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–+ servings

Lattice Chicken Potpie

Teresa Ambra
This amazing pot pie is filled with chicken, veggies, and made easy with cream of potato soup, cheese, French-fried onions and topped with crescent rolls cut in strips.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Chicken Main Dish
Cuisine American
Servings 8

Ingredients
  

  • 1 whole chicken cooked
  • 16 oz. pkg. frozen California-Blend vegetables Broccoli, Cauliflower & Carrots
  • 2 cans Campbell’s cream of potato soup undiluted
  • 1 cup 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.
  • 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

NOTE: Tent casserole with foil after about 20-25 minutes.
NOTE: Preparation time does not include time required to cook chicken.
Recipe adapted from Taste of Home.
© Can’t Stay Out of the Kitchen
Keyword casserole, chicken, chicken casserole, chicken potpie
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