Turkey Lattice Pie Recipe

5 2 4
Turkey Lattice Pie Recipe
Turkey Lattice Pie Recipe photo by Taste of Home
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Turkey Lattice Pie Recipe

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5 2 4
Publisher Photo
With its pretty lattice crust, this cheesy spin on the potpie 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 leftover turkey. —Lorraine Naig, Emmetsburg, Iowa
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. Bake: 20 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. Bake: 20 min.

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

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.
Meanwhile, in a large bowl, combine turkey, cheese, broccoli, soup, milk, mustard, onion, salt and pepper. Spoon over crust.
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

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  • 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
  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

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Reviews forTurkey Lattice Pie

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MY REVIEW
swifta15 User ID: 1072222 45713
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
grambuffy User ID: 2792559 87587
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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