I love Chicken Pot Pie. I also love yummy dishes
that you can make in very little time.
* Note: You can also lay a sheet of already made
pie crust across the top, or make your own pie crust.
Slice through the top with a sharp knife to make a few vents.
I doubled this for a 9×13 glass baking dish.
Lattice Chicken Potpie
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 milk
1 cup (4 ounces) shredded cheddar cheese
1 can (2.8 ounces) french-fried onions (I sprinkled these on top, instead of put inside)
1/2 teaspoon seasoned salt
1 tube (8 ounces) refrigerated crescent rolls
In a large bowl, combine the vegetables, chicken, soup, milk, 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.
Yield: 4-6 servings.
