or raw dough using this method. I don't do the lattice I just unroll the dough to cover the top.</p>"
"I made this recipe but was running low on time so I just made the chicken mixture and served it over biscuits. It was a big hit!! Will definately make again."
"This recipe was so easy and one of the best tasting I've ever made. It was a big hit !!!"
"It's very good. The only change I make is to use frozen mixed veggies instead of California mix. My family didn't really like the broccoli and cauliflower in it."
"Husband loved it. (Me too)"
"I've made this several times, changing the vegetables. Once I used asparagus and artichokes, another time mixed vegetables."
"This has become a family favorite. Quick, easy and really good."
"Like others, I find the top burned, underneath doughy and the vegetables still cool. Next time I will try cooking longer and putting the lattice top on after it has cooked for awhile."
"The problems I had with this recipe were: crescents were a little darkveggies should've been steamed before adding inI will try this again though."
"I agree, I would wait to top with crescent roll. My kids love french fried rings so I use a big can and add 1/2 to the mix and the other under the crescent rolls."
"My 7 yr old liked it so much that he requested we have the left overs the following night. Mine was cooked throughout and didnt burn the top. It was perfect."
"In the version of this recipe that I use, you mix half of the cheese and onions with the other ingredients then cover and bake for 20 minutes. Uncover, then add lattice top and bake for 15 more minutes, then top with remaining onions and cheese. Bake a few more minutes until cheese is melted. This should help with the problem of the crescent top burning."
"Definitely turn down the temperature."
"***LOL***Thought I've never had knack to make lattice crust top, until trying it on another recipe from TOH. Planning to have this dish sometime this week, making up for our 33rd wedding anniversary yesterday. Thank you for sharing your recipe. Look forward to making/eating and sharing recipe with friends. ***Sincerely, kjoscey from Oxford, NY***"
"Fantastic recipe. Substituted vegetarian chicken and omitted cheese and it turned out fantastic. The cooking time was a little off-- tops of crescent rolls burned, bottom still raw. Will reduce temperature next time-- and there definitely will be a next time. Even with the temperature problem, this is still the best casserole I've had in a while."