Lattice Chicken Potpie
The flavors of Lattice Chicken Potpie are amazing. Rich, savory flavors due to the cheese and cream of potato soup permeate the potpie. The addition of French-fried onions also add extra zest to this great recipe. Years ago when our kids were still at home I found this superb casserole in a Taste of Home cookbook.
Follow Me On Instagram!
It is truly a sumptuous comfort food. You can substitute any kind of vegetables for the ones in the recipe although we really prefer these. But if you need to use up garden produce, this is the recipe to try doing that.
This wonderful Lattice Chicken Potpie is filled with chicken, broccoli, cauliflower and carrots, cheese, cream of potato soup and French fried onions. Then you make a lattice crust from a can of crescent rolls and spread over the top.
It is hearty, filling, substantial, and delectable. It is also easy. I start with cooking my chicken off in the crockpot to have it ready, then mix it with the other ingredients, pour it into a pan, apply the lattice crust and bake. Once the chicken is cooked and cubed it really only takes about 15 minutes to prepare the rest.
If you’re searching for a very easy main dish chicken casserole recipe, then look no farther than this delectable potpie. Your family will love the combination of flavors. I do make one recommendation and that is that after about 15 minutes of baking you tent the potpie with foil to prevent over-browning the crust. Other than that, this recipe is pretty straight-forward.
When I first published this recipe in June 2012, I had just begun my blog. I retook the pictures later that year, but still they were not that great because an iPhone 3 does not have the capabilities of a good Canon or Nikon camera.
As a result, I’ve been systematically going back through all my old first year blog posts that had pictures taken with an iPhone and redoing the recipes so I could get better pictures.
To that end, I recently remade this recipe (December 2015) when I had some leftover chicken that I had cooked down in my crockpot. These new pictures are a good bit more clear than the first ones. This recipe is still as easy as ever, and still as delicious as before mentioned. Hope you enjoy it.
This recipe is featured at All Free Casserole Recipes here.
Lattice Chicken Potpie is a scrumptious main dish entree your family will certainly enjoy.
This potpie is relatively easy to make too. After you cook off the chicken it takes only an additional 10-15 minutes to prepare for baking.
The combination of flavors in this casserole is amazing. This serving shows a little bit of the texture. Lattice Chicken Potpie is loaded with chicken, veggies, French fried onions and a creamy sauce made with milk, cheese, and cream of potato soup.
Here’s what I did.
I used these ingredients.
Boil chicken – either whole or boneless chicken breasts until done. I used my crockpot and cooked 4 chicken breasts about 3 1/2 hours on high. Cut cooked chicken into bite-sized pieces and place in a LARGE bowl. A large tupperware bowl is better than a mixing bowl or you won’t have enough room to stir all the ingredients together!
Add a package of frozen broccoli, cauliflower, and carrots, cheddar cheese and French fried onions..
Add 2 cans of Campbell’s cream of potato soup, Lawry’s seasoned salt and milk. Stir to combine.
Spoon ingredients into a 8×12″ baking dish that has been sprayed with cooking spray.
Remove the contents of one can of crescent rolls and spread out on your counter. Seal perforations well.
Cut the crescent roll dough in thin strips.
Lay the strips of crescent roll dough on top of the chicken mixture.
Bake at 350 for 40-45 minutes or until veggies are cooked through and crust is golden. I do recommend that you place a piece of foil loosely over top of the crust after about 15 minutes of baking so the crust doesn’t get too brown.
Lattice Chicken Potpie is a little easier to make than some potpies because you use crescent rolls for the lattice top.
While we prefer following the recipe and using broccoli, cauliflower, and carrots for the vegetables, you can always substitute those out for veggies of your preference — especially if you’re trying to use up garden produce like zucchini, peas, corn, or green beans.
Lattice Chicken Potpie is an excellent choice to take for those needing a meal. Just put the ingredients in a roaster pan to bake and you don’t have to worry about getting back your dishes.
Here’s the recipe.
LATTICE CHICKEN POTPIE
(Adapted from Taste of Home Casserole Cookbook, page 12)
Lattice Chicken Potpie
Equipment
- 1 9x13" glass baking dish
- 1 large bowl
- 1 wooden spoon
- measuring cups
- measuring spoons
- 1 sharp knife (or pastry wheel) to cut the crescent roll into strips for lattice crust
Ingredients
- 4 cups chicken cubed (I cooked off a whole chicken)
- 16 oz. pkg. frozen California-Blend vegetables Broccoli, Cauliflower & Carrots
- 2 cans cream of potato soup undiluted
- 1 cup 2% milk
- 8 oz. bag sharp Cheddar cheese shredded
- 2.8 oz. can French's French fried onions
- 1/2 tsp. Lawry’s seasoned salt
- 8 oz. tube refrigerated Pillsbury crescent rolls
Instructions
- Cook chicken in a crockpot all night in water sprinkled with salt and pepper.
- Let cool.
- Debone and cut meat into bite-sized pieces.
- (Omit those steps if using rotisserie chicken or leftover chicken.)
- In a large bowl, combine chicken, frozen vegetables, soup, milk, cheese, onions and seasoned salt.
- Transfer to a greased 9x13” baking dish.
- Unroll the crescent roll dough and separate into two rectangles.
- Seal the perforations; cut each rectangle lengthwise into ½” strips.
- Form a lattice crust over the chicken mixture.
- Bake, uncovered, at 350° for 40-45 minutes or until golden brown.
Notes
Recipe adapted from Taste of Home.
© Can’t Stay Out of the Kitchen
Nutrition
- 1 whole chicken, cooked, deboned and cut into bite-sized pieces or about 2-3 cups rotisserie chicken,cut up
- 16-oz. pkg. frozen California-Blend vegetables (Broccoli, Cauliflower & Carrots)
- 2 cans [url href=”http://www.campbellskitchen.com/Brands/Campbells%20Soups%20for%20Easy%20Cooking” target=”_blank” title=”campbell’s cream of potato soup”]Campbell’s[/url] cream of potato soup (undiluted)
- 1 cup milk
- 8-oz. bag shredded cheddar cheese
- 2.8-oz. can [url href=”http://www.frenchs.com/products/french-fried-onions/” target=”_blank” title=”french’s french fried onions”]French’s[/url] French-fried onions
- ½ tsp.[url href=”http://www.mccormick.com/Lawrys” target=”_blank” title=”lawry’s seasoned salt”] Lawry’s[/url] seasoned salt
- 1 tube (8-oz) refrigerated [url href=”http://www.pillsbury.com/products” target=”_blank” title=”pillsbury crescent rolls”]Pillsbury[/url] crescent rolls
- Cook chicken in a crockpot all night in water sprinkled with salt and pepper.
- Let cool.
- Debone and cut meat into bite-sized pieces.
- In a large bowl, combine chicken, frozen vegetables, soup, milk, cheese, onions and seasoned salt.
- Transfer to a greased 9×13” baking dish.
- Unroll the crescent roll dough and separate into two rectangles.
- Seal the perforations; cut each rectangle lengthwise into ½” strips.
- Form a lattice crust over the chicken mixture.
- Bake, uncovered, at 350° for 40-45 minutes or until golden brown.
You can get 8-10 hearty servings out of this potpie.
Lattice Chicken Potpie is a very tasty chicken entree. It’s a nice recipe to plan for company, too.
You may also enjoy these delicious recipes!
Lattice Chicken Potpie
Equipment
- 1 9×13" glass baking dish
- 1 large bowl
- 1 wooden spoon
- measuring cups
- measuring spoons
- 1 sharp knife (or pastry wheel) to cut the crescent roll into strips for lattice crust
Ingredients
- 4 cups chicken cubed (I cooked off a whole chicken)
- 16 oz. pkg. frozen California-Blend vegetables Broccoli, Cauliflower & Carrots
- 2 cans cream of potato soup undiluted
- 1 cup 2% milk
- 8 oz. bag sharp Cheddar cheese shredded
- 2.8 oz. can French’s French fried onions
- 1/2 tsp. Lawry’s seasoned salt
- 8 oz. tube refrigerated Pillsbury crescent rolls
Instructions
- Cook chicken in a crockpot all night in water sprinkled with salt and pepper.
- Let cool.
- Debone and cut meat into bite-sized pieces.
- (Omit those steps if using rotisserie chicken or leftover chicken.)
- In a large bowl, combine chicken, frozen vegetables, soup, milk, cheese, onions and seasoned salt.
- Transfer to a greased 9×13” baking dish.
- Unroll the crescent roll dough and separate into two rectangles.
- Seal the perforations; cut each rectangle lengthwise into ½” strips.
- Form a lattice crust over the chicken mixture.
- Bake, uncovered, at 350° for 40-45 minutes or until golden brown.
6 Comments
Allison
June 12, 2024 at 8:35 pm
The Lattice Chicken Pot Pie recipe was delicious. I did make some substitutes, namely vegan mozzarella for the cheddar (is what I had that would melt right) and extra creamy oat milk for the 2% milk, however it came out fantastic! Loved it!!
Teresa Ambra
June 12, 2024 at 8:59 pm
Hi Allison, I’m so glad those changes made the potpie turn out just as delicious! So happy you enjoyed the recipe.
Homemade Turkey Potpie – Can't Stay Out of the Kitchen
January 16, 2016 at 11:27 am
[…] Lattice Chicken Potpie […]
Homemade Turkey and Dumplings – Can't Stay Out of the Kitchen
December 18, 2015 at 9:23 pm
[…] where Mom got the recipe, but I think it was from her mother. My parents always referred to this as pot pie. But it really isn’t pot pie. It’s turkey or chicken and dumplings, or turkey and […]
Chicken Pot Pie – Can't Stay Out Of The Kitchen
January 28, 2015 at 5:07 pm
[…] Lattice Chicken Potpie […]
Antipasto Salad – Can't Stay Out Of The Kitchen
April 9, 2013 at 1:49 pm
[…] Antipasto Salad recipe so hearty and filling I couldn’t eat more than a few bites of the Lattice Chicken Potpie that I had made to go along with it. This is a great recipe for Meatless Mondays, but if you want […]