Turkey Lattice Pie

From Quick Cooking magazine. An excellent way to use up some of that after Thanksgiving turkey!

• Ready In: 1 hr
• Serves: 12-16

Ingredients

• 3 (8 ounce) packages  refrigerated crescent dinner rolls
• 4  cups  cubed  cooked turkey
• 1 1⁄2 cups  shredded cheddar cheese
• 1 (10 ounce) package  frozen chopped broccoli, thawed & drained
• 1 (10 3/4ounce) can  cream of chicken soup, undiluted
• 1 1⁄3 cups milk
• 2  tablespoons Dijon mustard
• 1  tablespoon  dried onion flakes
• 1⁄2 teaspoon salt
• 1  dash pepper
• 1  egg, lightly beaten

Directions

1. Unroll two tubes of crescent roll dough; separate into rectangles.
2. Place rectangles in an ungreased 15x10x1 inch baking pan.
3. Press onto the bottom and 1/4 inch up the sides of pan to form a crust, sealing seams and perforations.
4. Bake at 375F for 5-7 minutes or until light golden brown.
5. In a bowl, combine the turkey, cheese, broccoli, soup, milk, mustard, onion, salt& pepper; mix well.
6. Spoon over crust.
7. Unroll remaining dough; divide into rectangles.
8. Seal perforations.
9. Cut each rectangle into 4-1 inch strips.
10. Using strips, make a lattice design on top of turkey mixture.
11. Brush with egg.
12. Bake 17- 22 minutes at 375F or until top crust is golden brown and filling is hot.