Lattice Chicken Potpie Recipes

LATTICE CHICKEN POTPIE

Steps:

• 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.

LATTICE CHICKEN POT PIE

Steps:

• In large bowl, combine vegetables, chicken, soup, milk, cheese, onions and seasoned salt.
• Transfer to a greased 13x9x2 baking dish.
• Unroll the crescent roll dough and separate into two rectangles. Seal the perforations. Cut each rectangle lengthwise into 1/2 inch strips. Form a lattice crust over the chicken mixture.
• Bake uncovered at 375 for 35-40 minutes or until golden brown.

LATTICE CHICKEN POTPIE

Steps:

• In a large bowl, combine the vegetables, chicken, soup, milk, cheese, onions and seasoned salt. Transfer to a greased 13-in. x 9-in. x 2-in. 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 degrees F for 35-40 minutes or until golden brown.

LATTICE CHICKEN POTPIE

Steps:

• In a large bowl, combine the vegetables, chicken, soup, milk, cheese, onions and seasoned salt. Transfer to a greased 13-in. x 9-in. x 2-in. 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 degrees F for 35-40 minutes or until golden brown.

LATTICE TOP CHICKEN

Steps:

• Combine soup, milk, seasoned salt, chicken, veggies, 1/2 of the cheese, and 1/2 can French fried onions.
• Place mixture in 8x12 baking dish.
• Bake covered at 375 degrees for 20 minutes.
• Unwrap rolls, separate into 2 rectangles.
• Press together perforated cuts.
• Cut each rectangle lengthwise into 3 strips.
• Place strips on casserole to form lattice top.
• Bake uncovered 15 minutes longer.
• Top lattice with remaining cheese and onions.
• Bake uncovered 3-5 minutes or until onions are golden brown.

CHICKEN POT PIE

Steps:

• In a large saucepan, melt 2 tablespoons of the butter over medium heat. When the butter is hot, add the garlic and saute for 1 minute or until it is golden. Add the onion, celery, carrots, mushrooms, thyme and sage and saute for 5 to 10 minutes, or until the vegetables are wilted. Remove from the heat and set aside.
• In another saucepan, melt the remaining 6 tablespoons of butter over low heat. Add the flour and mix well. Cook over low heat for 5 to 10 minutes, or until pale golden. Slowly add the chicken broth, stirring with a wire whisk until smooth. Bring to a boil, simmer for 5 minutes, then add to the vegetable mixture, along with the peas, corn and chicken. Return to a boil, remove from the heat and season with salt and pepper to taste.
• To serve the pies, fill heated bowls with the chicken mixture and top with puff-pastry lids. To eat, place the puff pastry on a heated plate, punch in the center with the back of a large spoon and pour the contents of the bowl over the puff pastry.

LATTICE-TOP CHICKEN STEW

Steps:

• In a large bowl, combine the vegetables, chicken, soup, milk, cheese, onions and seasoned salt. Transfer to a greased 13-in. x 9-in. baking dish. , Bake, uncovered, at 350° for 20 minutes. Meanwhile, separate crescent dough into two rectangles. Seal perforations; cut each rectangle lengthwise into four strips. Working quickly, weave strips over warm filling, forming a lattice crust. Bake 15 minutes longer or until crust is golden brown.