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Turkey Lattice Pie Recipe
Turkey Lattice Pie Recipe photo by Taste of Home

Turkey Lattice Pie Recipe

Publisher Photo
With its pretty lattice crust, this cheesy baked dish is as eye-catching as it is delicious. It's easy to make, too, since it uses convenient crescent roll dough. It's a fun and different way to dress up left-over turkey.
TOTAL TIME: Prep: 20 min. Bake: 20 min.
MAKES:12 servings
TOTAL TIME: Prep: 20 min. Bake: 20 min.
MAKES: 12 servings

Ingredients

  • 3 tubes (8 ounces each) refrigerated crescent rolls
  • 4 cups cubed cooked turkey
  • 1-1/2 cups (6 ounces) shredded cheddar or Swiss cheese
  • 3 cups frozen chopped broccoli, thawed and drained
  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • 1-1/3 cups milk
  • 2 tablespoons Dijon mustard
  • 1 tablespoon dried minced onion
  • 1/2 teaspoon salt
  • Dash pepper
  • 1 egg, lightly beaten

Directions

  1. Preheat oven to 375°. Unroll two tubes of crescent roll dough; separate into rectangles. Place rectangles in an ungreased 15x10x1-in. baking pan. Press onto the bottom and 1/4 in. up the sides of pan to form a crust, sealing seams and perforations. Bake 5-7 minutes or until light golden brown.
  2. Meanwhile, in a large bowl, combine turkey, cheese, broccoli, soup, milk, mustard, onion, salt and pepper. Spoon over crust.
  3. Unroll remaining dough; divide into rectangles. Seal perforations. Cut each rectangle into four 1-in. strips. Using strips, make a lattice design on top of turkey mixture. Brush with egg. Bake 17-22 minutes longer or until top crust is golden brown and filling is bubbly. Yield: 12 servings.
Originally published as Turkey Lattice Pie in Country Woman November/December 2000, p33

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer

Reviews for Turkey Lattice Pie

AVERAGE RATING
   (4)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Oct. 4, 2014

"Took it to a family potluck and they loved it. I used fresh broccoli, steamed, chopped and

drained....don't like soggy broccoli!"

MY REVIEW
Reviewed Nov. 29, 2012

"This is excellent but I adjust it to fit a pie pan. I use pie crust, and half of pretty much all but the broccoli,i like lots of broccoli, most of the can of soup and 1/2 cup of milk. WE LOVE IT!"

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