Chicken Lattice Pie

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READY IN: 40mins
SERVES: 12
YIELD: 1 pie
UNITS: US

INGREDIENTS

Nutrition
  • 3
    (8 ounce) tubes refrigerated crescent dinner rolls
  • 4
    cups cubed chicken
  • 6
    ounces shredded cheddar cheese
  • 3
    cups frozen chopped broccoli, thawed, and drained
  • 1
    (10 3/4 ounce) can condensed cream of chicken soup, undiluted
  • 1 13
    cups milk
  • 2
    tablespoons Dijon mustard
  • 1
    tablesapoon dried onion flakes
  • 12
    teaspoon salt
  • 1
    dash pepper
  • 1
    egg, lightly beaten
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DIRECTIONS

  • Unroll two tubes of thre crescent roll dough, and seperate into rectangles.
  • Place rectangles in an ungreased 15x10x1 baking pan.
  • Press onto bottom and 1/4 inch up the sides of pan to form a crust, sealing the seams and perferations.
  • Bake 375 degrees for 5-7 minutes or until light golden brown.
  • In a large bowl, combine chicken, cheese, broccoli, soup, milk, mustard, onion, salt, and pepper, and spoon over crust.
  • Unroll remaining dough, divide into rectangles, and seal perferations.
  • Cut each rectangle into 4 (1 inch strips).
  • Unroll strips, making a lattice design, on to of chicken mixture.
  • Brush with egg.
  • Bake 17-22 minutes longer or until crust is golden brown, and filling is bubbly.
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