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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
  • Total Time
    Prep: 10 min. Bake: 35 min.
  • Makes
    4-6 servings

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 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.
Nutrition Facts
1 cup: 477 calories, 27g fat (11g saturated fat), 71mg cholesterol, 1126mg sodium, 33g carbohydrate (7g sugars, 2g fiber), 24g protein.

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